Nestled sweet chocolate and crunchy hazelnut filling inside a light heavenly cake topped off with homemade whip cream and chocolate sprinkles will bring out youthful exuberance for this classic traditional rollet (Cake Roll). Flavors of the season shine deliciously bright!
Wishing you and your families a wonderful holiday celebration.
7 fresh organic eggs
3/4 cup granulate sugar
1/4 tsp vanilla powder
3/4 cup flour
2 tbsp granulated sugar to sprinkle on pastry cloth
Chocolate Hazelnut Filling Ingredients
1/2 cup brown sugar
1/4 cup granulated sugar
1 cup maple syrup
1/3 cup butter; melted
2 cups chopped toasted hazelnut
1 cup coco powder
Whip Cream Ingredients
1 cup heavy cream
4 tablespoons granulated sugar
chilled glad or stainless steel mixing bowl
Chocolate shavings, coco powder or chopped hazelnut to garnish
Preheat oven to 375 degrees F at center rack. Cut a sheet or parchment paper to fit the bottom of a 12x18x1 sheet pan.
Grease the sheet pan generously with cooking spray; line with parchment paper and then grease the paper and sides of the pan again.
Using a electric mixer, mix eggs and sugar at medium high for 3 minutes until light in color. Add vanilla and increase speed to high and continue to beat for additional 4 minutes. Reduce the speed to low and swifter flour gradually and mix only until blended. DO NOT OVER MIX! This step should take less than a minute to prevent cake from becoming dense and flat. Immediately pour the cake batter in the center of pan. Gently guide batter to all corners of pan until evenly covered. Bake for 12 minutes or until the top is light golden brown.
Meanwhile, spread a large pastry cloth over a flat surface and sprinkle 2 tablespoons of granulate sugar evenly on top to prevent the cake from sticking to the cloth. Remove the baked cake form the oven. Take a knife all around the pan to separate the cake from the sides. Invert cake onto the prepared cloth and peel away the parchment paper very gently. Use a knife to separate the paper from the cake if needed. Staring at the side closest to you, roll up the cake with the help of the pastry cloth. Tuck in the ends of cloth and continue rolling. Gently transfer the cake to a cool space with seam side down. Cool for 1 hour at room temperature.
Whip 4 eggs in a medium bowl. Add all ingredients for hazelnut and chocolate filling and blend until all ingredients are mixed well together. In a large pan over medium low heat, gently pour in mixed ingredients and with a spatula, constantly stir from the bottom of pan until ingredients become thick (5 to 6 minutes). Unroll the cake; spread filling evenly over cake leaving a little space around the edges. Roll the cake back up with seam side on the bottom.
Using a chilled bowl, whip with electric mixer cream and sugar until thick peaks of cream form. Transfer cake to serving platter. Using a flexible spatula, generously cover cake with cream. Sprinkle chocolate shavings, coco powder or chopped hazelnuts to decorate. Slice to serve!