Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Gâteau Roulé au Chocolat et Noisettes sans Farine,fabuleux 😍😋

Flourless Chocolate Hazelnut Swiss Roll, fabulous 😍😋

Name: Flourless Chocolate Hazelnut Swiss Roll, fabulous 😍😋
Total time: 720 s
Yield: Serves 6 servings
Ingredients: 1 11x11-inch (28x28 cm) baking pan; 5 oz dark chocolate (140 g); 2 tablespoons milk (30 g); 1 1/2 tablespoons instant espresso powder (20 g Nescafe Espresso); 4 egg yolks; 3 tablespoons sugar (40 g); 4 egg whites; 1/4 cup sugar (60 g); 1/4 teaspoon salt (1 g); Chocolate Hazelnut Cream:; 2 oz dark chocolate (60 g); 3 1/2 tablespoons heavy cream (50 g) for the ganache; 1 1/2 oz hazelnut praline (40 g); 2/3 cup heavy cream (150 g); Chocolate Hazelnut Glaze:; 7 oz dark chocolate (200 g); 4 tablespoons oil; 1/2 cup chopped hazelnuts (60 g)

Amina Kitchen @Nirm15Ran20Ami26

Flourless Chocolate Hazelnut Swiss Roll, fabulous 😍😋

Amina Kitchen @Nirm15Ran20Ami26

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Ingredients

12 minutes at 350°F (180°C)

Serves 6 servings

111x11-inch (28x28 cm) baking pan
5 ozdark chocolate (140 g)
2 tablespoonsmilk (30 g)
1 1/2 tablespoonsinstant espresso powder (20 g Nescafe Espresso)
4egg yolks
3 tablespoonssugar (40 g)
4egg whites
1/4 cupsugar (60 g)
1/4 teaspoonsalt (1 g)
Chocolate Hazelnut Cream:
2 ozdark chocolate (60 g)
3 1/2 tablespoonsheavy cream (50 g) for the ganache
1 1/2 ozhazelnut praline (40 g)
2/3 cupheavy cream (150 g)
Chocolate Hazelnut Glaze:
7 ozdark chocolate (200 g)
4 tablespoonsoil
1/2 cupchopped hazelnuts (60 g)

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Steps

12 minutes at 350°F (180°C)

1

Melt the chocolate with the milk using a double boiler. In a separate bowl, beat the egg yolks with 3 tablespoons (40 g) sugar until light and creamy. Add the melted chocolate, then gently fold in the egg whites, which you have already beaten to stiff peaks with the salt and 1/4 cup (60 g) sugar, added in three parts. Pour the batter into the prepared pan lined with parchment paper. Bake at 350°F (180°C) for 12 minutes—no longer!
2

For the cream:
Melt the chocolate with 3 1/2 tablespoons (50 g) heavy cream in the microwave, then add the hazelnut praline. Chill in the refrigerator. After 30 minutes, remove from the fridge and add 2/3 cup (150 g) heavy cream. Whip with a mixer until smooth and creamy. Spread this cream over the cooled cake and roll it up tightly to form a log.
3

For the glaze, melt 7 oz (200 g) dark chocolate with the oil, then stir in the chopped hazelnuts. Coat the rolled cake with this glaze while it is on a wire rack. Chill for 2 hours before serving.