Nutella roll cake

Preparation time : 10 mins
Cooking time : 12 mins
Total time : 22 mins

Ingredients

Chocolate génoise :

• 3 eggs
• ½ cup sugar
• ½ cup flour
• 2 tablespoons cocoa powder
• ¼ cup crushed and toasted hazelnuts
• Nutella and dulce de leche buttercream:
• 165 g butter
• 125 ml nutella
• 185 g milk jam (dulce de leche)
  syrup :
• 100 g water
• 50 g sugar
• ½ tsp vanilla extract
  For the topping:
• Ferrero Rocher
• crushed and roasted hazelnuts
• 100 g milk chocolate

Instructions

Prepare the chocolate sponge cake:

Preheat oven to 180 C (350 F).

Beat the sugar and eggs in a bowl at high speed for about 12 minutes, or until the mixture doubles in volume.

Mix together cocoa and flour. Sift the mixture.

Gently fold in the flour and cocoa mixture in 3 stages.

Fold in the toasted, crushed hazelnuts.
Carefully pour the sponge onto a baking tray lined with parchment paper.

Bake for approx. 12 minutes, testing with your finger, pressing down on the surface of the sponge to make sure it rises immediately.

Turn out onto a clean tea towel and roll up immediately. Leave to cool.

Prepare the Nutella buttercream:
Place the soft butter (room temperature) together with the milk jam (dulce de leche) and nutella spread.

Beat at medium speed until the mixture runs clear and smooth. Scrape down sides from time to time.

Prepare syrup:
Bring the water and sugar to the boil for 3 minutes. Remove from heat and add vanilla extract.

Unroll the cake and soak the surface with syrup.

Spread buttercream over the entire surface.

Sprinkle with crushed hazelnuts and place a few ferrero rochers if desired on the bottom edge of the roll.

Gently roll up the sponge cake. Cover with film and chill for 1 hour.

Completely cover the roll with nutella buttercream. Sprinkle with crushed hazelnuts.

Decorate with Ferrero Rocher chocolate.

Melt the chocolate in a bain-marie. Leave to cool, then pour into a small ziploc bag, cut off the edge and decorate the roll in the shape of a zigzag.

Chill until ready to serve.

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