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Ferrero Rocher Cake Roll

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Ferrero Rocher Cake Roll consists in a chocolate sponge cake, a creamy chocolate-hazelnut mascarpone filling hiding some whole Ferrero Rochers, and a crispy Rocher chocolate coating on top.
  • Author: Delphine Fortin
  • Prep Time: 1 hour
  • Chilling Time: 2 hours
  • Cook Time: 15 mins
  • Total Time: 3 hours 15 minutes
  • Yield: 10 servings 1x
  • Category: Desserts

Ferrero Rocher Cake Roll consists in a chocolate sponge cake, a creamy chocolate-hazelnut filling, and a crispy Rocher chocolate coating.

Ingredients

Scale

For the chocolate sponge cake:

  • ¾ cup (90g) all-purpose flour, sifted
  • 4 large eggs
  • ⅔ cup (120g) sugar
  • 4 Tablespoons (30g) unsweetened cocoa powder, sifted

For the chocolate-hazelnut filling:

  • 3.5 ounces (100g) Praliné Milk Baking Chocolate, cut into pieces*
  • ¾ cup + 1 Tablespoon (20 cl) heavy whipping cream, very cold
  • 8.8 ounces (250g) mascarpone cheese, very cold

Rocher-chocolate coating:

  • 7 ounces (200g) semi-sweet chocolate**
  • ¾ cup + 1 Tablespoon (20 cl) heavy liquid cream
  • 3.5 ounces (100g) pralin***
  • 2 Tablespoons vegetable oil, neutral in taste (canola, sunflower…)

Instructions

Chocolate sponge cake:

  1. Preheat the oven to 320°F (160°C), and line a large 10×12-inch (25×30 cm) baking sheet with parchment paper. Set aside.
  2. Using a hand mixer or a stand mixer with a whisk attachment, beat eggs and sugar until pale and fluffy, and doubled in size. Sift unsweetened cocoa and flour over the batter and stir carefully with a rubber spatula until just combined.
  3. Pour onto the prepared baking sheet in an even layer, and bake for about 15 minutes, or until the sponge cake is baked through but remains supple.
  4. Roll it out on itself together with the parchment paper, then wrap in a damp towel and place in the refrigerator while you’re making the filling.

For the chocolate-hazelnut filling:

  1. Place the bowl of a stand mixer with the whisk in the freezer for about 10 minutes.
  2. Melt the milk chocolate in the microwave, stirring every 30 seconds, until completely melted. Let cool for about 5 minutes in the freezer.
  3. Remove the stand mixer bowl and the whisk from the freezer, and use them to whisk together the very cold mascarpone cheese and heavy liquid cream, until creamy and doubled in size, about 5 minutes. Add the cold milk chocolate, and stir until combined.

For the coating and assembling the cake roll:

  1. Heat heavy liquid cream in a small saucepan placed over medium heat, and bring to a gentle simmer. Add the chocolate, pralin, vegetable oil, and stir well. Set aside and let cool slightly.
  2. Unroll the chocolate sponge cake, and spread the chocolate-hazelnut mascarpone filling all over, reserving a few spoonfuls for decoration. Add a row of Ferrero Rochers on the border of the shorter side, and roll the sponge cake over itself, very tightly.
  3. Transfer to a cooling rack, and pour the rocher-chocolate coating all over. Carefully transfer to a serving plate.
  4. Add the extra mascarpone filling onto a piping bag, and pipe over the cake roll for decoration, adding a few whole or half Ferrero Rochers as you go.
  5. Place in the refrigerator for minimum 2 hours before serving. Slice, and enjoy!

Notes

* Praliné Milk Baking Chocolate is a pure milk chocolate cocoa butter combined with freshly roasted hazelnuts. You can find it in every grocery store in France, order it online here, or simply replace with a few spoonfuls of hazelnut-chocolate spread.

** I prefer semi-sweet chocolate for this rocher coating, or you can do half dark chocolate – half milk chocolate.

*** You can make your own pralin recipe, by simply toasting whole hazelnuts for 15 minutes in a preheated oven at 350°F (180°C), and then mix them in a food processor until very finely chopped.

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