Hazelnut Roulade with Mocha Cream

Name: Hazelnut Roulade with Mocha Cream (Haselnubroulade Mit Mokkacreme)
Yield: Makes 8 to 10 servings
Ingredients: 2 teaspoons instant espresso coffee powder dissolved in 1 tablespoon boiling water; 1½ cups heavy cream; Toasted and peeled whole hazelnuts, for garnish; ½ cup cake flour; 3 tablespoons hazelnut, walnut, or vegetable oil; Confectioners’ sugar, for sprinkling and garnish; ½ cup toasted and peeled hazelnuts or coarsely chopped walnuts; 6 large eggs, at room temperature; 2 tablespoons confectioners’ sugar; 6 ounces bittersweet chocolate, finely chopped; pinch of salt; ⅔ cup sugar

Haselnubroulade Mit Mokkacreme

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

Hazelnuts, chocolate, and coffee are orchestrated into this superb roulade. For an extra boost of nut flavor, I substitute hazel nut or walnut oil for the usual melted butter in the cake batter. Even though the pan is lined with parchment, this cake has a tendency to stick, so butter and flour the parchment as insurance.

Ingredients

Cake

½ cup toasted and peeled hazelnuts or coarsely chopped walnuts
½ cup cake flour

Dessert
Cake
Vegetarian

Method

To make the cake: Position a rack in the center of the oven and heat to 350°F. Lightly butter a 15/2 X 10 X 1-inch jelly-roll pan. Line the bottom of the pan with parchmen