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Hazelnut and Blackberry Chocolate Sponge Roll

Name: Hazelnut and Blackberry Chocolate Sponge Roll
Prep time: 120 min
Cook time: 45 min
Yield: 10
Ingredients: 40 grams Butter (pata); 5 Eggs (hēki); ½ Cup Caster sugar (huka one); 1 tsp Vanilla essence (iho hūperei); ½ tsp Salt (tote); ¾ Cup Flour, plain (puehu parāoa); ⅓ Cup Cocoa (kōkō); 1 tsp Baking powder (pēkana paura); 150g Whittaker's Hazella chocolate, chopped (tiakarete Hazella mā, kua tapahia); ½ Cup Cream (kirīmi); ½ Cup Greek yogurt (miraka pē Kiriki); ½ Cup Cream (kirīmi anō); 400g Frozen blackberries (parakipere tio); ¼ Cup Balsamic vinegar (mīere winika); ¼ Cup Caster sugar (huka one); 200g Whittaker's Hazelnut chocolate (tiakarete hānati); ⅓ Cup Cream (kirīmi); 1 Tbsp Cocoa (kōkō); 10 Hazelnuts, raw (hānati māota); 2 Tbsp oil (noni); ½ Cup Whipped cream (kirīmi); Fresh blackberries (parakipere māota); Pomegranate seeds (kākano pamakaranete); Freeze dried boysenberries (poihanapere tauraki-tio); Gold leaf (rau koura)

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Reviews

(1 Total)

Deb (15 months ago)

What an adventure! Assenbly instructions leave a lot to be desired but figured it out in the end. The cream oozed everywhere.

The longer it chilled for, the better it tasted! Will definitely try it again.