Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chocolate ice-cream roll
   2 1/2  cups          Whipping (heavy) cream -- Whipped, or
   1      can           (12 ounces) frozen whipped -- Topping, thawed
     3/4  cup           Finely chopped hazelnuts -- Toasted

Preparation:

Prepare Chocolate Ice-Cream Roll as directed - except do not fill with ice cream. Reserve 2 cups whipped cream. Fold 1/2 cup of the nuts into remaining whipped cream. Unroll cake and remove towel. Spread cake with nut topping. Cut cake lengthwise evenly into 6 strips. Roll up one of the strips and place it cut side up on 10-inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Sprinkle remaining nuts on top. Drizzle with chocolate syrup if desired. Refrigerate at least 2 hours.