Chocolate sponge cake :
½ cup sugar
½ cup of flour
2 tablespoons of cocoa powder
¼ cup of crushed and toasted hazelnuts
Nutella and dulce de leche buttercream:
165 g butter
125 ml nutella
185 g milk jam (dulce de leche)
100 g water
50 g sugar
½ tsp vanilla extract
For the topping:
crushed and roasted hazelnuts
100 g milk chocolate
Prepare the chocolate sponge cake:
start with heat your oven to 180 C (350 F).
In a mixing bowl, beat the sugar and eggs at high speed for about 12 minutes or until the mixture doubles in volume.
Mix together the cocoa and flour. Sift the mixture.
Gently fold in the flour and cocoa mixture in three stages.
Stir in the toasted and crushed hazelnuts.
Carefully pour the sponge cake onto a baking tray covered with baking paper.
Place in the oven for about 12 minutes and test with your finger by pressing on the surface of the sponge cake, which should rise immediately.
Turn the sponge over 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 the nutella spread.
Beat at medium speed until the mixture becomes light and smooth..
Prepare the syrup:
Bring the water and sugar to the boil for 3 minutes.
Remove from the heat then add vanilla extract
remove your the cake and soak the surface with syrup.
Spread the buttercream over the entire surface.
Sprinkle with crushed hazelnuts and place a few ferrero rochers as taste
Gently roll up the sponge cake ,Cover with plastic wrap and let cool for 1 hour.
Cover the roll completely with nutella buttercream. Sprinkle with crushed hazelnuts.
Decorate with Ferrero Rocher chocolate.
Melt the chocolate in a bain-marie. Allow to cool and then pour into a small ziploc bag, cut off the edge and decorate the roll in a zigzag shape.
Place in a cool place until ready to serve.