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8 to 10
servingsMedium
By Rick Rodgers
Published 2002
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.
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