Chocolate Hazelnut Roll Cake Gluten

Ingredients:

Flourless chocolate cake (28cm x 28cm baking tray):

• 140g Dark chocolate
• 30g Milk
• 20g Espresso
• 4 egg yolks
• 40g sugar
• 4 egg whites
• 1g salt
• 60g Sugar

Chocolate Hazelnut Cream:

• 60g Dark chocolate
• 50g Liquid cream (For ganache)
• 40g Hazelnut Pralines
• 150g Cream liquid

Chocolate hazelnut glaze:

• 250g Dark chocolate
• 50g Cocoa butter
• 60g Hazelnuts
• (Cocoa butter can be replaced with unsalted butter)

Method:

Flourless chocolate cake:

1. Put the chocolate, espresso and milk in a bowl and place in microwave for 5o second, than mix until is melted
2. Beat egg yolks with 40g sugar until is double size
3. Add chocolate and mix
4. Beat the egg whites with salt then add step by step 60g sugar.
5. Mix egg whites with chocolate
6. Bake at 180’C – 12 min. Then let it cool.

Chocolate Hazelnuts Cream:

1. Mix chocolate, 50g cream, hazelnuts and place on microwave for 40 seconds.
2. Refrigerate 30 min.
3. Add 150g cream and beat on high speed until is smooth and strong.

Assembly:

1. Add cream on chocolate cake, roll
2. Refrigerate 2 h

Chocolate Hazelnuts Glaze:

1. Bake hazelnuts at 160’C – 15 min. Then chopped.
2. Melt chocolate and cocoa butter on water at 60’C
3. Add hazelnuts and mix.
4. Cover roll with glaze.
5. Refrigerate 30 min.