Hello friends, today I present to you this delicious rocher roll to make during special occasions and impress your friends and family during lunch or dinner. A simple recipe that will surprise you, this delicious soft chocolate sponge roll filled with a rocher cream will drive everyone crazy. Below you will find the recipe..
- Difficulty: Easy
- Cost: Inexpensive
- Cuisine: Italian
Ingredients for the rocher roll
- 3 eggs
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 tbsp sunflower oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch fine salt
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 2 tbsp Nutella®
- 3/4 oz hazelnut wafers
- 1/4 cup powdered sugar
- 1 oz chopped hazelnuts
- 1.5 oz milk chocolate
- 1.5 oz dark chocolate
- 3/8 cup heavy cream
- 1 tbsp sunflower oil
- as needed Ferrero Rocher
Tools
- 2 Bowls
- Electric beaters
- 1 Saucepan
- Cooling racks
- 1 Kitchen towel
- 1 Parchment paper
- 1 Baking tray
Steps to prepare the rocher roll
To create this delicious rocher roll, first prepare the soft roll. In a large bowl, beat the eggs with the sugar and vanilla extract for 15 minutes until they become frothy and pale, slowly add the sunflower oil while continuing to beat. Finally, add the flour and unsweetened cocoa, previously sifted with the baking powder and salt, and mix again with a spatula for a few minutes until you obtain a smooth and homogeneous mixture. Line a 12×16 inch rectangular baking tray with dampened and squeezed parchment paper and pour the mixture, leveling it well with a spatula. Bake in a preheated static oven at 355°F for about 15 minutes. When the base is ready (of course, do the toothpick test), place the hot roll on a clean and dampened kitchen towel. Carefully detach from the parchment paper and roll it up with the help of the towel, enclosing it inside the roll. Close tightly and let cool at room temperature.
In a bowl, pour the mascarpone, powdered sugar, and cream (all well-chilled from the fridge) and whip for a few minutes with the help of electric beaters. Add the Nutella and continue whipping. Finally, add the knife-chopped wafers to the mascarpone cream and mix carefully. Once the filling is ready, place it in the fridge to rest for 1 hour.
Take back the roll, unroll it, and fill it with the mascarpone and wafer cream. Roll it up gently and put it in the fridge to firm up for a couple of hours.
In a saucepan, heat the cream, turn off the heat, add the chopped dark and milk chocolate, and stir until you get a shiny and creamy glaze. Finally, add the oil and chopped hazelnuts and mix. Let cool for about ten minutes or until the glaze reaches 95°F. Take the roll out of the fridge and glaze it on a cooling rack. Then gently transfer it to a serving plate and decorate the surface with currant sprigs and Ferrero Rocher pralines. Place in the fridge for 30 minutes and then serve.
And here it is, the rocher roll. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
The rocher roll can be stored in the fridge for up to 2 days. The mascarpone can be replaced with another fresh spreadable cheese like Philadelphia or robiola.
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