Nutella fans! With rich nutella taste boosted with extra hazelnuts and chocolate, this no-bake creamy nutella ferrero rocher roll is a scene-stealer at any party!
Ingredients
- 300 g Nutella
- 400 g Roasted Hazelnuts
- 200 g Unsweetened Cocoa
- 200 g Granulated Cane Sugar
- 100 g Powdered Sugar
- 100 g Salted Butter
- 4 Egg Whites
- 70 g Vanilla Sugar
- No Bake Crust
- 200 g Unsweetened Cocoa
- 400 g Roasted Hazelnuts
- 200 g Granulated Cane Sugar
- 4 Egg Whites
- 40 g Vanilla Sugar
- Filling
- 300 g Nutella
- 100 g Salted Butter (at room temperature, sliced)
- 100 g Powdered Sugar
- 30 g Vanilla Sugar
- Make No-bake Crust
- Fine grind 300 g roasted hazelnuts.
- Coarse grind 100 g roasted hazelnuts.
- In a large mixing bowl combine all cake crust ingredients (unsweetened cocoa, ground roasted hazelnuts, granulated cane sugar, egg whites, and vanilla sugar).
I do not recommend adding rum extract in cake crust because rum aroma overpowers the taste of nutella.
- Using a hand mixer, mix until all ingredients are well combined.
Mixture may look granulated but it is easy to model under hand pressure.
- Make Filling
- In a large mixing bowl combine all ingredients for filling (nutella, salted butter, powdered sugar, and vanilla sugar).
I do not recommend adding rum extract in nutella filling because rum aroma overpowers the taste of nutella.
- Using a hand mixer, mix until creamy.
- In a large mixing bowl combine all ingredients for filling (nutella, salted butter, powdered sugar, and vanilla sugar).
- Make the Cake
- Scoop crust mixture out of the mixing bowl onto aluminium foil and shape it into a thick rectangle with hands .
- With rolling pin, roll the dough gradually in each direction to form approximately 1/4" thick, 8" wide rectangle.
- With spatula, spread nutella filling along the longer side of the dough (leaving the 1/3 of the width of the dough not covered with filling).
- Make the tight roll by lifting the corners along the longer side of foil and folding the dough over while applying the pressure over the foil (like in the video). Keep rolling forward until the cake is rolled.
- Move the cake to a clean aluminium foil and wrap it tight.
I had a smaller party, so I split the nutella ferrero rocher roll in two halves and stored one half of the cake in the freezer to use later.
- Put the wrapped cake into refrigirator and let it set for 1 hour.
- Store
- Wrap nutella ferrero rocher roll with plastic wrap over the aluminium foil to protect aroma and freshness.
- Store it in a freezer.
- Serve
- Place cake wrapped in aluminium foil in fridge and let it set for 1 hour before cutting.
If frozen, move it wrapped to the fridge and let it set for 1 hour. Cake will melt just enough to allow for easier cutting without crumbling.
- Remove the aluminium foil from the cake and cut into 1/4 - 1/2 inch thick slices.
- Enjoy!
- Place cake wrapped in aluminium foil in fridge and let it set for 1 hour before cutting.
DONE!
Nutella Ferrero Rocher Roll can be stored in a freezer as well.
