Chocolate Roll Bites with Hazelnuts

Name: Chocolate Roll Bites with Hazelnuts
Total time: 130 min
Ingredients: 5 eggs; 100 g dark brown sugar; 8 g vanilla sugar; 25 ml sunflower oil; 90 g all-purpose flour; 20 g cocoa powder; 200 g mascarpone; 200 g chocolate spread; 15 g milk chocolate; 15 g hazelnuts

0 Beoordeel

Najat

Photo by Najat

Looking for a chocolate dessert that’s a little different? These chocolate roll bites start with a soft, rolled chocolate sponge cake filled with a creamy mascarpone and chocolate spread mixture. Once chilled and sliced, every piece gets coated in melted chocolate and chopped hazelnuts, so each bite gets its own crisp, nutty coating.

1h 30 min

10 Portions

Easy

Ingredients

Portions

CAKE BATTER

5 eggs, m

100 g dark brown sugar

8 g vanilla sugar, 1 tbsp, or 1/2 tsp vanilla extract

25 ml sunflower oil, 1.5 tbsps

90 g all-purpose flour, 3/4 cup

20 g cocoa powder, 2 tbsps

FILLING

200 g mascarpone, cup

200 g chocolate spread, 4/5 cup

COATING

15 g milk chocolate

15 g hazelnuts

Instructions

Ingrediënten voor Ferrero rolcake gebakjes

Prepare all the ingredients.

Eieren suiker en vanillesuiker luchtig mixen voor chocolade rolcake

Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy.

Zonnebloemolie, Bloem en cacaopoeder zeven boven het cakebeslag voor chocolade rolcake.

Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy.

Chocoladebeslag gelijkmatig verdelen over een met bakpapier beklede bakplaat

Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through.

Warme chocoladecake omkeren op een vochtige theedoek

Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes.

Roomkaas mengen met chocoladepasta in een diepe kom

Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside.

Mascarponevulling over Chocolade Rolcake Verdelen

Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered.

Warme chocoladecake oprollen met een theedoek

Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm.

Melt the milk chocolate using a double boiler.

Gehakte hazelnoten mengen met gesmolten chocolade in een kom

Stir the chopped hazelnuts into the melted chocolate.

Using a sharp knife, cut the cake into equal slices.

Plakjes chocolade rolcake door melkchocolade met hazelnoten halen

Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.

Zelfgemaakte Ferrero rolcake gebakjes met chocoladecoating

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Chocolate Roll Bites with Hazelnuts

1h 30 min · 10 porties · Easy

Ingredients

5 eggs (m)
100 g dark brown sugar
8 g vanilla sugar (1 tbsp, or 1/2 tsp vanilla extract)
25 ml sunflower oil (1.5 tbsps)
90 g all-purpose flour (3/4 cup)
20 g cocoa powder (2 tbsps)
200 g mascarpone (cup)
200 g chocolate spread (4/5 cup)
15 g milk chocolate
15 g hazelnuts

Instructions

Prepare all the ingredients.
Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy.
Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy.
Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through.
Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes.
Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside.
Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered.
Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm.
Melt the milk chocolate using a double boiler.
Stir the chopped hazelnuts into the melted chocolate.
Using a sharp knife, cut the cake into equal slices.
Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.

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Chocolate Roll Bites with Hazelnuts