Kaye and Geoff's Recipes - Cakes


Chocolate Hazelnut Roll

Filling

500gm low-fat smooth ricotta	1/4 cup frangelico hazelnut liqueur
2 tspn vanilla extract		1 to 2 tbspn honey
1 tbspn water to blend
Make this first and refrigerate until needed.

Beat the ricotta, vanilla and honey until smooth and creamy. Add water only if necessary for consistency.

Cake

5 eggs				2 tspn vanilla extract
3/4 cup brown sugar		1/4 cup cocoa powder
3/4 cup SR flour		30gm grape seed oil

Beat eggs, sugar and vanilla until thick and creamy. Fold in sifted cocoa powder and flour, then the oil, last. Spread mix into a prepared swill roll pan lined with greaseproof paper.

Bake in a moderate oven (180°C) for 12-15 minutes until just cooked.

Turn immediately onto paper dusted with cocoa and caster sugar. Roll up with the paper and rest for about 3 minutes. Gently unroll and cool.

Once cold, drizzle with hazelnut liquer and spread with ricotta cream. Roll up and serve.