If you like Ferrero Rocher as much as I do, you’re going to seriously love this cake…
Ingredients :
- 5 large eggs
- 6 tablespoons of sugar
- 2 cups of ground hazelnuts
- 2 tablespoons of flour
- 2 tablespoons of cocoa powder
- 2 teaspoons of baking powder
- 10 Ferrero rocher candies
- 1/2 cups of hazelnuts
Ingredients for the cream :
- 200 grams of butter
- 1 1/2 cups of chopped chocolate
- 7 tablespoons of Nutella
- 1 cup of crushed wafers
Preparation :
Whip eggs on high speed, until frothy. Slowly add the sugar and continue whipping until tripled in volume, about 5 minutes. Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using the spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and lose the fluffiness. Butter all sides of the medium baking pan pour batter into the dish. Bake at 180°C for about 40 minutes.
Preparation for cream :
Dissolve chocolate, either in the water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
Slice the cake into two or three layers. Break wafers into small pieces.
Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake, and hazelnuts. Place Ferrero rocher candies on the edge of the cake all around.
Just before serving the cake, remove from refrigerator to soften the cream a little.
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How about a recipe with the coconut ones?
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