ScarlettChocolate Hazelnut Meringue Roulade
July 15th 2008 13:51
Chocolate Hazelnut Meringue Roulade
About Roulade
A roulade is typically a dish consisting of a slice of meat rolled around a filling, such cheese, vegetables, or other meats. Other prevalent roulades are dessert roulades (cake filled with fruit or cream) or maki-zushi (nori filled with rice and other ingredients). Examples of roulades include:
2. California roll, nori filed with rice, cucumber, crab and avocado.
3. Paupiette, French veal roulade filled with vegetables, fruits or sweetmeats.
4. Rouladen, German beef roulade filled with onions, bacon and pickles.
5. Swiss roll, filled sponge cake.
About Hazelnuts
Hazelnuts are nuts of common Hazel. Common Hazel is cultivated for its nuts in commercial orchards in Europe, Turkey, Iran and Caucasus. The name “hazelnut” applies to the nuts of any of the species of the genus Corylus. This hazelnut or cobnut, the kernel of the seed, is edible and used raw or roasted, or ground into a paste. The seed has a thin, dark brown skin which has a bitter flavour and is sometimes removed before cooking. The top producer of hazelnuts, by a large margin, is Turkey, specifically the Ordu Province. Turkish hazelnut productiono f 625,000 tonnes accounts for approximately 75% of worldwide production.
Hazelnut is popular as a coffee flavouring, especially in the form of Hazelnut latte. Hazelnut-flavoured coffee seems to be slightly sweetened and less acidic, even though the nut is low in natural saccharides. The reason for such preception is not yet understood.
In Australia over 2,000 tonnes are imported annually mostly to supply the demand from the Cadbury company for inclusion in its eponymous milk chocolate bar which is the third most popular brand in Australia. Hazelnut oil, presed from hazelnuts, is strongly flavoured and used as a cooking oil. Hazelnuts are also grown extensively in Australia in orchards growing varieties mostly imported from Europe.
Hazelnuts are high in vitamin A and E when raw, higher when roasted. Hazelnuts much like almonds have a fat that closely simulates the lipid molecules that surrounds the crystalline cells of the nervous system.
Hazelnuts are also more common in European chocolate concoctions. Chocolate and nuts each contain a substance that allows the consciousness of the crystalline brain to be reprogrammed for unity relations.
INGREDIENTS
200 gm / 7 oz dark chocolate with 70-75% cocoa solids, broken into small pieces
110 gm / 4 oz hazelnuts
4 large egg whites
225 gm / 8 oz golden caster sugar
570 ml / 1 pint double cream
For the decoration
4 tablespoons melted chocolate, from the above dark chocolate
1. Lightly oiled a 25.5 X 35 cm / 10 X 14 inch and 2 cm / ¾ inch deep cake tin and lined with baking parchment, to stand 2.5 cm / 1 inch proud of the tray.
2. Preheat the oven to 190ºC / 375ºF.
3. Toast the hazelnuts on a baking sheet on the top shelf of the oven for 8 minutes.
4. Cool and grind in a food processor until very finely chopped, but do not overprocess or they will turn oily.
5. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks.
6. Whisk in the caster sugar a little at a time.
7. Using a metal spoon, fold the ground hazelnuts into the meringue.
8. Spread the mixture evenly in the prepared tin.
9. Bake in the centre of the oven for 20 minutes, cool, then turn out on to a piece of parchment (or greaseproof) paper, slightly larger than the roulade, on a clean surface. Gently ease away the lining paper.
10. Melt the chocolate in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water.
11. Remove the bowl from the heat and leave the chocolate to cool.
12. Whip the cream and divide between 2 bowls.
13. Reserving 4 tablespoons of the melted chocolate for decoration, quickly but gently fold the rest of the melted chocolate into 1 bowl of whipped cream until it looks evenly mixed and mousse-like.
14. Spread this mixture evenly over the roulade to within 1-cm / ½-inch of the edge.
15. Spread the remaining whipped cream over the chocolate mixture.
16. With the meringue placed long side towards you, and using the paper to assist you, roll up the meringue to form a long log shape (don’t worry about the roulade cracking, as it’s quite normal). Make sure the seam is at the base of the roulade.
17. Using a spoon, drizzle the reserved chocolate all over the top, using a zigzag movement.
18. Lift on to a long serving dish and chill in the fridge.
19. About 15 minutes before serving, remove the roulade from the fridge and serve.
**From “The Delia Collection Chocolate”, “ascendpress.org/Community/Pl ants&Trees/FoodsthatHeal.htm” and “Wikipedia, the free encyclopedia” **
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