Mary Berry’s chocolate and hazelnut boozy roulade

Mary Berry's chocolate roulade
Mary Berry
Photo by Georgia Glynn Smith

The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.

 

 

 

 

Chocolate and hazelnut boozy roulade

Mary Berry’s chocolate and hazelnut boozy roulade The perfect celebratory dessert for any special occasion, especially Christmas. If you haven’t time to make praline, top with a coarsely crushed bought praline bar.         The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com. Images by Georgia Glynn Smith Print This
Serves: 8-10
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 175g plain chocolate, broken into pieces
  • 6 eggs, separated
  • 175g caster sugar
  • 2 level tbsp cocoa, sieved
  • 50g chopped and roasted hazelnuts
  • Icing sugar, to dust
  • 300ml double cream
  • 2–3 tbsp Irish Cream liqueur
  • 100g granulated sugar
  • 50g whole blanched hazelnuts, halved

Instructions

Preheat the oven to 180ºC. Melt the chocolate slowly in a bowl over a pan of hot water. Allow to cool slightly until warm but still runny.

Whisk the egg whites in a large mixing bowl until stiff but not dry. Put the sugar and egg yolks into a separate large bowl and whisk until light, thick and creamy. Add the melted chocolate and stir until blended.

Gently stir two large spoonfuls of the egg whites into the mixture, then fold in the remaining egg whites, followed by the cocoa. Stir in the hazelnuts. Pour into the prepared tin and gently level the surface. Bake for 20–25 mins or until risen.

Remove the cake from the oven and set aside to cool in the tin.

Whip the cream into soft peaks and stir in the Irish Cream. Dust a large piece of non-stick baking parchment with icing sugar. Turn the cake out on to the paper and peel off the lining paper, then spread with the whipped cream. Make a cut partway through the roulade along the short edge nearest you, about 2cm in. Roll up the cake, tightly to start with, using the paper to help. Place on a long plate.

To make the praline, put the sugar and 3 tablespoons of water into a stainless steel saucepan. Stir over a low heat until the sugar has dissolved. When clear, bring up to the boil. Boil until a medium straw colour. Add the hazelnuts, then pour quickly on to a baking sheet lined with non-stick paper. Leave to cool slightly, then use a teaspoon to carefully group together clusters of nuts. Leave to cool and become hard. When set, break into pieces and arrange on the top of the roulade. Sprinkle with icing sugar to serve.

The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com. Images by Georgia Glynn Smith

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