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Choc-hazelnut and espresso cheesecake roulade

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  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian

This impressive choc-hazelnut and espresso cheesecake roulade is the perfect dessert to make for your next celebration.

  • Serves12
  • Cook time15 minutes
  • Prep time20 minutes, + cooling & 45 mins chilling time
Choc-hazelnut and espresso cheesecake roulade


  • 1/2 cup (75g) plain flour
  • 1 tsp baking powder
  • 2 tbs cocoa powder
  • 5 Coles Australian Free Range Eggs
  • 1/2 cup (110g) caster sugar
  • 50g unsalted butter, melted
  • 2 tbs caster sugar, extra
  • 1 tbs cocoa powder, extra
  • 1 tbs Frangelico or hazelnut coffee syrup
  • 1 tbs instant coffee powder
  • 1/3 cup (80ml) milk
  • 250g cream cheese, chopped, softened
  • 1/4 cup (40g) icing sugar mixture
  • 1/2 cup (165g) chocolate hazelnut spread

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition Information

Per Serve

Energy: 1248kJ/299 Cals (14%)

Protein: 7g (14%)

Fat: 17g (24%)

Sat fat: 9g (38%)

Carb: 29g (9%)

Sugar: 24g (27%)

Fibre: 1g (3%)

Sodium: 137mg (7%)