Strawberry Chocolate Hazelnut Roll

1 hour 45 minutes, 12 servings

Ingredients

  • 1/2 cup (125 mL) flour
  • 1/2 cup (125 mL) finely ground hazelnuts
  • 1/4 tsp (1 mL) salt
  • 4 eggs
  • 1/4 tsp (1 mL) cream of tarter
  • 3/4 cup (175 mL) sugar, divided
  • 1 tsp (5 mL) vanilla
  • 3 tbsp (45 mL) icing sugar, divided

FILLING

  • 6 oz (180 g) semi-sweet chocolate, chopped
  • 3/4 cup (175 mL) Whipping Cream, divided
  • 2 cups (500 mL) sliced strawberries
  • Whole strawberries and whipped cream for garnish

Description

  1. In small bowl combine flour, nuts and salt; set aside. Separate eggs. In medium bowl, beat egg whites with cream of tarter until soft peaks form, gradually beat in 1/4 cup (50 mL) of sugar until stiff peaks form.
  2. In large bowl, beat egg yolks with ½ cup (125 mL) sugar until thick and pale in colour, about 3 minutes; beat in vanilla. Fold egg white mixture into yolk mixture alternately with flour mixture. Spread on parchment or waxed paper lined 15 x 10 inch (40 x 25 cm) jelly roll pan.
  3. Bake at 375 (190 C) for 12-15 minutes or until done. Dust clean tea towel with 2 tbsp (30 mL) icing sugar. Invert cake onto towel, remove pan, peel off paper. While cake is still warm, gently roll cake in towel, starting at short edge. Let cool completely.

FILLING

  1. In small saucepan over low heat, melt chocolate with 1/4 cup (50 mL) whipping cream; let cool to room temperature.
  2. Whip remaining ½ cup (125 mL) cream until soft peaks form; fold chocolate mixture into whipped cream. Refrigerate for 1 hour or until firm.

TO ASSEMBLE

  1. Unroll cake and spread with cream filling, arrange sliced strawberries on top. Using towel as support, roll up cake. Place seam side down on serving plate. Dust with icing sugar.
  2. Pipe whipped cream on top and garnish with whole berries. Keep refrigerated until serving time. Can be made up to 4 hours ahead.

**Cake can be made the day before. Wrap rolled cake in foil or plastic wrap until ready to use.