09 November 2017

Chocolate-Hazelnut Roulade - Naturally Gluten-Free

Chocolate- Hazelnut Roulade or Swiss Roll - Naturally Gluten-Free (and Nutella-Free!) / www.delightfulrepast.com

Many autumn tables will be featuring a pumpkin roll, that American classic. But in case you are “pumpkined out” or would just like to offer guests an alternate dessert, I thought I’d post this naturally gluten-free and pumpkin-free hazelnut roulade or Swiss roll.

You will definitely need a half-sheet pan for this cake. Don't attempt it in a smaller rimmed baking sheet or it will overflow. It makes quite a long roll, so I cut it to fit the serving plate I wanted to use, then cut the first servings from the "spare" roll.

As you know, my freezer is my best friend, so I cut two slices and froze them in my favorite glass storage containers so I could tell you how well it works. Just thawed them out at room temperature and had a slice. Perfection! Now I need to bake another one and see how well the whole roll freezes.

If you like, fancy it up even more with frosting. But I like to keep things as low-sugar as possible, so no frosting for me. For more cake-roll tips, check out my Raspberry Swiss Roll post. Do you like rolled cakes? 



Chocolate-Hazelnut Roulade or Swiss Roll - Naturally Gluten-Free (and Nutella-Free!) / www.delightfulrepast.com


Chocolate-Hazelnut Roulade


(Makes 12 to 16 servings)

Adapted from an Almond Roll recipe at King Arthur Flour

The Cake

1 3/4 lightly packed cups (7 ounces/198 grams) hazelnut flour or finely ground hazelnuts
1 tablespoon non-GMO cornstarch
1 1/2 teaspoons non-GMO baking powder
1/4 teaspoon salt, divided
9 large eggs, separated cold, left at room temperature for 30 minutes
3/4 teaspoon cream of tartar
1 cup (7 ounces/198 grams) sugar, divided
1 teaspoon vanilla extract

The Filling

1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream
1/4 firmly packed cup (1 ounce/28 grams) unsifted powdered sugar
1/4 packed cup (0.75 ounce/21 grams) unsweetened natural cocoa powder
3 tablespoons (1.5 fluid ounces/44 ml) Frangelico or other hazelnut liqueur

1 Preheat oven to 350F/180C/Gas4. Line an 18x13x1-inch half-sheet pan with a piece of parchment with an extra 2 inches on each end for easy removal. Spray parchment and sides of pan with cooking spray. In small bowl, whisk together hazelnut flour, baking powder and half the salt.

2 In bowl of stand mixer fitted with whisk, beat the egg whites, cream of tartar and half the salt on low speed until foamy (might have to use a spoon to mash up clump of cream of tartar). Increase speed to medium and continue beating until trails become visible and bubbles are very small, about 2 to 3 minutes.

3 Increase speed to medium-high and gradually add in 1/2 cup of sugar, about a tablespoon at a time, taking about 2 to 3 minutes. Increase speed a bit and whip until meringue is glossy and medium* peaks form when the whisk is lifted, about 4 to 5 minutes.

* Must beat past soft peaks, but not all the way to stiff peaks.

4 In a 2.5- to 3-quart mixing bowl, using an electric hand mixer, beat the egg yolks with remaining 1/2 cup sugar until pale yellow and fluffy; this takes a few minutes, perhaps 4 or 5. Add the vanilla extract.

5 Give the hazelnut flour mixture another whisking and sprinkle it over the egg yolk mixture. With silicone spatula, gently fold the flour in. Then gently fold in the medium-stiff egg whites, a third at a time, being careful not to deflate them.

6 Gently scrape the batter into the prepared half-sheet pan and quickly spread it evenly. Place a towel (or pair of potholders) on the countertop and drop the pan onto it from a height of about 6 inches two or three times to get out the large air bubbles that would make holes in the cake.

7 Bake for 18 to 20 minutes, just until done. A toothpick inserted in the center should come out clean; the cake should spring back a bit when pressed gently in the center.

8 Use a knife to loosen the sides of the cake from the pan. Using the two ends of parchment paper, lift the cake out of the pan onto a wire rack to cool for a bit.

