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Chocolate Hazelnut Roulade

Chocolate Hazelnut Roulade

Get Ready

Servings: Serves 10Learn How to Scale This Recipe

Prep Time: 55 minutes

Cook Time: 50 minutes

Ingredients: Add ingredients to List

Chocolate Hazelnut Roulade
5 tablespoon Sifted cake flour
2 tablespoon Cornstarch
2/3 cup Dutch processed unsweetened cocoa powder, sifted, divided
1/8 teaspoon Cinnamon, ground
1/4 teaspoon Salt
1/2 teaspoon Double acting baking powder
1/4 teaspoon Baking Soda
4 each Large eggs, separated
3/4 cup Sugar, divided
1 teaspoon Vanilla extract
1/2 cup Hazelnuts, toasted and finely chopped
12 oz Neufchatel cream cheese, not fat free
1/2 cup Confectioners or powdered sugar, sifted
3 tablespoon Frangelico liqueur
3 tablespoon Unsweetened cocoa powder
1 cup Heavy whipping cream
1/2 teaspoon instant coffee powder
1 teaspoon Hot water

directions:

1. Position a rack in center of oven and preheat to 350 degrees F. Lightly coat a 10 x 15-inch jelly roll pan with vegetable spray or solid shortening. Line pan with baking parchment, and then spray or grease parchment. Dust parchment with flour and tap out excess flour.
2. Sift together flour, cornstarch, 1/3 cup of the cocoa, cinnamon, salt, baking powder, and baking soda. Set aside.
3. In large bowl of an electric mixer, whip 4 egg whites until foamy (reserve yolks). Gradually add 1/2 cup of the sugar while whipping to peaks that are stiff but not dry. Scrape whites into another bowl, set them aside (don't worry, they won't deflate), and return unwashed bowl and beater to mixer.
4. In same bowl, whip yolks, vanilla, and remaining < cup sugar together until thick and very pale in color (3 to 5 minutes or more, depending upon type of mixer used). By hand with a rubber spatula, fold about one-third of whipped whites into yolks to lighten them. Sprinkle on and gently fold in about one-quarter of flour-cocoa mixture; fold gently to maintain batter volume.
5. Alternately fold in remaining dry mixture and whipped whites until batter is fairly even in color; don't worry if there are a few streaks of white.
6. Scoop batter onto prepared pan and spread into an even layer. Bake 12 to 15 minutes or just until top is springy to the touch and a cake tester in center comes out clean. Don't over bake or cake will dry out too much to roll without cracking. While cake bakes, set a dish towel flat on counter and sift on remaining 1/3 cup cocoa, making a rectangle about 10 by 15 inches. (Note: After use, shake out towel over sink and wash in cold water - cocoa won't stain towel.)
7. As soon as cake is baked, invert it over sifted cocoa on towel. Lift off pan and peel off parchment. With a serrated knife, slice off a scant 1/8-inch strip around all crisp cake edges so that it will roll easily. Fold one short end of the towel over a short end of the cake, and roll them together. Set aside, seam down, on wire rack until cake is cold, about 1 hour.
8. Make the filling. Start by toasting the hazelnuts. Spread hazelnuts on a baking sheet and toast in 325 degrees F oven until fragrant and beginning to brown, 8 to 10 minutes. Let cool.
9. In large bowl of an electric mixer set on medium-high, blend cream cheese and confectioners' sugar until completely smooth. Add liqueur and vanilla and blend. Taste and adjust sugar or liqueur if needed. Finely chop nuts and stir in.
10. When cake is completely cold, unroll it and spread evenly with hazelnut cream filling. Re-roll cake and place seam side down on a plate. Dust surface with confectioners' sugar, or prepare a Buche de Noel.
11. For the Buche de Noel, make the Mocha Whipped Cream. Sift together cocoa and confectioners' sugar. In a medium bowl, combine cream and dissolved coffee (mix coffee granules in hot water). Use an electric mixer to whip cream. As soft peaks begin to appear, gradually add sugar cocoa mixture. Whip until peaks become a little firmer, but be careful not to over beat - about 3 minutes. Gently spread mocha whipped cream over prepared roulade.
12.To create a bark-like texture for a Yule log, run fork tines in cream along length of log. Keep refrigerated until ready to serve. May be prepared a day in advance and refrigerated. Just before serving, sift on a faint dusting of cocoa. If you wish, decorate the platter with sprigs of holly or pine.
Fresh Magazine, November - December 2006

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Quantity Ingredients  
5 tablespoon Sifted cake flour  
2 tablespoon Cornstarch  
2/3 cup Dutch processed unsweetened cocoa powder,  
1/8 teaspoon Cinnamon, ground  
1/4 teaspoon Salt  
1/2 teaspoon Double acting baking powder  
1/4 teaspoon Baking Soda  
4 each Large eggs, separated  
3/4 cup Sugar, divided  
1 teaspoon Vanilla extract  
1/2 cup Hazelnuts, toasted and finely chopped  
12 oz Neufchatel cream cheese, not fat free  
1/2 cup Confectioners or powdered sugar, sifted  
3 tablespoon Frangelico liqueur  
3 tablespoon Unsweetened cocoa powder  
1 cup Heavy whipping cream  
1/2 teaspoon instant coffee powder  
1 teaspoon Hot water  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10
Base Nutrients
Calories 290 kcal (14%)
Calories from Fat 216 kcal (0%)
Total Fat 24 g (36%)
Saturated Fat 18 g (90%)
Cholesterol 128 mg (42%)
Sodium 276 mg (11%)
Total Carbohydrates 42 g (14%)
Dietary Fiber 8 g (32%)
Protein 18 g (30%)
Vitamins
Vitamin A 564 IU (11%)
Vitamin C 3 mg (5%)
Minerals
Calcium 95 mg (1%)
Iron 16 mg (26%)
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