Swiss Nutella Roll | Pastry recipes

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  • You’ll be hard pressed to find little helpers that aren’t a Nutella fan, making it Swiss Nutella Roll the perfect treat for young and old guests. Chopped hazelnuts give a delicious crunch, while Ferrero Roche adds the perfect finishing touch.

    Even if it’s your first time making a chocolate Swiss Roll, this cake couldn’t be easier to bake with just an hour of preparation. You can easily cover any incident with lots of delicious chocolate frosting. Serve it with lightly whipped cream for a gourmet dessert.

    Ingredients

    • 6 large eggs (separated)

    • 150g caster sugar

    • 50g cocoa powder

    • 1 teaspoon of vanilla extract

    • 175g butter

    • 175g icing sugar

    • 150g dark chocolate

    • 500g of nutella

    • 200g chopped hazelnuts

    • 1 small box of Ferrero Rocher chocolates for decoration

    Method

    • Preheat the oven to 180 ° C / thermostat 4/350 ° F. Line a loaf pan or shallow pan with parchment paper.

    • Whisk the egg whites with a little cane sugar until the mixture holds its peaks.

    • In a separate bowl, whisk the egg yolks, vanilla and remaining sugar until fluffy and thick.

    • Sift the coconut and pour it into the egg yolk mixture and mix. Add a few small spoonfuls of the egg white mixture and mix well to make your dough a little softer.

    • Gently fold in the remaining egg white, being careful not to force the air out of the mixture.

    • Spread evenly with a spatula over the prepared pan and bake for 20 minutes, until just cooked through. Cooking the mixture until dry will cause it to crack when you roll it.

    • Let cool a little before placing it on another sheet of baking paper and unmolding it. Carefully remove the paper it was baked on. Cover and let cool.

    • While the sponge cake is cooling, gently melt the dark chocolate in the microwave in bursts of 20 seconds until smooth. Whisk the butter with the icing sugar until softened and slowly add the melted chocolate to make a smooth frosting.

    • Uncover the sponge cake and spread it in a thick layer of Nutella and crushed hazelnuts, keeping a few for decoration. Using the baking paper, gently roll everything to create a roll shape.

    • Cut a small section at an angle from one end and lay out next to the main log to look like a branch. Using a spatula heated in lukewarm water, smooth the chocolate icing. Create a log pattern by tracing wavy lines with a skewer across the surface.

    • To make Ferrero Rocher mushrooms, just sprinkle the chocolates with lollipop sticks and push them into the log. Sprinkle with the remaining hazelnuts.

    The best advice for making this Swiss Nutella roll …

    You can prepare this log well in advance and freeze it for up to two weeks before you need it. Simply let thaw at room temperature and decorate with chocolates just before serving.

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