Pear And Chocolate Swiss Roll - butter

Method

• Grease and line a 13 x 16 inch baking sheet. Place the pears in a saucepan with 2/3 cup water, 1/4 cup of the sugar, 1 tsp of the vanilla extract, the cinnamon stick, lemon juice and zest. Bring to a boil, reduce the heat, cover and simmer for 8 mins until the pears are soft. Drain the pears through a sieve and discard the cinnamon stick and lemon zest. Reserve the liquid and pour back into the pan.
• Bring the liquid to a boil and stir in the cornstarch. Simmer, stirring, for 1 min until thickened. Remove from the heat and allow to cool. Preheat the oven to 425°F. Heat a dry frying pan, add the hazelnuts and toast for 1-2 mins, stirring and tossing. Cool and chop finely. Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool slightly.
• Meanwhile, whisk the egg whites until stiff. Gradually add 2 tbsp of the sugar while continuing to whisk. In a separate bowl whisk the egg yolks, the remaining sugar and the remaining vanilla extract. Stir in the nuts and melted chocolate, then fold in the egg whites. Spoon the mixture into the lined baking sheet and smooth the surface. Bake for 7-8 mins. Place a damp, clean dish towel on a work surface and sprinkle with 1-2 tbsp of sugar. Invert the cake onto the towel. Cover with a second damp towel and allow to cool. Whip the cream until stiff peaks form, then stir in the pear syrup and pears. Warm the gelatin on the stove, then stir into the cream and pear mixture. Spread over the chocolate cake, leaving a 1 inch border along the long sides and a 1/2 inch border along the short sides.
• Roll, using the dish towel to help. Transfer to a serving plate seam-side down. Chill for at least 4 hours or overnight. Dust with powdered sugar to serve.