Prep 12 h
Cook 1h
6 to 8


    For the cake:

    200 gms whole eggs (at room temperature)

    80 gms caster sugar

    40 gms cocoa powder

    60 gms flour                            

    ½ tsp baking powder


    For the salted caramel spread:

    200 gms caster sugar

    25 ml water

    350 ml (35 per cent fat) fresh cream

    80 gms salted butter


    For milk chocolate mousse: 

    125 gms milk chocolate (38 per cent cocoa) 

    125 ml fresh cream (35 per cent fat)

    125 ml whipping cream              


    For the chocolate peanut coating:

    125 gms milk chocolate (38 per cent cocoa)

    30 ml sunflower oil       

    25 gms roasted, unsalted peanuts


    For the hazelnut cream: 

    50 gms whipping cream

    20 gms Mascarpone cheese

    10 gms hazelnut paste (store bought)

Email this grocery list

Ingredient Substitution Guide


Making the chocolate roll cake:

1. Preheat the oven to 200°C.

2. Add eggs and sugar into a mixing bowl and mix until the texture is foamy using a hand mixer or stand mixer.

3. Mix the cocoa, flour and baking powder then sift to make sure there are no lumps.

4. Use a spatula to mix in the dry and wet ingredients. Use folding motions so that you do not lose the air incorporated into the batter earlier.

5. Pour the batter into a baking tray and spread evenly and bake for 6 minutes. The cake is about 1.9 cm in thickness.

Making the salted caramel spread:

1. Boil the sugar in a pan with water until it melts into an amber shade.

2. Add in the fresh cream and butter to the pan and continue cooking.

3. Pour the mixture in a clean container to cool down.

4. Freeze overnight in the chiller.

Making the milk chocolate mousse:

1. Boil the fresh cream in a pan.

2. Pour the mixture into the chocolate and mix until the chocolate melts.

3. Keep the mixture at room temperature of 35°C.

4. Add in the whisked cream.

Making the chocolate peanut coating:

1. Melt the chocolate over a double boiler to 40°C then add in the oil. Mix it all together.

2. Add the chopped peanuts and mix again.

Making the hazelnut cream:

1. Add in all the ingredients in a bowl and mix until the texture is foamy using a hand mixer or stand mixer.


1. On top of the roll cake, spread the salted caramel in a thin layer.

2. Sprinkle roasted peanuts on top of the caramel layer and using a spatula press onto it.

3. Add a thick layer of chilled chocolate mousse, roll it carefully, using the butter paper under the cake to roll it.

4. Keep it in the freezer overnight to firm.

5. After it is chilled, place the roll cake over a tray and a wire rack and pour the chocolate coating on top. Making sure that the cake is completely covered.

6. Pipe the hazelnut cream to decorate the cake and add holiday-themed decorations as per your liking. Cut into slices and serve chilled.

Share your favourite recipes with us at