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Chocolate espresso & hazelnut roulade
- 100g hazelnuts , toasted and ground
- 1 tbsp plain flour
- 40g self-raising flour
- rounded tsp baking powder
- 25g good quality cocoa powder
- 4 large eggs
- 75g caster sugar , plus 1 tbsp
- 150g Green & Black's espresso chocolate
- 3 medium egg yolks
- 50g caster sugar
- 375ml double cream
- 2 tbsp icing sugar
Directions:View on BBC Good Food
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