Ferrero Rocher Cake
Baking and Desserts • Author's
Description
Ferrero Rocher Cake
Ingredients
- Chicken Egg 5 pieces
- Sugar 7 tablespoons
- Hazelnut 10 oz
- Wheat Flour 2 tablespoons
- Cocoa Powder 2 tablespoons
- Butter 5 oz
- Chocolate 5 oz
- Nutella® 7 tablespoons
- Crushed Vanilla Wafers 5 oz
- Multicolored candy to taste
Step-by-Step Guide
Step 1
Beat the eggs with sugar until the volume increases by 2–3 times.
Step 2
Chop the nuts with a blender. Also chop the wafers, but separately from the nuts.
Step 3
In a separate bowl, mix the flour, cocoa powder, baking powder, and ground nuts.
Step 4
Add the dry mixture to the beaten eggs and mix until homogeneous.
Step 5
Grease a baking pan with butter, pour in the batter, and bake for 40–50 minutes at 345°F. Let it cool slightly in the pan, then remove and place on a wire rack.
Step 6
While the cake cools, prepare the cream. Melt the chocolate in the microwave or in a double boiler, whichever is more convenient. Then let it cool to room temperature. Whip together the cooled chocolate, softened butter, and Nutella. Cut the cooled cake in half and spread part of the cream on the bottom layer.
Step 7
Generously sprinkle the cream with crushed wafers.
Step 8
Spread cream on the bottom side of the top layer and place it on the wafer layer.
Step 9
Use the remaining cream to cover the top and sides of the cake. Sprinkle the sides with wafer crumbs or crushed nuts. Place in the refrigerator for 5–10 minutes to let the cream set slightly. Then, use a dry hot knife to smooth the surface. Cut Ferrero Rocher candies in half and decorate the cake with them. Chill well.
Step 10
Before serving, take the cake out in advance so that the cream softens slightly.
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