Hazelnut and chocolate roulade

Hazelnut and chocolate roulade

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
3 eggs, separated
2 teaspoons water
170g caster sugar
150g plain flour
1 teaspoon baking powder
pinch salt
110g ground hazelnuts
2 tablespoons icing sugar, sifted

Filling

Quantity Ingredient
1 punnet strawberries, hulled
3 tablespoons icing sugar, sifted
185g dark chocolate
1 tablespoon water
2 egg yolks
90g unsalted butter, well softened, at room temperature

Method

  1. Whisk egg whites with water to a firm snow, then add sugar a spoonful at a time and continue beating until stiff. Beat in egg yolks. Sift flour with baking powder and salt, mix with hazelnuts and fold gently into egg mixture. Turn into a greased and lined 30 × 25 cm Swiss roll tin and level the top with a palette knife.
  2. Bake in a preheated hot oven (200°C) for 12–15 minutes or until firm to the touch. Turn roulade out quickly onto a sugared sheet of baking paper and roll up with baking paper on the inside. Leave to cool.
  3. To make filling, purée strawberries and stir in icing sugar. Melt chocolate with water in a heatproof bowl placed over hot water. Remove from heat and add egg yolks one at a time. Beat well, then gradually mix in butter. Tip into a bowl and blend in strawberry purée.
  4. Uncurl sponge roll very carefully and remove paper. Spread with filling and re-roll. Dust with icing sugar before serving.
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