Imagine a dessert that combines the rich, velvety smoothness of Nutella, the delicate texture of a perfectly rolled cake, and the irresistible crunch of Ferrero Rocher chocolates. This Ferrero Rocher Cake Roll is not just a dessert—it's a decadent experience that will transport your taste buds to chocolate heaven. Whether you're looking to impress guests or treat yourself to a luxurious sweet escape, this recipe promises to be a show-stopping masterpiece that's surprisingly easier to make than you might think!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 1 cake roll
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- 1 cup sugar
- 1/2 cup Nutella
- 1 cup whipped cream
- 12 Ferrero Rocher chocolates, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk thoroughly to remove any lumps and ensure even distribution of dry ingredients.
- In a large mixing bowl, beat the eggs using an electric mixer on high speed for about 5 minutes until they become light and fluffy. Gradually add sugar while continuing to beat until the mixture becomes pale and forms thick ribbons when the beater is lifted.
- Gently fold the dry ingredient mixture into the egg mixture using a spatula. Use a careful folding technique to maintain the air and volume in the batter, mixing until just combined.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with an offset spatula to create an even layer. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched and a toothpick inserted comes out clean.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately and roll the cake with the towel, starting from the short end. Allow to cool completely for about 30 minutes.
- Once cooled, carefully unroll the cake. Spread a generous layer of Nutella evenly across the surface, leaving a small border around the edges.
- Spread whipped cream over the Nutella layer, then sprinkle chopped Ferrero Rocher chocolates across the cream.
- Carefully re-roll the cake, using the towel to help guide and support the rolling process. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the cake roll with additional cocoa powder or powdered sugar. Slice and serve chilled, garnishing with additional chopped Ferrero Rocher chocolates if desired.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps them reach maximum volume and creates a lighter, more airy cake.
- Gentle Folding Technique: When combining dry and wet ingredients, use a gentle folding motion to preserve the air bubbles. This keeps your cake roll light and fluffy.
- Towel Rolling Trick: The key to a perfect cake roll is rolling it while still warm with a powdered sugar-dusted towel. This prevents cracking and helps set the shape.
- Chill for Best Results: Refrigerating the cake roll for at least an hour helps it set and makes slicing cleaner and more precise.
- Nutella Spreading Tip: Warm the Nutella slightly for easier spreading, but let it cool down a bit so it doesn't melt the whipped cream.
- Garnish with Flair: Save a few Ferrero Rocher chocolates for decorative topping just before serving to add extra visual appeal and crunch.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
