Buturuga Rocher Ferrero

Rocher Ferrero Log: A Decadent Delight for Special Moments

Total Time: 1 hour 15 minutes
Preparation Time: 20 minutes
Baking Time: 15 minutes
Servings: 10

Who doesn't love a dessert that delights not only the taste buds but also the eyes? The Rocher Ferrero Log is a cake that perfectly combines the fluffy texture of the sponge with the richness of chocolate cream and crunchy hazelnuts, making it an ideal choice for special occasions or simply for indulging yourself. Over time, rolled cakes have become a symbol of skill in the kitchen, often associated with moments of conviviality and joy. Let us be inspired by this delicious recipe and venture into the world of desserts!

Ingredients

For the sponge:
- 5 large eggs
- A pinch of salt
- 150 g sugar
- 125 g flour
- 30 g cocoa
- 100 g roasted and chopped hazelnuts
- 1 teaspoon baking powder

For the cream:
- 100 g softened butter (at room temperature)
- 5 tablespoons Nutella
- 100 g dark chocolate
- 100 ml liquid cream
- 1/2 teaspoon Moroccan almond extract
- 50 g roasted and chopped hazelnuts
- 10-12 Rocher Ferrero candies (for filling)
- 1-2 tablespoons hazelnuts for decoration

Necessary Utensils
- Large mixing bowl
- Electric mixer
- Baking tray (35x42 cm)
- Parchment paper
- Clean towel
- Serving platter

Step-by-Step Instructions

1. Preparing the sponge

Start by preparing the ingredients for the sponge. In a large bowl, crack the 5 eggs and add a pinch of salt. Using the mixer, beat the eggs together with the sugar for 10 minutes. You will notice how the mixture transforms into a creamy, whitish foam that triples in volume. This is the key to a fluffy sponge!

2. Combining the dry ingredients

In another bowl, sift the flour, cocoa, and baking powder. Add the roasted and chopped hazelnuts. Mix the dry ingredients well to ensure there are no lumps.

3. Combining the mixtures

Gently fold the dry ingredients into the egg foam in 2-3 batches. Use a spatula to carefully mix, so you don't deflate the sponge. The movements should be light but firm.

4. Baking

Line the tray with parchment paper. Pour the mixture into the tray and level the surface. Preheat the oven to 180 degrees Celsius and bake the sponge for 15 minutes. It is important not to open the oven in the first 10 minutes to keep the warm air inside.

5. Rolling the sponge

When the sponge is ready, take the tray out of the oven. Moisten a clean towel with water and take the sponge with the parchment paper. Place it on the towel and roll it tightly lengthwise, using the towel to help. This step will help the sponge maintain its shape when you fill it later. Let it cool completely.

6. Preparing the cream

In the meantime, you can prepare the cream. In a saucepan over low heat, melt the dark chocolate together with 50 ml of cream, stirring continuously. Make sure it doesn't boil, just melts and combines. Let it cool.

In a bowl, place the softened butter and mix it with Nutella until it becomes a creamy mixture. Add the melted (but cooled) chocolate and mix well. Finally, incorporate the remaining liquid cream and almond extract, mixing until you obtain a smooth cream.

7. Assembling the log

Carefully unroll the sponge, removing the towel. The parchment paper will remain under the sponge, which will be helpful. Spread the entire surface of the sponge with the Nutella cream, reserving some for decoration.

Place the Rocher Ferrero candies along the inner length of the sponge. Start rolling the sponge as tightly as possible, using the parchment paper to achieve an even shape. Once rolled, place the log on a platter and spread it with the remaining cream.

8. Decorating

Decorate the log with halved Rocher candies and sprinkle the roasted and chopped hazelnuts on top for an elegant and appetizing appearance.

9. Cooling and serving

Chill the log for at least 30 minutes before cutting it. This will help the cream firm up a bit, making it easier to cut uniform portions.

Serving Suggestions

The Rocher Ferrero Log pairs perfectly with a glass of sweet wine or a fragrant tea. You can serve it alongside a scoop of vanilla ice cream or a warm chocolate sauce to add an extra touch of indulgence.

Nutritional Benefits

This cake is an excellent source of energy, thanks to the hazelnuts, which are rich in healthy fats, protein, and antioxidants. Dark chocolate, on the other hand, provides flavonoids, which have beneficial effects on cardiovascular health.

Frequently Asked Questions

1. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that the dessert will be much sweeter.

2. How can I make the log less caloric?
Replace some of the butter with avocado or use a low-sugar Nutella.

3. What other variations can I try?
You can add a layer of fresh fruit between the Nutella cream and the Rocher candies for a delicious contrast.

The Rocher Ferrero Log is more than just a cake; it is a true culinary experience that will impress any guest. Now that you have all the necessary information, all that's left is to get cooking and enjoy every bite! Enjoy your meal!

 Ingredients: For the base: 5 large eggs, a pinch of salt, 150 g sugar, 125 g flour, 30 g cocoa powder, 100 g roasted and crushed hazelnuts, 1 tsp baking powder. For the cream: 100 g soft butter, 5 tbsp Nutella, 100 g dark chocolate, 100 ml liquid cream, 1/2 tsp Moroccan almond essence, 50 g roasted and crushed hazelnuts, 10-12 Ferrero Rocher candies, 1-2 tbsp hazelnuts for decoration.