INGREDIENTS

Sponge Cake:

• 3 eggs
• 100g sugar
• 85g flour
• 15g unsweetened cocoa powder

Cream :

• 150g mascarpone
• 160g whipped cream
• 10/12 crushed Ferrero Rocher
• 100g melted dark chocolate

Syrup :

• 50g sugar
• 50g water
• Enough caps of rum

Insert :

• 8 Ferrero Rocher cut in half

Ustensils :

• Blender or hand mixer
• Log-shaped mold

Baking :

• Sponge Cake: in the oven at 210°C (410°F)
• Syrup: on a regular stove
• Cooling: Bûche, 1 hour in the freezer or 2 hours in the refrigerator

 Bûche Ferrero rocher

INSTRUCTIONS

Sponge Cake:

Preheat your oven to 210°C (410°F).

In a mixing bowl, combine the eggs and sugar and whisk over a double boiler until it reaches 40°C (104°F). Remove from heat and continue beating with a mixer or stand mixer for 5 minutes until cooled. The sponge mixture will triple in volume.

Add the dry ingredients (flour and cocoa) and gently fold with a spatula until you get a homogeneous mixture.

Place the embossed mat with the relief side up in one corner of the flat flexipan, previously placed on a perforated aluminum sheet.

Evenly spread the sponge mixture on top using a small angled spatula and bake for 8-10 minutes.

Allow to cool, then demold by starting with the four corners.

Cream :

Prepare the whipped cream by mixing the mascarpone and heavy cream using a hand mixer or stand mixer.

Crush 12 Ferrero Rocher.

Melt 100g of dark chocolate. Add 3 tablespoons of whipped cream to the melted chocolate to create a smooth ganache.

Add the ganache and crushed Ferrero Rocher to the whipped cream and mix until smooth.

Syrup :

In a saucepan, make the syrup by combining water and sugar and bringing it to a boil. Remove from heat, add the rum (or vanilla, or a bit of fruit juice), and set aside.

Assembly :

Cut the sponge cake following the embossed mat.

Brush the quilted part with syrup and place it in the log-shaped mold.

Add a layer of cream.

Place the remaining halved Ferrero Rocher (inserts) and cover them with a bit of cream.

Add another layer of sponge cake (dimensions: 28cm * 6cm), brush it with syrup as well.

Add the remaining cream.

Top with the final layer of sponge cake (base) and brush it with syrup.

Let it set in the freezer for 1 hour before unmolding. Decorate as desired (angel hair, flowers, etc.).