Bûche Ferrero Rocher

Bûche Ferrero Rocher by Charles & Ava 

A decadent and festive Yule log dessert that combines rich chocolate sponge cake with a luscious chocolate-hazelnut ganache, finished with a delightful praline crunch and adorned with Ferrero Rocher for an irresistible treat.

Ingredients:

For the chocolate sponge cake:

• 4 eggs

• 100 g sugar

• 80 g flour

• 20 g unsweetened cocoa powder

• 1 pinch of salt

For the chocolate-hazelnut ganache:

• 200 g dark chocolate

• 100 g hazelnut spread (like Nutella)

• 200 ml heavy cream

For the praline crunch:

• 100 g crumbled lace crepes (e.g., Gavottes)

• 150 g hazelnut praline

For decoration:

• Ferrero Rocher (5 to 6 for decoration)

• Crushed hazelnuts

• Chocolate shavings

Directions:

1. **Preheat the Oven:** Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. **Make the Chocolate Sponge Cake:** In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Sift in the flour, cocoa powder, and salt, folding gently until just combined. Pour the batter onto the prepared baking sheet, spreading it evenly.

3. **Bake the Cake:** Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.

4. **Prepare the Ganache:** In a saucepan, heat the heavy cream until just simmering. Remove from heat and add the dark chocolate and hazelnut spread, stirring until smooth and glossy. Let it cool to thicken slightly.

5. **Make the Praline Crunch:** In a bowl, combine the crumbled lace crepes and hazelnut praline, mixing until well combined.

6. **Assemble the Bûche:** Once the sponge cake has cooled, carefully unroll it and spread a layer of chocolate-hazelnut ganache on top. Sprinkle the praline crunch evenly over the ganache. Roll the cake back up tightly, starting from one end.

7. **Frost the Bûche:** Spread the remaining ganache over the rolled cake to cover it completely.

8. **Decorate:** Garnish with Ferrero Rocher, crushed hazelnuts, and chocolate shavings for a festive touch.

9. **Chill and Serve:** Refrigerate for at least 2 hours before slicing. Serve chilled and enjoy this indulgent dessert!

Nutritional Information:

⏰ Prep Time: 30 minutes | Baking Time: 12 minutes | Total Time: 2.5 hours (including chilling)

🔥 Kcal: Approximately 350 kcal per serving | 🍽️ Servings: 10 servings