Hazelnut Chocolate Cake Roll Recipe

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Hazelnut Chocolate Cake Roll Recipe

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Don't be intimidated to prepare this dramatic dessert from our Test Kitchen! It's actually quite easy to make. Plus, it can be assembled the day before serving.
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 15 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 15 min. + chilling

Ingredients

  • 4 large eggs, separated
  • 3/4 cup sugar, divided
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped hazelnuts, toasted
  • 1 ounce semisweet chocolate, grated
  • Additional confectioners' sugar

Directions

Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well.
In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again.
Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.
Originally published as Hazelnut Chocolate Cake Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p56

Nutritional Facts

1 slice: 261 calories, 16g fat (7g saturated fat), 118mg cholesterol, 134mg sodium, 27g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 4 large eggs, separated
  • 3/4 cup sugar, divided
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FILLING:
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped hazelnuts, toasted
  • 1 ounce semisweet chocolate, grated
  • Additional confectioners' sugar
  1. Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in water and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to yolk mixture and mix well.
  3. In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
  4. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with baking cocoa. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. For filling, in a small bowl, beat cream and confectioners' sugar until stiff peaks form. Beat in vanilla. Fold in hazelnuts and chocolate. Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again.
  6. Place seam side down on a serving platter. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar. Refrigerate leftovers. Yield: 10 servings.
Originally published as Hazelnut Chocolate Cake Roll in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p56

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