Ingredients
- 1 package semi-sweet chocolate chips
- 1 cup heavy cream
- 1/2 cup cake flour
- 1/3 cup finely ground hazelnuts
- 1/2 tsp. salt
- 6 eggs, separated
- 3/4 cup + 3 Tbsp. sugar
- 1 1/2 tsp. vanilla extract
- 6 Tbsp. butter, melted
Directions
Preheat oven to 350 degrees F. Place chips in bowl. In small pot over low heat bring cream to simmer; pour over chips. Let stand 2 minutes; whisk until smooth. Refrigerate until cold, but spreadable. Coat jellyroll pan with cooking spray. Line with parchment paper; coat with cooking spray. Combine flour, nuts and salt. at high speed beat whites until soft peaks form. Beat in remaining granulated sugar until stiff. Fold in 1/4 of whites into yolk mixture. Fold in flour 1/3 at a time. Fold in remaining whites. Pour butter into bowl; whisk in 1/4 cup batter. Fold butter mixture into batter; spread in pan. Bake 18-20 minutes or until lightly browned. With knife loosen edges.
Assembly directions:
Sprinkle kitchen towel with confectioners' sugar; invert hot cake onto towel. Start with short side. Roll up cake in towel. Cool completely. When cool, unroll cake; spread with 3/4 cup frosting. Re-roll without towel. Using toothpicks as a guide, diagonally cut 3 inch x 1 1/2 inch slice from end of cake. Place larger cake piece on platter. With frosting attach slice to cake. Spread cake with remaining frosting. Garnish with chocolate shavings and confectioners' sugar.
By Robin from Washington, IA
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