Gluten Free "Oregon" Swiss Roll with Hazelnuts, Marionberry, and Dark Chocolate
A delicate but rich Swiss roll that blends the flavors of Oregon hazelnuts with dark chocolate and marionberry
Servings: 16 people
Calories: 200kcal
Equipment
- Cookie sheet
- Piping bag and piping tips
- Frying pan
Ingredients
For the cake:
- 3/4 Cup packed roasted hazelnut flour whole unsalted roasted hazelnuts ground - instructions below
- 1/4 arrowroot starch
- 6 large eggs separate yolks from whites into clean large bowls
- 2/3 Cup white sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
For the filling:
- 2 1/2 Cups heavy cream
- 2/3 cup seedless marionberry or boysenberry jam
- 1/4 tsp cream of tartar
- 1/4 Cup powdered sugar
For the dark chocolate sauce:
- 1/4 Cup salted butter
- 1/2 cup good quality cocoa powder
- 1/4 cup whole milk
- 1/4 cup white sugar
- 1/8 tsp salt
For the roasted hazelnuts:
- 1 cup whole unsalted roasted hazelnuts
Instructions
- First, roast your hazelnuts. Preheat oven to 350° Fahrenheit. Spread whole, unsalted hazelnuts on a cookie sheet and pop in the oven for 15-20 minutes until the outer skin peels away a bit. Remove and pour into a kitchen towel. Let cool a few minutes, then vigorously rub towel so that some of the hazelnut skins are removed, then let cool completely. Once the nuts are cool, blitz up in a food processor in small batches (1/2 cup MAX per blitzing round or else you’ll end up with hazelnut butter) or nutribullet until you have roasted hazelnut flour. Save some whole roasted hazelnuts for the decoration
- Preheat the oven to 375° Fahrenheit. Prep a cookie sheet or jelly roll pan: grease with butter or spray, line with parchment paper, then grease the paper. Using an electric mixer with clean beaters, beat egg whites and cream of tartar until soft peaks form. Add 1/3 of the sugar and continue beating until stiff peaks form, set aside. In the egg yolk bowl, add the other 1/3 cup of sugar and beat until thicker and lighter, about a minute. Add the hazelnut flour, starch, salt, and vanilla and beat. Fold in the egg whites 1/3 at a time until smooth and combined. Pour into prepared pan and spread evenly with a spatula. Bake for 14-16 minutes until spongy to the touch, then remove and let cool slightly.
- When cake has slightly cooled, lift parchment paper and cake out and place on a dampened kitchen towel. Sprinkle with powdered sugar and carefully roll entire cake using parchment paper and towel. Let sit, rolled with the towel inside, until completely cooled.
- While cake is rolled and cooling, make the filling! Using the electric mixer, beat the heavy cream and cream of tartar until soft peaks form. Add the sugar and 1/3 cup of the seedless jam and continue to beat until stiff peaks form - reserve the other 1/3 cup of jam to spread on unrolled cake. Reserve 1 cup whipped cream in a piping bag for the topping. When cake is cooled, carefully unroll. Spread the 1/3 cup of extra jam evenly over the cake, then use a spatula to spread the remaining whipped cream evenly across the entire cake. Carefully re-roll the cake and wrap in the parchment paper - chill in fridge or freezer for 30 minutes to an hour.
- Remove cake from freezer or fridge and unwrap. While cake is thawing, make the fudge sauce! In a large frying pan, melt the butter over medium low heat. Add in cocoa powder and whisk until smooth, then add in sugar and whisk until combined. Add the milk and continue to whisk until thick - if it needs more liquid, add a bit more milk. Remove from heat and let sit until slightly cooled. While cooling, roughly chop the extra roasted hazelnuts.
- Plate the cake and pour the chocolate hazelnut sauce over the top, then pipe the reserved whipped cream on top of the chocolate sauce. Top whipped cream with the roughly chopped roasted hazelnuts, then serve! Cake can keep in the fridge or freezer for up to two weeks.