PECAN AND HAZELNUT ROLL

Steps:

• Preheat the oven to 350 degrees. Grease a jelly-roll pan and line it with wax paper.
• In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times. (Do not overprocess, as the mixture can become buttery.) You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
• Beat the egg yolks with the brown sugar until light-colored and thick. Fold in the nut flours, baking powder and salt. Add the vanilla.
• Whip the egg whites until stiff and fold them into the nut mixture. Spoon into the prepared pan.
• Bake for about 20 minutes or until lightly browned. Set aside to cool.
• In a mixing bowl, beat the cream with a whisk or an electric beater until thick. Add the cocoa and continue beating until the mixture forms stiff peaks. Fold in the superfine sugar and Grand Marnier.
• Place a damp towel over the cake, covering the whole surface. Carefully invert the cake onto the towel and remove the pan and the wax paper.
• Spread the chocolate-Grand Marnier filling evenly over the surface. Very carefully and gently, roll the cake up like a jelly roll, starting at the long side. Use the towel to help in the rolling, and roll directly onto a serving platter. Decorate with the confectioners' sugar and shaved chocolate. Refrigerate until ready to serve.