Made a devine sounding dessert...it was a complete disaster....URGH.....Nut Roulade any suggestions>

J

joanietoo

Well-known member
welcome.

The recipe called for ground nuts, egg yolks and egg whites and sugar. Bake about 10 mins and cover with a damp cloth. Roll with whipped cream and fresh stawberries.

Well, two gaps appeared the length of the roulade when it came time to assemble. It looked quite messy. I have never had this problem when I make a savoury roulade.

I also had to serve it as our grandies were staying over and they kept asking "Nana, when are we going to have the pud"?

They did not enjoy it so much either.

I would not have served it as I had a back-up of ice cream and Kahalua but everyone said "Yes, let's have the dessert" URGHHH!

They were polite about it, I wanted to cringe.

 
...suggestions for? Leftovers? Making it again? If it's for leftovers,

it sounds like it would lend itself perfectly for a trifle. Just crumble and add more pudding.

Can't imagine where it went wrong...basically, it's a flourless torte, right? I wonder if the damp cloth dampened too much.

 
Oh, I just checked for a chocolate nut flour-less torte and the baking time was much longer

It's 30-35 minutes! Here's the steps to make it.

2. Make cake:
Place chocolate in medium microwave-proof bowl. Cover with plastic wrap, turning back one corner to vent. Microwave on High 1 = minutes; stir and microwave 30 to 45 seconds more, until chocolate is melted and completely smooth. Keep chocolate covered so it remains warm.

Beat egg yolks, butter, almond flour (if using whole blanched almonds, process nuts with 2 tablespoons of the sugar in food processor until finely ground) and corn syrup in large mixer bowl on medium-high speed, until light and fluffy. Beat in rum, if desired.

Beat egg whites in a clean mixer bowl with clean beaters on medium speed, until foamy. Beat in sugar (or remaining 10 tablespoons sugar, if using whole blanched almonds) 1 tablespoon at a time. Increase speed to medium-high and beat to stiff peaks. Gently fold whites into almond mixture with a rubber spatula, until almost combined. Gently fold in the warm chocolate, until well combined. Spread batter into prepared pan.

Bake cake 30 to 35 minutes, until top springs back when lightly touched and a toothpick inserted in center comes out clean. Cool cake completely on wire rack.

 
LOL! no leftovers...we have a 6'4" hollow-legged lodger. The main prob was...

the actual batter went completely flat and so thin. I let it cook longer than the recipe said, the scewer came out clean.
I like the recipe, thanks. I'll file it. Yum. Can't go wrong with nuts and CHOCOLATE!!

 
Here's the ingredient list. I just posted the baking steps earlier.

Flourless Cake:
18 oz. bittersweet or semisweet chocolate squares, finely chopped
10 large eggs, separated
10 tablespoons unsalted butter (no substitutes), softened
3/4 cup almond flour or toasted almond flour or 1/2 cup whole blanched almonds, ground to flour
2 tablespoons light corn syrup
1/4 cup dark rum (optional)
3/4 cup sugar

1. Prep:
Heat oven to 325F. Grease a 15.5 x 10.5 x 1-inch jelly-roll pan with vegetable shortening or butter. Line the bottom of the pan with parchment paper. Set aside.

 
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