Ferrero Rocher is a firm favourite at Christmas but if you find yourself with lots of choccy treats after the big day, put them to good use in this easy crowd-pleaser.
- 100 g hazelnuts
- 4 large free-range eggs, separated
- 75 g golden caster sugar, plus extra, for dusting
- 75 g self-raising flour
- 1⁄4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tbsp cocoa powder, for dusting (optional)
- For the filling:
- 300 ml double cream
- 1–2 tbsp icing sugar (optional)
- 1 tbsp Frangelico (optional)
- 15 Fererro Rocher (we used a selection of original, white and dark)
- 8 tbsp chocolate hazelnut spread
- You will also need:
- 25 cm x 32 cm Swiss roll tin, lightly greased and lined with baking paper slightly higher than the edges of the tin
1 Heat the oven to 180C Fan/Gas 6. Toast the nuts in the oven while it warms up. Set the nuts aside to cool, then blitz 75 g in a food processor until finely ground. Finely chop the remaining nuts and set aside.
2 Using an electric mixer, whisk the egg yolks and caster sugar together for 5–6 min until very thick and creamy. Gently sift in the finely ground nuts, flour, nutmeg and vanilla.
3 In a separate bowl, whisk the egg whites to soft peaks. Beat a spoonful of egg white into the cake mixture to loosen, then gently fold in the rest, being careful not to knock out too much air.
4 Pour the mixture into the prepared tin and sprinkle over the reserved chopped hazelnuts. Bake for 10–12 min until the sponge is risen, golden and springy. Turn the hot sponge out onto a sheet of baking paper dusted with caster sugar, then roll up from the long side like a Swiss roll, with the paper. Set aside to cool.
5 For the filling, whip the cream, icing sugar and Frangelico, if using, to soft peaks, then set aside about a third for finishing. Finely chop most of the Ferrero Rocher chocolates, reserving a few to decorate, and fold into the cream.
6 Unroll the sponge and spread the inside with the hazelnut spread, then the cream mixture. Roll up the roulade again. Transfer to a serving board or plate and dollop on the reserved cream. Roughly chop the reserved chocolates and use
to decorate the roulade, then dust with cocoa powder and slice to serve.
Assemble the roulade several hours ahead. Chill until ready to serve. Mix and match the chocolates for what you have on hand