Hazelnut Roulade With Mocha Cream
|Toasted hazelnuts/Coarsely chopped walnuts||1⁄2 Cup (8 tbs), peeled|
|Cake flour||1⁄2 Cup (8 tbs)|
|Eggs||6 Large (At Room Temperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Hazelnut oil/Walnut / vegetable oil||3 Tablespoon|
|Confectioners sugar||1 Tablespoon (For Sprinkling And Garnish)|
|For mocha cream|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Instant espresso coffee powder||2 Teaspoon, dissolved in 1 tablespoon boiling water|
|Boiling water||1 Tablespoon|
|Confectioners sugar||2 Tablespoon|
|Bittersweet chocolate||6 Ounce, finely chopped|
|Toasted hazelnuts||6 , peeled (For Garnish)|
1 For cake:Place a rack in the center of the oven and heat to 350 degrees farenheit.
2 Lightly butter a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan.
3 Line the bottom of the pan with parchment paper and butter the paper. Coat the pan with flour, tapping out the excess.
4 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.
5 In the bowl of a heavy-duty standing mixer, whisk the eggs and sugar .
6 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).
7 Attach to the mixer and fit with the whisk. Beat on medium-high speed until the mixture is very light and tripled in volume, for about 3 minutes. 8 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.
9 Fold this mixture into the batter. Pour into the pan. Using an offset metal spatula, spread evenly, being sure to fill the corners.
10 Bake until the cake springs back when gently pressed in the center, about 15 minutes.
11 Run a knife around the edges of the cake to release it from the pan. Sift confectioners' sugar over the top of the cake.
12 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. 13 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.
14 For the mocha cream: In a medium saucepan, bring the cream to a simmerover medium heat. Remove from the heat and whisk in the dissolved coffee and the confectioners' sugar.
15 In a medium bowl, place the chocolate and pour the hot cream mixture on top. Let stand for 3 minutes, then whisk until the chocolate is melted and smooth.
16 In a larger bowl of ice water, place the mocha cream. Let stand, whisking often, until cold but not set.
17 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 overheat or the cream will separate. (If this happens, melt the cream over simmering water, chill in the ice water, and beat again.)
18 Transfer 2/3 cup of the mocha cream to a pastry bag fitted with a 9/6-inch open star tip, such as Ateco Number 825.
19 Unroll the cake. Spread the cake with the remaining mocha cream, leaving a 1/2-inch border on all sides. Roll up the cake. If there are visible cracks, give the roulade a generous sifting of confectioners' sugar.
20 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.
21 Insert whole hazelnuts in the rosettes. Refrigerate until the mocha cream sets, at least for 1 hour.
22 Using a serrated knife, cut the roulade on a slight diagonal into thick slices. Serve chilled.