Chocolate espresso and hazelnut roulade

Heat the oven to 190c/fan 170c/gas 5. To make the sponge, line the base and sides of a 30cm × 40cm swiss roll tin with a sheet of buttered baking parchment. Dust with 1 tbsp plain flour and tip out any excess. Sift the flour, baking powder and cocoa onto a plate and mix in 50g ground hazelnuts.

Beat the eggs and sugar with electric beaters in a large mixing bowl until the mixture is pale, thick and trebled in volume. It should leave a ribbon trail when the beaters are lifted out. Add the dry ingredients and fold in carefully using a large metal spoon. Spoon into the prepared tin and spread level, being careful not to knock out any air. Bake for 10-12 minutes or until firm to the touch. Cool for 1 minute.

Lay a large sheet of parchment on the work surface and scatter with the remaining hazelnuts and 1 tbsp caster sugar. Turn the sponge out onto the parchment. Peel off the bottom baking parchment and roll the roulade up with the other sheet of parchment inside the roll. Leave until cold.

To make the filling, melt the chocolate then cool slightly. Beat the egg yolks and caster sugar until pale and thick. Softly whip the cream. Fold the chocolate into the egg mixture. Add the whipped cream and mix gently.

Unroll the roulade and spread with the filling, leaving 1cm border all around the edges. Using the baking parchment to help, roll the sponge back up and away from you as tightly as possible. Dust with icing sugar and cut into slices.