Hazelnut Meringue Roulade

Serves 10

Ingredients:

For meringue:
2 x 100g dark chocolate (70% cocoa solids), broken into small pieces
110g hazelnuts
4 large egg whites
225g  golden caster sugar

For the chocolate mousse filling:
300g 70% dark chocolate
150g unsalted butter
25ml. Grand Marnier liquor
9 eggs, separated
60g caster sugar
30g of thinly sliced candid orange peel

Method:

Pre-heat the oven to gas mark 5, 375°F (190°C).
You will also need a baking tray measuring 10 in x 14 in (25.5 cm x 35 cm). ¾ in (2 cm) deep lightly oiled and lined with baking parchment to stand 1 in (2.5 cm) proud of the tray.

1. Toast the hazelnuts on a baking sheet in the oven until golden brown, cool and put in a food processor and grind until the same consistency as ground almonds.  Please be careful not to over grind as over processed nuts will become oily.
2. Whisk the egg whites until they form soft peaks, then whisk in the caster sugar a little at a time. Using a large spatula, fold the ground hazelnuts gently into the meringue and spread the mixture evenly on the prepared tray. Bake for 20 minutes, and then remove from oven and leave to cool.  When cold, turn out on to parchment paper slightly larger than the meringue.  Some people might find this tricky so a good tip is to place the paper on the meringue and on top gently place a large roasting or serving tray.  With hands either side of the bottom tray with the meringue flip the whole thing over.   Now by grabbing the bottom parchment paper pull the meringue off the tray.  Carefully ease the lining paper from the meringue.

To Make the Mousse:

1. Melt chocolate, butter and Grand Marnier together over a double boiler.   In a bowl put 6 egg yolks and whisk with 2 spoons of sugar until it starts to thicken and turns paler.  Then whisk in the hot melted chocolate mixture.  Put aside and whisk the egg whites in a separate bowl, when peaked add the rest of the sugar.  In thirds, mix in the egg whites making sure the last third is gently folded in to keep the mousse light.
2. Spread this mousse evenly over the roulade to within ½ in (1 cm) of the edge.  Sprinkle the candied orange peel evenly over the mousse. Now, 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, making sure the edge of the meringue is underneath. Please don’t worry about rolling it up – if it cracks, it’s quite normal. It’s lovely having the layers of meringue and chocolate mousse filling providing a contrast to each other.
3. Using two spatulas lift the dessert on to a long serving dish and chill in the fridge. Just before serving dust with icing sugar.