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1
Preheat the oven to 350 degrees.
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2
Grease a jelly-roll pan and line it with wax paper.
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3
In a nut grinder or a food processor, grind separately the hazelnuts and the pecans, pulsing six to eight times.
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4
(Do not overprocess, as the mixture can become buttery.)
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5
You should have about one and one-quarter cups of pecan flour and one cup of hazelnut flour.
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6
Beat the egg yolks with the brown sugar until light-colored and thick.
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7
Fold in the nut flours, baking powder and salt.
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8
Add the vanilla.
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9
Whip the egg whites until stiff and fold them into the nut mixture.
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10
Spoon into the prepared pan.
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11
Bake for about 20 minutes or until lightly browned.
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12
Set aside to cool.
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13
In a mixing bowl, beat the cream with a whisk or an electric beater until thick.
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14
Add the cocoa and continue beating until the mixture forms stiff peaks.
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15
Fold in the superfine sugar and Grand Marnier.
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16
Place a damp towel over the cake, covering the whole surface.
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17
Carefully invert the cake onto the towel and remove the pan and the wax paper.
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18
Spread the chocolate-Grand Marnier filling evenly over the surface.
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19
Very carefully and gently, roll the cake up like a jelly roll, starting at the long side.
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20
Use the towel to help in the rolling, and roll directly onto a serving platter.
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21
Decorate with the confectioners' sugar and shaved chocolate.
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22
Refrigerate until ready to serve.
