WALNUT ROLL WITH CAPPUCCINO BUTTERCREAM

Inspired by Margaret Atwood's book The Year of the Flood, this cake is a great dessert for any holiday entertaining.

Inspired by Margaret Atwood's book The Year of the Flood, this cake is a great dessert for any holiday entertaining.

Makes 8 servings

Ingredients

  • 6 eggs, separated
  • 3/4 cup sugar, divided
  • 1 tsp pure vanilla extract
  • 1 1/2 cups ground toasted walnuts
  • 1 tsp baking powder
  • Coffee buttercream:
  • 3/4 cup butter
  • 1 cup icing sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 tbsp coffee extract or more to taste
  • Chocolate sauce:
  • 1/2 cup whipping cream
  • 4 oz semi-sweeet or bittersweet chocolate, chopped
  • 1 tbsp brewed espresso or strong coffee (optional)
  • 2 cups mixed berries

Method

  1. Lightly butter a 10x15-inch baking sheet and line with parchment paper. Butter and lightly flour parchment.
  2. Beat egg yolks with 1/2 cup sugar until very light. Add vanilla. Combine nuts with baking powder and stir into egg yolks. Whip egg whites until light and gradually beat in remaining sugar. Fold into nut mixture. Spread on prepared pan. Bake in a preheated 350F oven for 15 to 16 minutes. Cool.
  3. For filling, whip butter until very light. Beat in icing sugar. Add vanilla and coffee extract.
  4. Loosen cake from pan. Dust with icing sugar. Turn cake out onto parchment paper. Spread cake with filling and roll up lengthwise. Refrigerate. Serve cake at room temperature.
  5. For sauce, heat cream. Pour over chocolate. Allow to rest for 2 or 3 minutes and then stir until smooth. Stir in coffee. Cool.
  6. Drizzle cake with sauce and garnish with berries.

WALNUT ROLL WITH CAPPUCCINO BUTTERCREAM

Find more of Bonnie's delicious recipes in her cookbooks: