Hazelnut Chocolate Cake Roll |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving. Ingredients:
4 eggs, separated |
3/4 cup sugar, divided |
2 tablespoons water |
1 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking powder |
1/4 teaspoon salt |
filling: |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/2 teaspoon vanilla extract |
1/2 cup chopped hazelnuts, toasted |
1 ounce semisweet chocolate, grated |
additional confectioners' sugar |
Directions:
1. Let eggs stand at room temperature for 30 minutes. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
2. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well.
3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again.
6. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.
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