This is a cake that is definite crowd-pleaser as virtually everyone loves Ferrero Rocher chocolates!
I was extremely excited to find this recipe as it is perfect to serve when guests are coming round. Ferrero Rocher also has to be one of my favourite chocolates of all time and this recipe truly embodies their essence.
The cake itself is quite unusual, only containing two tablespoons of flour with the remainder being ground hazelnuts, meaning that the cake stays deliciously moist and has an excellent hazelnut flavour. The cake is also egg-based, obtaining most of its rise from the air in the eggs so you have to be dilligent in making sure that you beat in enough air but also not to lose it when you fold the hazelnuts in- something quite challenging but as long as you are careful and don’t fold in too vigorously it should be fine.
To decorate this cake I used a Nutella cream, Ferrero Rocher chocolates and crushed hazelnuts. For the final touch I also used some edible glitter spray on the chocolates to add a touch of festivity. This recipe serves ten people easily and as it is quite a rich cake, small slices go a long way!
- 5 large Eggs
- 6 tablespoons Sugar
- 1 3/4 cups Ground Hazelnuts
- 2 tablespoons Flour
- 2 tablespoons Cocoa Powder
- 2 teaspoons Baking Powder
- 200 grams Unsalted Butter; room temperature; cream
- 1 1/2 cups Chocolate Chips; cream
- 7 tablespoons Nutella; cream
- 1 cup Crushed Wafers; cream
- 10 Ferrero Rocher Chocolates (more or less depending on how you want to decorate it)
- 1/2 cups Hazelnuts; chopped, for decorating the cake
For the cake:
1. Whisk eggs with sugar until they are three times in volume, light and fluffy.
2. Sift flour, cocoa and baking powder. Mix in with the ground hazelnuts.
3. Using a spatula, fold in the dry ingredients a third at a time, try to be very gentle with the cake mix so you don’t over mix it and loose the air in the mixture. Pour the mixture into 2 x 20cm (8in) greased and lined sandwich tins. Then bake at 180C (350F) for around 30 minutes.
For the cream:
Melt the chocolate, either in bowl over boiling water bath or microwave. Let the chocolate cool to room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
Break wafers into small pieces (place them in a freezer bag and bash them lightly with a rolling pin) Spread cream over each layer evenly, sprinkling the wafers over the cream. Decorate outside of the cake, using the left over cream, chocolates and hazelnuts to your own personal taste, see the pictures above for some inspiration.