Spicy Pecan Roll With Eggnog Ice Cream

Recipe Ingredients

4 oz	113g	Pecans - finely ground
		To yield 1 3/4 cups
1 tablespoon	15ml	Unsweetened cocoa powder
1/2 teaspoon	2.5ml	Powdered instant espresso
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Allspice
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Cardamom
1/4 teaspoon	1.3ml	Finely-ground black pepper
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Powdered cloves
6 teaspoons	30ml	Eggs (large)
3/4 cup	148g / 5.2oz	Granulated sugar
1 teaspoon	5ml	Pure vanilla extract
2		Ice cream, preferably vanilla,
		Eggnog, pumpkin or rum raisin
1/3 cup	65g / 2.3oz	Unsifted powdered sugar

Recipe Instructions

Adjust rack in lower third of oven and preheat oven to 350 degrees. Line a 10- by 15-inch jellyroll pan with aluminum foil, leaving a 2 inch overhang at each short end.

Mix the ground nuts with cocoa, spices, salt and pepper in a small bowl. In a large bowl, whisk the eggs and sugar to combine. Rest the bowl in a hot water bath that is hot to the touch, about 120 degrees. Whisk egg and sugar mixture until it reaches about 100 degrees.

Remove the bowl from the water bath and whip mixture in a heavy-duty mixer at medium speed until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla extract during the final minutes of whipping.

Fold in half of the ground pecan mixture until incorporated and then fold in the remaining half. Pour the batter into the prepared pan and spread it evenly. Bake 8 to 11 minutes or until the cake is set on top and springs back when lightly pressed in the center.

Remove pan from the oven, run a knife around the edges to loosen the cake from the sides of the pan. Lift the cake by the foil overhang to remove from pan and transfer to a wire rack. Cover the cake with a sheet of aluminum foil, folding the foil in a tent-like fashion so that it does not stick to the cake but keeps the moisture in while the cake cools. Cool for 30 to 60 minutes.

Lift the cake in its foil off the wire rack to the work surface. Allow ice cream to soften. Spread it evenly over the cake with an offset metal spatula all the way to the edges except for one of the long edges of the rectangle, leave about an inch before reaching that edge.

Starting with the opposite long edge of the cake, roll the cake off of its foil until it forms the shape of a log. Wrap the roll securely in aluminum foil and freeze. Remove cake from freezer 30 minutes before serving. Remove foil and slice with a serrated knife. Sprinkle with powdered sugar before serving.

This recipe yields 12 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9415) - from the TV FOOD - NETWORK

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