A decadent Hazelnut Cream enveloped in a spongy Chocolate-Blackberry Roll is a winning combination.
Chocolate-Blackberry Roll
Makes about 8 servings (1 roulade)
Ingredients
- 6 large eggs
- 1 cup sugar
- ½ teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ cup Dutch process cocoa powder, divided
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, melted and warm
- 1 tablespoon hazelnut liqueur*
- ½ cup seedless blackberry jam
- Hazelnut Cream (recipe follows), divided
- Garnish: fresh blackberries, chopped hazelnuts
Instructions
- Preheat oven to 375°. Spray a 15½x10½-inch rimmed cast-iron baking sheet with baking spray with flour. Line bottom of pan with parchment paper; spray parchment with baking spray with flour.
- In the heatproof bowl of a stand mixer, whisk together eggs, sugar, and vanilla by hand. Place bowl over a saucepan or Dutch oven of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°.
- Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until thick, tripled in volume, and has a ribbon consistency, 3 to 4 minutes.
- In a small bowl, sift together flour, 6 tablespoons cocoa, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in two additions just until combined.
- Transfer 1 cup batter to a small bowl. Whisk in warm melted butter until combined. Fold butter mixture into batter in two additions just until combined. Pour batter into prepared pan, and smooth flat to edges of pan using an offset spatula in as few strokes as possible.
- Bake until dry and cake springs back when lightly pressed, 12 to 15 minutes. Immediately run a thin knife or a small offset spatula around edges of cake. Using a fine-mesh sieve, dust top of cake with remaining 2 tablespoons cocoa. Place a clean kitchen towel on top of cake. Using a baking sheet or a large cutting board, invert cake. Carefully remove pan and parchment. Starting with one long side, immediately roll up cake and towel together, jelly roll style. Place, seam side down, on a wire rack, and let cool completely.
- Carefully unroll cooled cake. Using a pastry brush, brush cake evenly with hazelnut liqueur. Using an offset spatula, spread blackberry jam in a thin even layer. Spread 1¼ cups Hazelnut Cream on cake (reserving remaining cream mixture for the top), leaving a ½-inch border on long side that is bottom seam. Gently reroll cake without towel, making sure not to press too hard. Using towel as a sling, place cake on a wire rack or a baking sheet. Refrigerate until set, about 1 hour. Cover and refrigerate up to overnight.
- When ready to serve, spoon reserved Hazelnut Cream on top of roulade. Garnish with blackberries and hazelnuts, if desired.
Notes
[i]*We used Frangelico.[/i]
Hazelnut Cream
Makes about 2¼ cups
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sugar
- ⅔ cup cold heavy whipping cream
- 1 tablespoon hazelnut liqueur*
- 1 teaspoon vanilla bean paste
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, about 1 minute. Add sugar and beat at medium-low speed until sugar is melted and mixture is smooth. Add cold cream, 2 tablespoons at a time, beating until combined, stopping to scrape sides of bowl. Slowly increase mixer speed to high, beating until stiff peaks form, 1 to 2 minutes (do not overbeat). Fold in hazelnut liqueur and vanilla bean paste until just combined. Use immediately.