When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer.
For the hazelnut praline, line a baking tray with non-stick baking paper. Melt the caster sugar in a small frying pan until it turns golden-brown or reaches 300C/572F on a sugar thermometer.
You can chop them if you wish. Bake for 1 hour and 20 minutes. Allow to cool in the tin. If you would like to add an extra kick you can pour some more brandy over the cake while it is warm.
These indulgent desserts recipes make hazelnut and chocolate the star of ... To prepare the Swiss roll, preheat the oven to 180°C and line the baking tray with baking parchment.