Chocolate roll with hazelnut meringue
10 servings
80 minutes
Chocolate roll with hazelnut meringue is a true embodiment of French sophistication and passion for exquisite desserts. The airy, crispy meringue with a rich nutty aroma harmoniously combines with velvety dark chocolate and delicate cream, creating a perfect balance of flavors and textures. This dessert draws from the traditions of French pastry magic, where simple ingredients are transformed into works of art. It can be served as an elegant conclusion to dinner or as a special festive treat. The chilled roll melts in the mouth, leaving a rich chocolate aftertaste, while the nuts add a refined texture. This delicacy will captivate the hearts of all who appreciate rich, complex, and simultaneously delicate flavor combinations.
1
Roast the hazelnuts and chop them not too finely.
- Hazelnut: 110 g
2
In a bowl, beat the egg whites, gradually adding sugar and hazelnuts.
- Egg white: 4 pieces
- Golden (light brown) sugar: 225 g
- Hazelnut: 110 g
3
Spread the mixture on a baking sheet greased with vegetable oil and lined with parchment. Bake at 190 degrees for 20 minutes. Let the meringue cool and place it on a larger piece of parchment.
- Dark chocolate: 200 g
4
Melt the chocolate and let it cool. Whip the cream and divide it into 2 parts. Reserve 4 tablespoons of chocolate for decoration, add the rest to one of the cream containers and mix.
- Dark chocolate: 200 g
- Double cream 40% fat: 570 ml
- Dark chocolate: 200 g
5
Spread the prepared mixture on the meringue, and place the remaining cream on top.
- Double cream 40% fat: 570 ml
6
Roll the meringue into a log, drizzle with the remaining chocolate, and refrigerate for 15 minutes.
- Dark chocolate: 200 g