Mocha Nut Roll

Name: Mocha Nut Roll
Ingredients: 4 large eggs, room temperature,; 1/3 cup plus 1/2 cup sugar; 1/2 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup finely chopped walnuts; 1/2 cup sugar; 3 tablespoons all-purpose flour; 2 teaspoons instant coffee granules; 1/4 teaspoon salt; 1-1/4 cups whole milk; 1 ounce unsweetened chocolate, chopped; 1 large egg, lightly beaten; 1 tablespoon butter; 1 teaspoon vanilla extract; Confectioners' sugar and chocolate curls, optional

17 ingredients

7 steps

Ingredients

4 large eggs, room temperature,
1/3 cup plus 1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup finely chopped walnuts
1/2 cup sugar
3 tablespoons all-purpose flour
2 teaspoons instant coffee granules
1/4 teaspoon salt
1-1/4 cups whole milk
1 ounce unsweetened chocolate, chopped
1 large egg, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
Confectioners' sugar and chocolate curls, optional

Directions

1

Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside.
2

In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to yolk mixture and mix well (batter will be very thick). Stir in walnuts.
3

In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan.
4

Bake at 375° until cake springs back when lightly touched, 10-15 minutes. Cool in pan for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5

Meanwhile, in a small saucepan, combine the sugar, flour, coffee granules, and salt. Stir in milk and chocolate. Bring to a boil. Cook and stir for 2 minutes.
6

Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir until mixture reaches 160°, 2-3 minutes. Remove from heat; gently stir in butter and vanilla. Cool to room temperature.
7

Unroll cake; spread filling evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. If desired, just before serving, sprinkle with confectioners' sugar and garnish with chocolate curls.