Ingredients
The following ingredients have 9 Servings
- 4 large eggs
- 2/3 cup (125g) granulated sugar
- 1 orange (zests)
- 1 cup (125g) flour
- 5.5 oz (150g) chocolate of very good quality
- 1/2 cup (120g) softened butter
- 1 1/4 cup (120g) icing sugar
- 1/2 orange (zests)
- 1 Tablespoon unsalted butter
- 1/2 cup (40g) almonds, chopped
- 1/2 cup (40g) hazelnuts, chopped
- 1 Tablespoon caster sugar
- 1 Tablespoon honey
- 1/2 orange peel
- 1 teaspoon ground cinnamon
Instruction
- For the biscuit: preheat the oven to 300°F (150°C). Whisk together the yolks and sugar until pale and fluffy. Add in the orange zests and sift in the flour over the mixture. Whisk until incorporated.
- Beat the whites with a pinch of salt then incorporate to the mixture with the help of a rubber spatula.
- Spread the dough over a large square form lined with parchment paper, about 20×60 cm and 1 cm thick. Bake for 20 minutes.
- Remove from the oven and transfer the biscuit with the parchment paper beneath it to a cool surface, covering with a humid cloth.
- For the filling + glaze: melt the chocolate with the butter. Remove from heat, cool for a couple of minutes, and incorporate the icing sugar. Blend gently with a wooden spatula. Cool for 10 more minutes.
- Remove the humid cloth from the biscuit, then spread half of the filling over the surface.
- Roll carefully the ciscuit lengthwise, removing the parchment paper from under.
- Transfer to a clean dish, then cover with the other half of the chocolate filling/glaze.
- For the caramelized nuts: melt some unsalted butter in a small frying pan. Add in the chopped nuts (hazelnuts and almonds), then toast them together with sugar and honey, about 1-2 minutes, stirring regularly. Add the orange peels in the end, sprinkle some cinnamon and stir well.
- Top the cake roll with the crispy caramelized nuts and cool in the refrigerator for about 1 hour. Remove 10 to 15 minutes before serving.
