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Prep Time : 10 mins
Cooking Time : 12 mins
Total Time : 22 mins
Ingredients
Chocolate sponge cake:
- 3 eggs
- ½ cup sugar
- ½ cup of flour
- 2 tablespoons of cocoa powder
- ¼ cup crushed and toasted hazelnuts
- Nutella and dulce de leche buttercream:
- 165 g butter
- 125 ml of nutella
- 185 g milk jam (dulce de leche)
syrup : - 100 g water
- 50 g sugar
- ½ tsp vanilla extract
For the filling: - Ferrero Rocher
- crushed and roasted hazelnuts
- 100 g milk chocolate
Instructions
Prepare the chocolate sponge cake:
Preheat oven to 180 C (350 F).
In a bowl, beat sugar and eggs at high speed for about 12 minutes or until mixture doubles in volume.
Mix together the cocoa and flour. Sift the mixture.
Gently fold in the flour and cocoa mixture in three batches.
Add the roasted and crushed hazelnuts.
Gently pour the sponge cake onto a baking sheet covered with parchment paper.
Bake for about 12 minutes, testing with your finger by pressing on the surface of the sponge cake, which should rise immediately.
Turn the sponge cake onto a clean cloth and roll it up immediately. Leave to cool.
Prepare the Nutella buttercream:
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