Hazelnut Log Cake (Ferrero Rocher Inspired)
User Reviews
4.8
Hazelnut Log Cake (Ferrero Rocher Inspired)
Description
The Hazelnut Log Cake combines a chocolate sponge cake with hazelnuts folded into the batter, creating a textured and flavorful base. After baking, the cake is rolled warm using parchment and a kitchen towel to form a swiss roll style log. The rich cream filling, made by beating butter with dulce de leche and Nutella, and enhanced by whipped cream and condensed milk, adds smoothness and sweetness that balances the cocoa bitterness. Crushed hazelnuts are folded into this cream for additional texture and flavor.
The cake is finished by unrolling the cooled cake, spreading the creamy filling evenly, then re-rolling it into the log shape. Decorated with Ferrero Rocher chocolates and chocolate chips, it resembles the inspiration confection. This dessert offers a combination of creamy, nutty, and chocolate elements in a visually appealing presentation.
The recipe involves careful mixing to avoid deflating the batter and ensures proper cooling before assembling. Rolling the cake while warm prevents cracking, and thorough mixing of the cream components results in a smooth, spreadable filling.
Ingredients
Cake
- 5 egg
- 3/4 cup sugar
- 1 cup flour
- 4 tbsp cacao powder
- 3/4 cup hazelnut crushed, toasted
Cream
- 1 1/2 cups butter unsalted
- 13 oz dulce de leche
- 1 cup Nutella
- 1 cup hazelnut crushed
- 1/2 cup heavy whipping cream
- 4 tbsp sweetened condensed milk
Decoration
- 20 Ferrero Rocher candies
- 4 oz chocolate chips
Instructions
Baking the Cake
- Preheat the oven to 350°F and gather all the ingredients.
- In the bowl of a stand mixer, whisk the eggs with the sugar until the mixture doubles in volume.
- In a separate bowl, sift the flour and cacao powder.
- In thirds, use a spatula to fold the flour mixture into the egg mixture, being extra careful not to over-mix the dough.
- Stir in 3/4 cups of the crushed hazelnuts. Spread the cake batter onto a baking sheet lined with parchment paper (10in. X 15in. is the ideal size). Bake the cake for 12 minutes.
- Remove the cake from the oven. Lift the cake up by the edges of the parchment paper and place it on top of a kitchen towel. Starting with either shorter end of the cake, roll it up into a log. Allow the cake to cool to room temperature.
Making the Cake Cream
- In the bowl of a stand mixer, beat the butter, dulce de leche, and Nutella together until the ingredients are well-combined. Set the cake cream aside.
- Combine the heavy whipping cream with the sweetened condensed milk. Unroll the cake and spread the sweet cream mixture over the cake and allow it to soak for a few minutes.
- Spread 3/4 of the cake cream on to the inside of the roll. At one of the edges, assemble the Ferrero Rocher candies side by side.
- Spread 3/4 of a cup of the crushed hazelnuts over the cake cream. Roll the cake back up and frost the outside of the cake with the remaining cake cream. Sprinkle the rest of the hazelnuts on top.
- Melt the chocolate in the microwave, stirring it every 10 seconds until silky and fully melted. Place the chocolate in a piping bag and drizzle the cake with it. Slice the wrapped candies in half and decorate the top of the cake with them.
- Let the cake set in the refrigerator overnight. Serve cold or at room temperature and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 800 kcal
% Daily Value*
| Calories | 800kcal | 40% |
| Carbohydrates | 60g | 20% |
| Protein | 11g | 22% |
| Fat | 59g | 91% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 173mg | 58% |
| Sodium | 69mg | 3% |
| Potassium | 388mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 44g | 88% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 125mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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