Thanks for the cross-section of the oblivion. I wondered what it’s internal texture would be like.
It’s basically a mousse cake, I think mine is a bit fluffier than standard, as explained below.
Can you describe how you did your variation?
There’s a variation in TCB for a praline paste version, I used half the amount of the praline paste for the hazelnut paste, then substituted ground, caramelized sugar and unsweetened chocolate for the sweetened chocolate in the recipe, increasing the sugar by about one-fourth to make up for the reduced sweeteness level that comes from caramelizing. The one thing I did differently this time around was to put the sugar in the eggs so that it would dissolve and also boost the egg foam structure. I think the stronger egg foam made the mousse lighter, taller, and less dense, but also made it take longer to bake to 150F in the center. It was delicious, but perhaps a teensy bit grainy compared to the classic oblivion, not sure if that was from a less-smooth unsweetened chocolate, or from the hazelnut paste (this was very finely processed, bought from L’epicerie).
I appreciate the cross section there (roulade), too, as I’m never sure what the frosting to cake ratio of these is supposed to look like, so I’ve never made one.
This one might be considered a bit heavy on the filling, I always fight the urge to spread too thick a layer of filling with roulades. My almond biscuit roulades never, ever seem to be as thick as Rose’s picture in TCB, not sure why as I can get a genoise to be a good height. Perhaps it’s an oven thing- overbaking, or maybe my almond flour is never as finely ground and weighs down the batter more. But in general it’s supposed to be a thin cake so it will be flexible enough to roll without cracking.