Rotolo Bianco e nero

Happy (almost) Easter Everyone!  Well, to our defence, we want to make sure you get this recipe before Easter so that you can serve it and look good in front of all of your VERY impressed guests.  This recipe has been adapted from the cookbook Food and Memories of Abruzzo by Anna Teresa Callen.  Nonnina loves this recipe because it is a delicious dessert that is GLUTEN FREE.  As I have mentioned in previous posts Nonnina loves to adapt home cooked Italian meals and change them to create healthier options.  This is one of Nonnina's favourite indulgences when she makes it because it's not a heavy cake so enjoying more than one piece feels SO easy!

ingredients

Cake

  • Butter (for the pan)
  • 8 oz of semisweet chocolate
  • 8 large eggs separated
  • 1 cup of sugar
  • 1/2 TSP of almond extract
  • 2 TBSP of toasted almonds, finely ground
  • 2 TBSP of unsweetened cocoa
  • 1 pinch of cream tartar

Filling

  • 1 ½ cups of heavy cream
  • 3 TBSP of confectioner's sugar
  • 1 TSP of vanilla extract
  • 1 TBSP  of candied orange peels - finely chopped
  • 2 oz croccante or torrone
  • 2 TBSP of unsweetened cocoa

directions

  1. In a double boiler, melt the chocolate and set it aside to cool
  2. Beat the egg yolks until they are light, fluffy and lemon-coloured.  Gradually add the sugar and continue to beat.  Then add the almond extract, ground almonds and cocoa
  3. Fold in the cooled chocolate
  4. In a separate bowl, beat the egg whites until stiff. *Nonnina's Tip: Add a pinch of cream of tartar to make the egg whites even fluffier. Fold the whites into the chocolate mixture. 
  5. Lightly butter a cookie sheet (17x12 inch) and line with parchment paper then pour the mixture into the pan and smooth the top. You can tap the bottom of the pan to get rid of any bubbles
  6. Bake at 350 until the top has puffed and the centre has set - about 10-15 minutes.  When you remove it from the oven, cover the pan with a slightly damp kitchen towel
  7. Now for the filling! (YAY) Whip the cream until it holds soft peaks, add the sugar a little bit at a time and continue beating.
  8. Add the vanilla, candied orange peel and torrone  The filling should be stiff and spreadable
  9. Without removing the towel, turn the cake upside down and peel off the parchment paper.
  10. spread the filling evenly over the surface of the cake and roll it long side nearest you.
  11. Chill for 1 hour or overnight loosely covered in aluminum foil trimming the ends of the cake before serving

Buon Apetito!

With Love From, Nonnina