Ingredients Jump to Instructions ↓


  2. 1 cup hazelnuts

  3. 1 1/2 bricks (12 ounces) light cream cheese (Neufchâtel), at room temperature

  4. 1/2 cup sugar

  5. 1 large egg, at room temperature

  6. 3 tablespoons hazelnut liqueur (such as Frangelico) or milk


  8. 2/3 cup all-purpose flour

  9. 1/4 cup unsweetened cocoa powder

  10. 1/2 teaspoon baking powder

  11. 4 large eggs, at room temperature

  12. 1 tablespoon instant-coffee granules

  13. 3/4 cup sugar

  14. 1 teaspoon vanilla extract

  15. Garnish: chocolate-candy twigs, hazelnuts, raspberries, mint leaves and chocolate leaves

  16. Accompaniment: lightly sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F.

  2. Spread hazelnuts in a 15 1/2x10 1/2-inch jelly-roll pan. Bake 8 to 10 minutes until they smell toasted. Let cool slightly, then wrap in a clean kitchen towel and rub off any loosened papery skins. Pick out the nuts and chop finely with knife or in food processor.

  3. Lightly grease the jelly-roll pan. Line with waxed paper and grease paper.

  4. Filling: Beat cream cheese and sugar with an electric mixer until smooth. Beat in egg and liqueur until blended. Stir in hazelnuts. Spread evenly in lined pan.

  5. Cake: Mix flour, 2 tablespoons cocoa and the baking powder. Put eggs and coffee granules in a large bowl. Beat with electric mixer on high speed, gradually adding sugar, 8 to 10 minutes, until thick and at least doubled in volume. Beat in vanilla. Sprinkle with flour mixture. Gently stir (fold) until just blended. Spread evenly over filling in pan.

  6. Bake 20 minutes or until cake springs back when touched in center.

  7. While cake bakes, spread a clean kitchen towel (not paper or terry cloth) on countertop. Sift remaining 2 tablespoons cocoa through a small strainer over towel, covering an area the size of the cake.

  8. Invert hot cake on towel. Remove pan and carefully peel off paper. Starting at a narrow end, neatly roll up cake, using towel as an aid. Cool completely on a wire rack. Wrap and refrigerate up to 1 week or until ready to serve.

  9. To serve: Arrange twigs, leaves, berries and nuts on roll. Top each serving with a dollop of whipped cream.

  10. Note: To make chocolate leaves: Wash, rinse and dry rose or lemon leaves (from florist). Melt 1/3 cup semisweet chocolate chips. Brush a thick layer on backs of leaves. Arrange on waxed-paper-lined cookie sheet and refrigerate until chocolate sets. Gently but quickly peel off leaves.Store in cool place with waxed paper between layers.


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