9 When the cake is nearly cool, make the filling. In a small bowl, whisk together the powdered sugar and cocoa. In medium bowl, whip the cream to soft peaks, sift the powdered sugar and cocoa over the cream and stir until incorporated. Continue whipping the cream until it is quite stiff. Fold in the liqueur.

10 Transfer the cake, still paper-side down, from the wire rack onto the counter with a long side in front of you. Spread the filling evenly over the cake, leaving about a 1.5-inch border at the far side uncovered.

11 Start rolling the cake at the long side nearest you, peeling away the parchment as you go. Place on tray seam-side down and refrigerate for at least 4 hours or up to 1 day.

12 When ready to serve, trim the ends of the roll for a tidier look (and a cook's treat!), place it on an attractive platter, dust with powdered sugar, garnish as you like. Cut into 1- to 1.5-inch slices.

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68 comments:

Angie Schneider said...

That's a hazelnut heaven, Jean. The roulade looks sensational!

ellen b said...

Such a pretty roll and a nice one to bookmark for friends who have to eat gluten free.

Thomas "Sully" Sullivan said...

Have wandered a little off the reservation to add to your recipe. Well, OK, actually I’m on the next planet over on account of my add-on has nothing to do with cooking/baking. It’s an invention. Broomstick cut off and notched lengthwise so that it is perfectly aligned at the end of the chocolate filling inside the roulade. Then one good smack with the palm of the hand, and – presto! – the broomstick drives the filling out in one perfectly preserved stick. It’s rather like an ice core sample taken out of the Arctic, and in fact a key requirement is that the roulade be just short of frozen when the operation is performed. Them that wants cake can have their cake, sugar free. Them that wants the filling, well… Them that wants both can have their cake and eat it too. Alternate recipe: freeze roulade solid, pile drive filling out, consume like all-day sucker. No need to thank me.

Jean | DelightfulRepast.com said...

Thank you, Angie! Mr Delightful just loves it. Everyone I've served it to loves it.

Jean | DelightfulRepast.com said...

Thank you, Ellen. I can't wait to make it for my gluten-free friends!

Jean | DelightfulRepast.com said...

Sully, what a grand idea! You really must write a cookbook next! But, seriously, one really could eat a scoop of the filling in a pretty little dish and feel they've had a legitimate dessert.

Lorrie said...

Sounds delightful! I do love cake rolls - jelly rolls my mother calls them, for in our household they usually had some jam or jelly rolled up as a filling.

Jean | DelightfulRepast.com said...

Thank you, Lorrie! I love a good jelly roll too!

Sandi@ Rose Chintz Cottage said...

Your cake roll looks lovely, Jean. I especially like that it is gluten-free. I am trying to incorporate gluten-free as much as possible into my diet for many reasons. Cake/jelly rolls always look so festive on a plate during the holidays!

Tea in Texas said...

Yes, pumpkin is in everything this time of year. Your recipe is a lovely idea with the chocolate and hazelnut. Dessert rolls are always so pretty on the table at the end of a meal. I enjoyed seeing the hazelnut trees when we were traveling in Oregon. Thanks for sharing the extra tips.
Have a grand weekend!

Pam

kitty@ Kitty's Kozy Kitchen said...

I do love rolled cakes, Jean, and have made pumpkin rolls on many an occasion and a buche de noel several times. Your hazelnut one looks heavenly with that filling! You know me, I love my sweets!

Mrs Shoes said...

Jelly roll was one of the first things Mom taught us to bake.
Have you ever thought about going on one of those competitive baking shows that are so popular on television these days?

Jean | DelightfulRepast.com said...

Sandi, thank you. I have a number of friends who are gluten-free, so I like to come up with things they can enjoy too.

Jean | DelightfulRepast.com said...

Pam, thank you. I don't believe I've ever seen a hazelnut tree; or if I did, I didn't know it! But I inherited my love for them from my English grandmother.

Marilyn Miller said...

That looks delicious!

Jean | DelightfulRepast.com said...

Thanks, Kitty. Yes, you do love your sweets - maybe that's why *you* are so sweet!

Jean | DelightfulRepast.com said...

