INGREDIENTS:
Chocolate sponge cake :
– 3 eggs
– ½ cup of sugar
– ½ cup of flour
– 2 tbsp cocoa
– ¼ cup crushed and toasted hazelnuts
– Buttercream with nutella and dulce de leche:
– 165 g of butter
– 125ml Nutella
– 185g milk jam (dulce de leche)
syrup:
– 100g of water
– 50 g of sugar
– ½ tsp vanilla extract
For garnish :
– Ferrero Rocher
– crushed and toasted hazelnuts
– 100g milk chocolate
INSTRUCTIONS
Prepare the chocolate sponge cake:
Preheat the oven to 180 C (350 F).
In a bowl, beat the sugar and eggs at high speed for about 12 minutes or until the preparation doubles in volume.
Mix cocoa and flour together. Sieve the preparation.
Incorporate in 3 times and delicately the flour and cocoa mixture.
Then add the toasted and crushed hazelnuts.
Carefully pour the sponge cake onto a baking sheet lined with parchment paper.
Bake for about 12 minutes, test with your finger by pressing on the surface of the sponge cake, it should rise immediately.
Invert the sponge cake onto a clean tea towel and roll up immediately. Let cool.
Prepare the Nutella Buttercream:
Place the soft butter (room temperature) as well as the milk jam (dulce de leche) and the nutella spread.
Beat on medium speed until the preparation becomes clear and is smooth and homogeneous. Scrape the walls from time to time.
Prepare the syrup:
Bring the water and sugar to a boil for 3 minutes. Remove from the heat and add the vanilla extract.
Unroll the cake and soak the surface with syrup.
spread the buttercream all over the surface.
Sprinkle with crushed hazelnuts and place a few Ferrero Rochers if desired on the bottom edge of the roll.
Gently roll the sponge cake. Film and chill for 1 hour.
Completely cover the roll with Nutella buttercream. Sprinkle with crushed hazelnuts.
Decorate with Ferrero Rocher chocolate.
Melt the chocolate in a bain-marie. Let cool and then pour into a small ziploc bag, cut the edge and decorate the roll in the shape of a zigzag.
Refrigerate until ready to serve
Prep time: 10 mins
Cooking time: 12 mins
Total time: 22 mins
