Ferrero Rocher Cake Roll on a long rectangular plate
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Ferrero Rocher Cake Roll

Course Cake, Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 Servings
Calories 802kcal

Ingredients

Instructions

Ferrero Rocher Cake

  • Preheat over to 350F. Prepare all ingredients for the cake roll.
    4 bowls on the table one with crushed hazelnuts, one with sugar, one with flour and the last one with eggs, also a jar of Hershey's cocoa
  • Whisk eggs together with sugar until it doubles in volume.
    Whisked eggs and sugar in a bowl
  • In a separate bowl, sift flour and cacao to combine them together.
    Sifted flour and cocoa being mixed together with a whisk
  • By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
    Flour mixture being hand mixed in with a spatula into the eggs and sugar mixture
  • Stir in 3/4 cups of crushed hazelnuts. Spread the dough into the lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
    Batter spread on a baking pan
  • Remove the cake from the oven, place it on a kitchen towel. Roll up the shorter side, making it into a long roll. Let roll cool to a room temperature.
    Batter in a long thin rectangle taken out of the baking pan

Ferrero Rocher Cake Cream

  • For the cream; Place butter, dulce de leche and nutella together and whisk until everything is well combined.
    Dulce de leche, butter and nutella all placed into one mixing bowl
  • Combine whipping cream together with condensed milk. Unroll the cake and spread the cream mixture over the cake. Let the mixture soak for a few minutes while you work on the cream.
    Condensed milk in the spray bottle being drizzled on the cake as it is being unrolled
  • Spread 3/4 of the cream on to the inside of the roll. At one of the edges places Ferrero chocolates side by side.
    Cream spread on the inside of the roll and the ferrero candy layer out in a row on one side of the cake
  • Spread 3/4 of a cup of crushed hazelnuts over the cream. Roll the cake tightly together. Spread the remaining cream and hazelnuts over the top of the cake.
    Hazelnuts pieces spread on top of the cream on the roll
  • Melt chocolate in a microwave, be sure to stir it every 10 seconds. Place it in a ziplock bag, cutting an edge of the corner, drizzle the roll with the chocolate. While the Ferrero candies are still wrapped, cut them in halves and decorate the top.
    Ferrero Rocher Cake Roll on a long rectangular plate
  • Let the cake be refrigerated overnight. Depending on your preference, you can serve it while it is very cold or after letting it sit in a room temperature for 10-15 minutes.
    Ferrero Rocher Cake Roll side view

Nutrition

Calories: 802kcal | Carbohydrates: 61g | Protein: 11g | Fat: 60g | Saturated Fat: 33g | Cholesterol: 176mg | Sodium: 71mg | Potassium: 388mg | Fiber: 5g | Sugar: 44g | Vitamin A: 1190IU | Vitamin C: 1.6mg | Calcium: 125mg | Iron: 3.7mg