Growing up, Sunday afternoons were always a special treat in my family. The air would be filled with the aroma of baked goods, and my grandmother would often whip up her famous chocolate roulade. It was a celebration of flavors, a dessert that brought everyone together around the table, sharing stories and laughter. This modern twist on her classic recipe features the rich taste of hazelnuts and a zesty orange cream that brightens each bite, inviting nostalgia while delivering a fresh experience.
Ingredients
For the Roulade:
- 4 large eggs, separated
- 100g (1/2 cup) granulated sugar
- 75g (1/2 cup) all-purpose flour
- 30g (1/4 cup) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 50g (1/2 cup) ground hazelnuts
- 50g (3.5 tbsp) unsalted butter, melted
- 1 tsp vanilla extract
For the Filling:
- 200g (7 oz) mascarpone cheese
- 150ml (2/3 cup) heavy whipping cream
- 50g (1/4 cup) powdered sugar
- Zest of 1 orange
- 1 tbsp fresh orange juice
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet (about 10×15 inches) with parchment paper, making sure the paper hangs over the edges for easy removal.
In a large mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy. This should take about 5 minutes. Gently fold in the melted butter and vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and ground hazelnuts. Gradually fold the dry ingredients into the egg yolk mixture until just combined. Be careful not to overmix.
In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, ensuring you maintain the airiness of the mixture.
Pour the batter onto the prepared baking sheet and spread it evenly into the corners. Bake for 12-15 minutes, or until the cake springs back when lightly pressed.
While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar. Once the cake is done, remove it from the oven and immediately invert it onto the towel. Carefully peel off the parchment paper and roll the cake up in the towel, starting from the shorter side. Allow it to cool completely.
For the filling, combine the mascarpone cheese, heavy whipping cream, powdered sugar, orange zest, and orange juice in a mixing bowl. Whip until soft peaks form and the mixture is light and fluffy.
Once the cake has cooled, gently unroll it from the towel. Spread the whipped orange cream evenly over the surface of the cake, leaving a small border around the edges.
Roll the cake back up, this time without the towel, and place it seam-side down on a serving platter. Dust the top with extra powdered sugar for a beautiful finish.
Refrigerate the roulade for at least 30 minutes before slicing. Serve chilled, and enjoy the delightful combination of chocolate, hazelnuts, and the bright zing of orange that will surely evoke sweet memories and create new ones around your own family table.