Oh, Mrs Shoes, part of me would enjoy such a thing, but most of me would not (I'm an introvert!).

Michele said...

Oh my word- Jean, that looks so yummy! I was just getting ready to bake a pumpkin roll, haha, haven't had much so not sick of it yet - but yours looks sooooooo good, def gotta make that.

Thanks for sharing your recipe, and thank you so much for visiting me. Hope you are well.
Big hugs. : - )

Jean | DelightfulRepast.com said...

Thanks, Marilyn!

Jean | DelightfulRepast.com said...

Thank you, Michele. And big hugs to you! I hope you'll enjoy the cake as much as we do.

Louca por porcelana said...

It looks very good!Hugs,Maristella.

Jeanie said...

That looks tasty, Jean. I love making rolled desserts. Always like a special surprise inside. Chocolate/hazelnut is a wonderful combo!

Carole said...

A delightful repast indeed. Cheers

Jean | DelightfulRepast.com said...

Thank you, Maristella. Hugs to you.

Jean | DelightfulRepast.com said...

Thanks, Jeanie. And I like your way of thinking - "like a special surprise inside."

Jean | DelightfulRepast.com said...

Carole, thank you. Wish I still had a slice in the freezer!

Cranberry Morning said...

Oh Jean! This looks amazing. And for the next several months I have a freezer as huge as the whole outdoors. :-) I am trying to do far less sugar and always gluten-free, so thank you for another recipe that I will be making soon. Maybe for Thanksgiving Day when it's just Mr. C. and me (having spent early Thanksgiving already with the family) or even on Christmas Eve. And this is the time of year we find ground hazelnuts readily available.

Pauline Wiles said...

What a beautiful-looking dessert, Jean. I love rolled cakes but have never actually attempted one. It would be fun to try though! And of course you make it look very easy...

Margie said...

Yes, I am a fan of rolled cakes and would like to try your tasty chocolate hazelnut roulade. On another note, Nutella apparently tweaked their recipe and the fans are not impressed...

If you say "No Fox Given" aloud, you'll get the the meaning of my new mug. Hee!

Jean | DelightfulRepast.com said...

Judy, thank you. Do let me know how it turns out for you and whether you try freezing a whole roulade.

Jean | DelightfulRepast.com said...

Thanks, Pauline! I hope you'll give it a try. And, if you do have any problems with it, whip up some more of the whipped cream or some frosting to cover it with!

Jean | DelightfulRepast.com said...

Okay, Margie, I think I get it! I've never been a Nutella fan, have only ever tasted it one time and just thought it was way too sweet.

Dr. Elise Cohen Ho said...

This looks quite similar to the Roll Cakes that my family likes to buy at the local Chinese Bakery. I have never tried making one myself though.

Jean | DelightfulRepast.com said...

How interesting, Elise. I have never been to a Chinese bakery; I would be fascinated. I do like to make Chinese pork steamed dumplings.

Cheryl said...

That is a beautiful dessert! I do love pumpkin, but I would certainly not turn this down! (I mean, it is chocolate after all.)

Jean | DelightfulRepast.com said...

Thank you, Cheryl. And I wouldn't turn down a pumpkin roll either! :-)

Cocoa and Lavender said...

This is so funny, Jean, because I just wrote a post about how I am not on the pumpkin bandwagon. Sure, it’s good, but I am befuddled by the ardent passion for it.

I love meringue roulades, and I particularly love when gluten free desserts/dishes are naturally gluten free. This is a winner of a recipe... perhaps for our Thanksgiving, for which I am bringing desserts!

Jean | DelightfulRepast.com said...

Too funny, David! Does this mean we have "great minds"?! I'm sure I'll enjoy your post.

Tony Grant said...

Its a ,"Swiss Roll,"Jean. Apparently originated in Austria despite its name. Another one of those cakes from my childhood. Promise you will make a Battenberg Cake one of these days? You will have completed my childhood cake experiences. You have made Victoria Sponges and Christmas Cakes, I think. Yes, a Battenberg will complete my cake world. Any chance of a Lemon Meringue pie one day too?
Anyway, your chocolate hazelnut roulade looks very good, Jean. All the best, Tony

Jean | DelightfulRepast.com said...

