Chocolate and Hazelnut Roulade with Toasted Hazelnut and Cinnamon Crumble Recipe
This impressive roulade is filled with a hazelnut buttercream and coated in a chocolate ganache glaze. The roulade base is made with Doves Farm organic oat flour and cocoa powder, then folded...
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Cooking tools:
- Stand mixer
- Food processor
- Sifter
- Cooling rack
- Offset spatula
- Whisk
- Mixing bowl
- Baking sheet
- Parchment paper
- Aluminum foil
- Saucepan
- Oven
- Stove
- Refrigerator
- Chef's knife
Ingredients
- 1 tbsp of sunflower oil, for greasing
- 3 eggs, room temperature
- 125g of caster sugar
- 1 tsp vanilla bean paste
- 45g of unsalted butter, melted and cooled
- 80g of Doves Farm Organic Oat Flour
- 1 tsp xanthan gum
- 1/2 tsp Doves Farm Baking Powder
- 150g of unsalted butter, softened
- 400g of icing sugar, plus more for dusting
- 100g of cocoa powder
- 1 pinch of salt
- 150g of hazelnut creme
- 2 tbsp of whole milk, or more as needed
- 250g of hazelnuts, toasted and chopped
- 75g of brown sugar
- 1 tsp ground cinnamon
- 240g of dark chocolate, chopped
- 360g of double cream
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