Ferrero Rocher Cake Roll
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 10 Servings
Ferrero Rocher Cake
Preheat over to 350F. Prepare all ingredients for the cake roll.
Whisk eggs together with sugar until it doubles in volume.
In a separate bowl, sift flour and cacao to combine them together.
By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
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.
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.
Ferrero Rocher Cake Cream
For the cream; Place butter, dulce de leche and nutella together and whisk until everything is well combined.
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.
Spread 3/4 of the cream on to the inside of the roll. At one of the edges places Ferrero chocolates side by side.
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.
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.
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.
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