Bûche Ferrero Rocher by Charles & Ava – A Festive Chocolate Hazelnut Delight

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This elegant holiday bûche (Yule log) is a luxurious showstopper made with light chocolate sponge, silky chocolate-hazelnut ganache, crispy praline crunch, and topped with iconic Ferrero Rocher. Perfect for Christmas or any celebration, this dessert is a dreamy blend of textures and indulgent flavors.

✨ Why You’ll Love This Bûche

  • Light and airy chocolate sponge that rolls beautifully

  • Velvety ganache made with dark chocolate and hazelnut spread

  • Crispy praline crunch adds texture and contrast

  • Stunning decoration with Ferrero Rocher, hazelnuts, and chocolate shavings

  • A guaranteed crowd-pleaser with luxurious holiday flair

📝 Ingredients

For the Chocolate Sponge Cake:

  • 4 large eggs

  • 100 g sugar

  • 80 g all-purpose flour

  • 20 g unsweetened cocoa powder

  • 1 pinch of salt

For the Chocolate-Hazelnut Ganache:

  • 200 g dark chocolate (60–70% cocoa)

  • 100 g hazelnut spread (like Nutella)

  • 200 ml heavy cream

For the Praline Crunch:

  • 100 g crumbled lace crepes (such as Gavottes)

  • 150 g hazelnut praline

For Decoration:

  • 5–6 Ferrero Rocher chocolates

  • Crushed hazelnuts

  • Chocolate shavings or curls

👩‍🍳 Instructions

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. Make the Chocolate Sponge

In a mixing bowl, whisk the eggs and sugar until pale and fluffy (about 5 minutes with an electric mixer).
Sift in the flour, cocoa powder, and salt. Gently fold until smooth and airy.

3. Bake the Sponge

Spread the batter evenly onto the prepared pan.
Bake for 10–12 minutes, or until the sponge springs back when touched.
Let it cool slightly on a wire rack, then gently roll it in a clean towel while still warm to help shape it. Let cool completely.

4. Prepare the Ganache

In a small saucepan, heat the cream until just simmering.
Remove from heat, add the dark chocolate and hazelnut spread, and stir until smooth and glossy. Let cool to room temperature to thicken.

5. Make the Praline Crunch

Mix the crumbled lace crepes and hazelnut praline in a bowl until well combined.

6. Assemble the Bûche

Carefully unroll the cooled sponge.
Spread a generous layer of ganache, then sprinkle with the praline crunch.
Roll the cake back up tightly, starting from one short end.

7. Frost the Bûche

Spread the remaining ganache over the outside of the cake, smoothing with a spatula or swirling with a fork for texture.

8. Decorate

Top with Ferrero Rocher, crushed hazelnuts, and chocolate shavings. For extra flair, dust with powdered sugar or edible gold flakes.

9. Chill and Serve

Refrigerate for at least 2 hours (or overnight). Slice and serve chilled.

🎁 Pro Tips

  • Roll the cake while warm to prevent cracking later.

  • Let the ganache cool to spreadable consistency before using.

  • Want more crunch? Add chopped hazelnuts inside the roll.

  • Use a serrated knife to slice cleanly.

🍽️ Serving & Storage

  • Serving: Best served chilled but can be left at room temperature for 10–15 minutes before slicing.

  • Storage: Refrigerate in an airtight container for up to 4 days.

🧾 Nutritional Info (Per Slice – Approximate)

  • Calories: 350 kcal

  • Fat: 24g

  • Carbs: 28g

  • Protein: 5g

  • Servings: 10

🎄 Make It Even More Festive

  • Add a splash of hazelnut liqueur to the ganache for grown-up flair

  • Pipe ganache “bark” texture with a star tip

  • Use gold leaf, sugared cranberries, or tiny rosemary “trees” for magical decoration

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