Choc-hazelnut and espresso cheesecake roulade

STEP 1

Preheat oven to 180°C. Grease a 26cm x 40cm rimmed baking tray and line with baking paper. Combine the flour, baking powder and cocoa powder in a medium bowl. Use an electric mixer to whisk eggs and sugar in a large bowl on high for 10-12 mins or until mixture doubles in size. Sift over half the flour mixture and gently fold to combine. Repeat with the remaining flour mixture.

STEP 2

Gently fold butter into egg mixture. Pour mixture onto prepared tray and smooth surface. Bake for 10 mins or until dry to touch. Combine extra sugar and cocoa powder in a small bowl. Place a large sheet of baking paper on a work surface. Sprinkle with cocoa mixture. Turn the hot sponge onto paper. Remove baking paper from the top of the sponge. Using paper as a guide, starting at 1 long end, roll the sponge into a log. Cover with a tea towel. Cool completely, seam-side down.

STEP 3

Meanwhile, combine liqueur or coffee syrup, coffee powder, milk, cream cheese and icing sugar in a small saucepan over low heat. Cook, stirring, until mixture is smooth. Stir in hazelnut spread. Transfer to a bowl. Chill for 30 mins. Use a clean electric mixer to whisk until fluffy.

STEP 4

Unroll the sponge. Spread the cream cheese mixture over the sponge, leaving a 2cm border at 1 long end. Starting at the opposite end, roll up the sponge. Chill for 15 mins, then transfer to a plate.

Serve with mixed berries, shaved chocolate and icing sugar

Get ahead: The roulade can be made up to 2 months ahead - wrap  in baking paper and store in an airtight container in the freezer. To serve, thaw in the fridge for 30 minutes.