Michelle's Freefrom Flourless Cobnut or Hazelnut Roulade with Espresso Cream
Corn, milk, nightshade, peanut, sesame & wheat free; can be gluten, lactose & soya free
As a great treat, we were given a bag of organic Kentish cobnuts last week – straight from the lovely Allen’s farm near Sevenoaks in Kent. The temptation is to shell them, roast them and eat them – but I did manage to rescue enough to make a couple of utterly delicious roulades.
If you are not able to get any cobnuts, hazelnuts make a very good substitute.
- 160g / 6oz roasted cobnuts or hazelnuts
- 3 large eggs, separated
- 80g / 3 oz pale muscovado sugar
- 100g / 4 oz 85% dairy-free chocolate
- 3 tbsp strong black espresso coffee
- 3 tbsp oat, soya or goat cream
- 1 tsp icing / confectioner’s sugar
- Heat the oven to 180C/350F/Gas Mark 4.
- Line a Swiss roll tin with lightly oiled greaseproof paper or baking parchment.
- Chop the nuts in a food processor until they are quite small but be careful not to reduce them to dust or they will go quite oily.
- You may need to empty them out when half chopped and just return the bigger lumps for a second processing.
- Beat the egg yolks with the sugar until they are light and fluffy.
- Fold in 100g / 4oz of the nuts.
- Whisk the egg whites in a separate bowl until they hold their shape in soft humps – do not let them get too dry and spiky.
- Gently stir a third of the whipped whites into the mixture then fold in the rest.
- Spoon into the prepared tin and bake for 20 minutes or until it is just firm to the touch.
- Remove for the oven, cover with another pieces of parchment and then with a damp tea towel.
- Leave of several hours of overnight.
- For the filling melt the chocolate in a microwave or over hot water.
- Remove from the heat and gradually stir in the remains of the nuts (reserving a few for decoration), the coffee and the cream.
- Set aside to cool.
- To serve, turn the roll upside down onto the sheet of parchment and the teacloth.
- Carefully remove the bottom sheet of parchment paper.
- Spread the filling over the roll pushing it out to the edges.
- Then using the cloth and the paper, gently roll it up and carefully transfer it to a serving dish.
- Using a sieve, sprinkle the top with icing/confectioner’s sugar and decorate with the nuts.
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