Simple Gluten Free Kitchen

Hazelnut Chocolate Roulade

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Hazelnut chocolate fans, this one’s for you. It’s got it all: Moist flour-less chocolatey cake with Nutella and cream filling, topped with a thick coating of dark chocolate ganache and hazelnuts. What’s even better is that it can, and should, be made ahead of time. After all, you want to sit and enjoy with the family, too.

I highly recommend to watch the step-by-step process in the video.

 

 

This hazelnut chocolate roulade is an exquisite and spectacular dessert perfect for celebrating a birthday, or to bring to the table for a perfect ending to a dinner party. The cake is light and delicious. It has a tender crumb texture and it stays moist with the cream filling and doesn’t dry out even after storing in the fridge for 3-4 days. You will love the silky smooth chocolate ganache on top and the rich-tasting hazelnuts add a crunchy surprise.

 

 

There are three components to this cake: the cake, the filling, and the ganache. It does take some time, but not complicated to make.

First, you will need to make the Hazelnut chocolate cake batter. Bake it, roll it in a parchment or clean tea towel, and set it aside to cool.

In the meantime, make your rich and decadent filling with whipped cream and mascarpone. Allow the cake to cool completely before adding any filling.

Then unroll the cooled hazelnut chocolate cake, spread on the filling, and re-roll using parchment paper to help it roll.  Don’t worry about it cracking because chances are it will. Wrap in plastic wrap, and transfer to the refrigerator.

While the cake is in the refrigerator make the ganache.  It’s an easy, two-ingredient recipe that takes 2 minutes to make.  Pour ganache evenly over the cooled cake, and top it with chopped toasted hazelnuts. Allow the ganache and filling to set in the fridge for 30 minutes to an hour before you slice, and serve!

The roulade can be kept well covered in the fridge for 3-4 days in an airtight container.

 

 

Quick Tips to ensure optimal results

  • Line your jelly roll pan with parchment paper and leave an extra inch sticking up on all sides. Spray the parchment with non stick cooking spray.
  • The yolks and whites are beaten separately so the hazelnut chocolate roll cake achieves more volume.
  • Don’t over-bake the cake! This sponge is done at approximately 15 minutes, or until the top of the cake springs back when touched.
  • Once the cake is out of the oven, let it cool slightly until it can be handled. You still want the cake to be warm to the touch because it helps it roll up.
  • Its important to let the rolled cake cool completely at room temperature to hold the shape. That way, when you unroll it to add the filling, it will roll up easily again.
  • Nutella should just be warm enough to spread easily and smoothly.
  • Its important to drop spoonfuls of mascarpone cream over nutella to spread evenly. Some of the filling would come out while rolling and that is totally ok. Just clean it up.
  • Finally, it is important to let the rolled cake rest in the fridge, wrapped in cling film, to allow the flavors to settle.
  • Then cover with chocolate ganache and toasted chopped nuts. Allow the ganache to set at room temperature or in the fridge.

 

I hope you enjoy this Hazelnut Chocolate Roulade recipe! If you like this recipe be sure to subscribe to simpleglutenfreekitchen for more amazing recipes in the future, and spread your love for food by sharing this post everywhere. If you make it, please tag me on Pinterest, Facebook, Twitter, or Instagram so I can see it! I also post videos every week so make sure to subscribe to my YouTube channel if you haven’t already.

Have a look at my other cake roll recipes. Red velvet cherry cake roll, Lemon strawberry cake roll, Raspberry Chocolate Ice Cream roulade.

 

 

Print
Hazelnut Chocolate Roulade

A delicious and irresistible chocolate hazelnut roulade.

Ingredients

  • 1 cup (90 g , 3.20 oz) hazelnut flour
  • 1/4 cup (25 g. 0.90oz.) cocoa powder
  • 5 large eggs, separated
  • 1/4 tsp cream of tartar
  • 3/4 cup granulated sugar
    • For the decoration
  • 125g hazelnuts, roughly chopped after toasting
    • For filling
  • Nutella
  • 1 cup whipping cream
  • 1 cup mascarpone
  • 1 tsp vanilla
  • 2-3 tbsp icing sugar
    • Ganache
  • 1/2 cup (125 ml) heavy whipping cream
  • 3/4 cup (150 g) gluten free semi-sweet chocolate chips

Instructions

    Prepare cake Base
  1. Preheat the oven to 350 degrees F. Lightly grease a 36cm x 28cm Swiss-roll tin and line with baking parchment. Spray with a non-stick cooking spray.
  2. Stir together hazelnut flour and cocoa powder.
  3. Whisk egg yolks. Gradually add half the sugar and whisk until the yolks are thick and pale yellow.
  4. Fold dry ingredients into the lightened egg yolks.
  5. Whip egg whites with cream of tartar in a large mixing bowl or in the stand mixer bowl until they are frothy. Gradually add in the remaining sugar. Whisk until stiff but not dry.
  6. Incorporate the egg whites into the yolk and flour mixture, mixing delicately with a spatula, moving from bottom to top.
  7. Turn the mixture into the prepared tin and gently level the surface. Bake for about 15 minutes, until firm to the touch.
  8. Cool in the tin for 5 minutes. Dust with cocoa powder. Place a parchment paper and cooling rack or cutting board on top.
  9. Flip the tray and rack over so the cake tin is up-side down. Lift the tray off. Peel the parchment paper.
  10. Gently remove (pull) the cooling rack from bottom. The cake should be sitting on the parchment paper.
  11. Roll up the cake with parchment starting from the shortest side ( If you wish you can roll from the long edge for a small spiral)
  12. Let cool completely on the counter with seam side down.
  13. While the cake is cooling, make mascarpone whipped cream and toast the hazelnuts for topping If you haven't done in the beginning.
    14. Mascarpone whipped cream filling:
  14. In the bowl of a standing mixer fitted with the whip attachment, whisk the chilled cream with the confectioners’ sugar, vanilla, and cream of tartar until soft peaks form.
  15. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. If you want a stiffer filling increase the sugar to about 1/2 cup.
  16. Scoop the cream out of the mixer bowl into a large bowl. Use it right away or set aside in the fridge until needed.
  17. Gently unroll the cake. The cake will have a memory when you re-roll it with the filling.
  18. Spread Nutella onto the cake.
  19. Drop spoonfuls of mascarpone whipped cream over Nutella. Spread evenly, leaving a 1?2-inch border all around.
  20. Once all of the Filling is spread, start gently rolling the cake tightly, using the baking parchment to help you. Don’t worry if the roulade cracks, that is quite normal .
  21. Wrap the roulade in a plastic wrap (making sure the seam is underneath) and let it rest in the fridge for at least an hour.
    22. Ganache
  22. Add cream to chocolate chips. Heat in the microwave in 30 second intervals until chocolate is completely melted. Stirring after each interval.
  23. Unwrap the cake over wire rack tray
  24. Drizzle rolled cake with melted chocolate. Sprinkle with the toasted chopped hazelnuts. Chill in the fridge until ready to serve.

Notes

Toast off the chopped hazelnuts in a dry frying pan until they begin to smell nutty (don’t burn them).

https://www.simpleglutenfreekitchen.com/2023/12/hazelnut-chocolate-roulade.html

 

bringing this Hazelnut Chocolate Roulade to Angie’s linky party Fiesta Friday #516.

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Lemon Blueberry Tart
Phirni (Rose Scented Rice pudding)
No Sugar added Nice Cream

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