adapted from martha stewart
- 4 large eggs, separated
- 3/4 cup sugar
- 1/4 tsp almond extract
- 1/2 cup flour
- 1/4 tsp salt
- 1 tsp unflavored gelatin
- 1/4 cup chocolate hazelnut spread
- 2 cups heavy cream
- another 1/4 cup sugar
- powdered sugar, for dusting
- 1/2 cup sliced almonds
preheat oven to 350. coat a 10×15 jelly-roll pan with cooking spray, line with parchment paper, and coat the paper with cooking spray too.
whisk egg yolks and 1/2 cup sugar until pale yellow. whisk in almond extract and flour. do not overmix.
beat egg whites and salt until soft peaks form. while beating, add the other 1/4 cup sugar and continue to beat until still and glossy. whisk 1/3 of these beaten egg whites into the egg yolks mixture and then gently fold in the rest with a rubber spatula.
spread evenly in the prepared pan and cook for 15-17 minutes (until the center of the cake is springy).
after removing from the oven, dust with powdered sugar and then invert on a clean sheet of parchment paper.
gently roll up (with paper) quite tightly and let cool for at least 30 minutes.
meanwhile, put 2 tbsp water in a small saucepan and sprinkle with the gelatin. set that aside to soften for 5 minutes.
meanwhile, in a medium bowl, whisk chocolate hazelnut spread with 1/4 cup of cream.
heat gelatin mixture very gently over low, stirring until just dissolved.
beat remaining cream with 1/4 cup sugar until soft peaks form. while beating, slowly pour in the gelatin mixture.
fold half of whipped cream into the hazelnut mixture and save the rest.
when cake has cooled, unroll it, fill with chocolate hazelnut frosting and carefully re-roll (without the paper!).
place, seam down, on serving platter and cover with whipped cream and sprinkle with almonds.
refrigerate for at least two hours.
when it’s time to serve, dust with powdered sugar and carefully slice off the ends of the log with a serrated knife.