Hazelnut Roulade with Mocha Cream

Haselnubroulade Mit Mokkacreme

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Preparation info

  • Makes

    8 to 10

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


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.



  • ½ cup toasted and peeled hazelnuts or coarsely chopped walnuts
  • ½ cup cake flour
  • pinch of salt
  • 6 large eggs, at room temperature
  • cup sugar
  • 3 tablespoons hazelnut, walnut, or vegetable oil
  • Confectioners’ sugar, for sprinkling and garnish

Mocha Cream

  • cups heavy cream
  • 2 teaspoons instant espresso coffee powder dissolved in 1 tablespoon boiling water
  • 2 tablespoons confectioners’ sugar
  • 6 ounces bittersweet chocolate, finely chopped
  • Toasted and peeled whole hazelnuts, for garnish


  1. 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 parchment paper. Butter the paper. Coat the pan with flour, tapping out the excess.
  2. In a food processor fitted with the metal blade, process the hazelnuts, flour, and salt until the nuts are finely ground, almost into a powder; set aside.
  3. Whisk the eggs and sugar in the bowl of a heavy-duty standing mixer. Place over a saucepan of simmering water (the water should not touch the bottom of the bowl). Whisk until the eggs are very warm to the touch and the sugar is completely dissolved (rub a bit of the mixture between your fingers to check). Attach to the mixer and fit with the whisk. Beat on medium-high speed until the mixture is very light and tripled in volume, about 3 minutes. In two additions, using a balloon whisk or large rubber spatula, fold in the nut mixture. Transfer a large dollop of the batter to a medium bowl and whisk in the oil. Fold this mixture into the batter. Pour into the pan. Using an offset metal spatula, spread evenly, being sure to fill the corners.
  4. Bake until the cake springs back when gently pressed in the center, about 15 minutes. Run a knife around the edges of the cake to release it from the pan. Sift confectioners’ sugar over the top of the cake. Place a clean kitchen towel over the cake. Invert the cake onto a large wire rack or baking sheet to unmold. Carefully peel off the parchment. Using the towel as an aide, starting at a long end, roll up the cake into a thick cylinder. Wrap the cake in the towel and cool completely on the rack.
  5. To make the mocha cream: Bring the cream to a simmer in a medium saucepan over medium heat. Remove from the heat and whisk in the dissolved coffee and the confectioners’ sugar. Place the chocolate in a medium bowl and pour the hot cream mixture on top. Let stand for 3 minutes, then whisk until the chocolate is melted and smooth.
  6. Place the mocha cream in a larger bowl of ice water. Let stand, whisking often, until cold but not set. Using a handheld electric mixer, with the bowl still in the ice, beat the mocha cream on medium speed just until fluffy and stiff enough to spread. Do not overbeat or the cream will separate. (If this happens, melt the cream over simmering water, chill in the ice water, and beat again.)
  7. Transfer cup of the mocha cream to a pastry bag fitted with a 9/16-inch open star tip, such as Ateco Number 825. Unroll the cake. Spread the cake with the remaining mocha cream, leaving a ½-inch border on all sides. Roll up the cake. If there are visible cracks, give the roulade a generous sifting of confectioners’ sugar. Rotating your hand in a tight circle as you move down the center of the roulade, pipe a spiral of mocha cream to make connecting rosettes. Insert whole hazelnuts in the rosettes. Refrigerate until the mocha cream sets, at least 1 hour.
  8. Using a serrated knife, cut the roulade on a slight diagonal into thick slices. Serve chilled.

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