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CHOCOLATE CAKE ROLL WITH JAM
Preheat the oven to 475F. In a mixing bowl cream together the 1/2 cup butter and the sugar. Beat in the egg yolks, then fold in the sifted flour, cornstarch and cocoa, mixing well to combine. Beat egg whites until stiff with the confectioner╒s sugar. Fold the hazelnuts into the egg whites, then fold the egg whites into the butter-sugar mixture. Spread the cake batter on a large Swiss jelly roll pan, lined with parchment paper and greased. Bake for 8 minutes. As soon as you remove the cake from the oven, roll the cake, without removing the parchment paper, from the short end into a tight roll. Leave to cool. Melt the white chocolate in the top of a double boiler over barely simmering water. Whip the whipped cream to soft peaks, then fold in the melted chocolate. Unroll the cake and remove the paper and brush it with the flavored sugar syrup. Spread a thin layer of raspberry jam, then spread the white chocolate mousse over the surface, about 1/2-inch thick. Roll up the cake tightly and refrigerate. To make the garnish: boil the cream and stir in the chopped dark chocolate. Ice the cake with the garnish. Keep refrigerated until ready to serve.
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For the cake:
1/2 cup + 1 tbsp unsalted butter, softened
2/3 cup sugar
6 eggs
1/2 cup flour
2 tbsp cornstarch
1/4 cup cocoa
3-4 tbsp confectioner╒s sugar
1/2 cup hazelnuts, toasted and ground
1 cup sugar syrup flavored with raspberry liqueur
For the white chocolate mousse:
8 oz white chocolate
2 cups heavy cream
For the garnish:
4 oz semisweet dark chocolate, chopped finely
1/2 cup heavy cream
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You can decorate this cake with chocolate shavings.
