• 4 large eggs, separated
• 1 tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
• 1/4 cup (60g) unsalted butter, melted
• 1 teaspoon Torani Puremade Hazelnut syrup
• 1/2 cup (63g) all-purpose flour (spoon & leveled)
• 3 tablespoons natural unsweetened cocoa powder, plus 2 tablespoons (10g) for rolling*
• 1 teaspoon baking powder

• ½ cups Heavy Cream
• 1 teaspoon Nutella
• 1 tablespoon Torani Puremade Hazelnut syrup

For Topping:

• ½ cup Melted Chocolate
• ½ cup Chopped Hazelnuts

1. Preheat oven to 350°F (177°C). 
2. Spray a 12x17 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. 
3. Make the cake: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites and 1/3 cup (67g) granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. 
4. In another bowl, beat the egg yolks, remaining sugar, and Torani Premade Hazelnut Syrup together until pale and creamy, about 2 minutes. 
5. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl. 
6. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. 
7. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. Butter will be very light.
8. Spread batter evenly into prepared pan. It will be a very thin layer. Bake for 10-13 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake. 
9. Prepare to roll: As the cake bakes, place a thin kitchen/tea towel flat on the counter and dust towel with 2 Tablespoons of cocoa powder. 
10. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the towel and Peel off the parchment paper that was on the bottom of the cake as it baked. 
11. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. 
12. Allow the cake to cool completely rolled up in the towel. 
13. Make the Filling: Whisk Heavy cream and Torani Purmade Hazelnut Syrup until stiff peaks form. Fold in Nutella. 
14. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the towel this time. Set aside on the counter or in the refrigerator as you prepare the Topping.
15. Make Topping: Melt chocolate in the microwave in 30-second intervals until completely melted. Stirring after each interval.
16. Drizzle cake with melted chocolate and top with Chopped Hazelnuts.