Walnut Chocolate Roll

  • Yield 12 servings
  • Prep 35 mins
  • Cook 20 mins

For a new twist on the traditional Yule log, try this recipe from Korea. Rich dark chocolate and ground walnuts make this dessert an irresistible show stopper.

Ingredients

Cake
3/4 cup sifted cake and pastry flour
3/4 cup ground California walnuts
1 teaspoon vanilla
1 cup granulated sugar, divided
6 large eggs (at room temperature)
1/3 cup melted butter
Filling
12 ounces bittersweet chocolate
1 cup 35% whipping cream
1 cup finely chopped California walnuts
Garnish
1 cup finely chopped California walnuts

Instructions

  1. Preheat oven to 350F (180C).

  2. Line a 17 x 11-inch (45 cm x 29 cm) rimmed baking sheet with parchment paper; set aside.

  3. In food processor, pulse together flour, walnuts and 1/4 cup (50 mL) sugar until well combined.

  4. In large heatproof bowl, whisk together eggs with remaining sugar.  Set the bowl over a saucepan of barely simmering water and whisk constantly until bowl is warm to the touch, about 6 minutes.  Remove bowl from heat and, using a hand mixer, beat on high speed until mixture is light-coloured, has tripled in volume and is the consistency of softly whipped cream, about 15 minutes.  In three additions, sprinkle or sift walnut mixture over batter and gently fold in with a rubber spatula to incorporate.

  5. In small bowl, fold 1 cup (250 mL) of the batter with the vanilla and melted butter until completely combined. Scrape back into batter and gently fold to combine.

  6. Spread batter evenly into prepared pan.  Bake in centre of preheated oven for 15 to 20 minutes or until top springs back when lightly pressed.  Loosen edges with knife; let cool in pan on rack for 5 minutes.  Invert onto clean tea towel; peel off parchment paper. Starting at long end, roll up cake in towel; let cool on rack.

  7. Meanwhile, chop chocolate; place in bowl.  In saucepan, bring whipping cream to a boil; pour over chocolate, stirring until melted and smooth.  Stir in walnuts.  Refrigerate for 30 minutes or until spreadable.

  8. Unroll cake. Spread cake with chocolate mixture in an even layer.  Roll up cake without towel.  Smooth any chocolate that comes out of edges on outside of roll. (There will be enough for a thin layer to cover the outside.) Spread remaining chocolate to cover the outside of the cake.  Roll cake in finely chopped walnuts to completely cover.  Wrap in plastic wrap and chill until set, at least 1 hour and up to 1 day.

  9. To serve, use a serrated knife and cut into 1-inch (2.5 cm) round slices. 

 

 

Source:www.walnutinfo.com

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