Thank you, Tony. Yes, a Battenberg Cake would be good - thanks for the suggestion. I have a couple of other requests for Lemon Meringue Pie, so that will come up in my queue before too long.

Karen said...

Hi Jean, Thank you for stopping by my blog and taking the time to comment. Oh my gosh, your recipes are fabulous! I'm tagging to follow you;)

Jean | DelightfulRepast.com said...

Karen, thank you so much! Sweet!

Phil in the Kitchen said...

Cakes with hazelnuts are just about my favourite sort of cakes and rolled-up cake always seems special to me. Perfect for the time of year.

Jean | DelightfulRepast.com said...

Thank you, Phil. Hazelnuts were a favourite of my English grandmother. Until Nutella (a product I've never tried) got so popular, I don't think hazelnuts got much attention over here.

Beatrice Euphemie said...

This is so pretty and looks delicious, too! Hazelnuts grow in big 'orchards' in the Pacific Northwest, so we get them nice and fresh. Definitely have to try this! xx Karen

Jean | DelightfulRepast.com said...

Karen, thank you! How wonderful to be near the orchards! Do let me know how it turns out for you.

Miz Helen said...

Hi Jean,
What a beautiful holiday dessert, I would love to try this recipe! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! I hope you like it as much as we do.

April J Harris said...

Jean, I love that the cake part of this roulade is made with hazelnuts! It looks absolutely delicious and I know my family would love it. Pinning and sharing. Thank you so much for bringing this lovely recipe to the Hearth and Soul Link Party. Have a wonderful week!

Jean | DelightfulRepast.com said...

April, thank you so much! Pins and shares and the HSLP are much appreciated!

Bernideen said...

What a wonderful dessert and Gluten Free is great too! It really looks lovely as well. Thanks for sharing.

Jean | DelightfulRepast.com said...

Thanks, Bernideen. I know so many gluten-free people now, I like to have things I can make for them that everyone else will enjoy too.

Lexie @ mommyhomemanager.com said...

Yum. This definitely does sound delightful. :-)

Jean | DelightfulRepast.com said...

Lexie, thank you! :-)

Sandra Lee said...

I haven't made or eaten many cake rolls and I don't know why; I really like them. Hazelnut desserts are always good and I look forward to making this. Very pretty presentation.

Jean | DelightfulRepast.com said...

Thank you, Sandra. I've always gone through long spells of not making them, then making them all the time, then not ... There are soooo many things to make!

Jann Olson said...

Beautiful and I'm sure delicious, Jean! Thanks for sharing with SYC.
hugs,
Jann

Jean | DelightfulRepast.com said...

Jann, thank you. Love sharing with SYC!

Gerlinde de Broekert said...

Hazelnut and chocolate are my all time favorites and your roll looks fantastic. Pinned!

Jean | DelightfulRepast.com said...

Thank you, Gerlinde! AND for the Pin - much appreciated!

handmade by amalia said...

Oh, this looks fantastic. I'll be tempted to ask for a second helping.
Amalia
xo

Jean | DelightfulRepast.com said...

Thanks, Amalia! I'll definitely be making it again soon.

Rhyming With Wine said...

This looks like such a perfect autumnal treat Jean. Love the idea of freezing individual slices too! Thanks for linking up with us lovely x #DreamTeam

Jean | DelightfulRepast.com said...

Thank you, Dawn! I'm a huge fan of freezing individual portions of desserts. I don't eat desserts often, but it's nice to be able to just pull one out of the freezer whenever I want - or whenever someone pops in unexpectedly.

JakiJellz said...

I wish I liked Hazelnuts!!! Thanks for joining in at #TriumphantTales, do come back Tuesday!

Jean | DelightfulRepast.com said...

Jaki, do you like almonds? It works just as well with almonds. See you Tuesday!

Nicola Hatch Lighterness said...

Oh I need to try this! Especially as it's gluten free!! Thank you so much for linking this to #DreamTeam.

Jean | DelightfulRepast.com said...

Nicola, thank you! I hope you'll try it soon. And do let me know how it turns out for you.

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