Ferrero Rocher Cake

Name: Ferrero Rocher Cake - Melania D.
Ingredients: For the base: 5 eggs; 2 tablespoons flour; 2 tablespoons cocoa; 2 teaspoons baking powder; 6 tablespoons brown sugar; a pinch of salt. For the syrup: 90 grams brown sugar; 100 ml water; 30 ml strong coffee; 2 teaspoons rum essence. For the cream: 250 grams of butter at room temperature; 250 grams of chocolate with hazelnuts; 100 grams of roasted; crushed hazelnuts; 4 tablespoons Nutella; 90 grams of hazelnut rolls; a pinch of salt. For decoration: 100 grams of roasted; crushed hazelnuts; 8 Ferrero Rocher chocolate candies.

Dessert - Ferrero Rocher Cake by Melania D. - Recipia

I made this cake for my birthday, with guests who appreciate desserts with plenty of chocolate and hazelnuts. I needed a substantial cake, but not too complicated, and this one worked well for the festive table. It’s not a fussy cake, but it does require a bit of organization. Quick Info Total time: about 2 hours (includes cooling and assembling) Preparation time: 30 minutes Baking time: 20 minutes Servings: 10-12 slices Difficulty: medium Occasion: festive cake, birthdays, family or friends gatherings Ingredients For the base: 5 eggs 6 tablespoons brown sugar 2 tablespoons flour 2 tablespoons cocoa 2 teaspoons baking powder A pinch of salt For the syrup: 90 g brown sugar 100 ml water 30 ml strong coffee 2 teaspoons rum essence For the cream: 250 g butter, at room temperature 250 g chocolate with hazelnuts 100 g hazelnuts, roasted and crushed 4 tablespoons Nutella 90 g hazelnut rolls (the crunchy ones, like filled cookies) A pinch of salt For decoration: 100 g hazelnuts, roasted and crushed 8 Ferrero Rocher chocolate candies Preparation method 1. The base 1.1. Preheat the oven to 180°C and prepare a round springform pan, 23 cm in diameter. Place parchment paper at the bottom. 1.2. Crack the eggs into a large bowl, add the brown sugar and beat with a mixer until you get a lighter mixture. 1.3. Mix the flour with the baking powder, cocoa, and a pinch of salt. 1.4. Fold the dry ingredients into the beaten eggs, mixing just enough to have a smooth batter without lumps. 1.5. Pour the mixture into the prepared pan and level it gently. 1.6. Bake for about 20 minutes. Check the base with a toothpick – it should come out clean. 1.7. Let the base cool in the pan for about 5 minutes, then remove it to a rack and let it cool completely. 2. The cream 2.1. Break the hazelnut chocolate into pieces and melt it in a bain-marie, with a small piece of butter (from the 250 g – just enough to help melt it). 2.2. In a large bowl, mix the remaining soft butter with Nutella using a mixer. 2.3. When the chocolate is completely melted, gradually incorporate it into the butter and Nutella mixture. Add a pinch of salt. 2.4. Add the roasted and crushed hazelnuts and broken hazelnut rolls (don’t crush them too finely). 2.5. Mix everything and let the cream cool for about 15 minutes. It will gain more consistency but won’t harden completely. 3. The syrup 3.1. Place the brown sugar, water, and coffee in a small pot. 3.2. Simmer on low heat until the sugar is completely dissolved. 3.3. Turn off the heat and add the rum essence. Let it cool. 4. Assembling 4.1. Cut the completely cooled base horizontally to obtain two equal discs. 4.2. Place the first disc on the cake platter. 4.3. Soak with half of the syrup, using a brush or a spoon. 4.4. Spread a third of the cream over the base, without pressing too hard. 4.5. Place the second disc on top, soak with the remaining syrup. 4.6. Use the rest of the cream to cover the top and sides of the cake. The layer doesn’t have to be perfectly smooth. 4.7. Decorate with the roasted and crushed hazelnuts and Ferrero Rocher candies. Arrange them as you prefer, no need for a fixed pattern. 4.8. Refrigerate the cake for at least a few hours, ideally overnight. 5. Serving The cake should be taken out of the fridge at least 30 minutes before cutting, to soften the cream and make it easy to slice. Why I make this recipe often It’s a cake I prepare whenever I want something substantial with an intense flavor of chocolate and hazelnuts. You can make it a day in advance, and the next day it slices perfectly, and the cream has a nice texture. It doesn’t dry out and doesn’t become cloying. It’s practical when you need a festive-looking cake but don’t want to spend too much time in the kitchen. Tips and variations Tips 1. Always let the base cool completely before cutting it, otherwise, it will crumble. 2. Don’t put the cream on a warm base. 3. Don’t crush the rolls too finely; larger pieces give texture. 4. For decoration, place the Ferrero Rocher candies just before serving if you want them to remain crunchy. Substitutions 1. You can use any other type of chocolate with hazelnuts; it doesn’t have to be a specific brand. 2. If you don’t have hazelnut rolls, you can use plain wafers. 3. The butter should be 80-82% fat, not margarine. 4. Nutella can be replaced with any hazelnut spread, but the texture and taste will differ. Variations 1. For a stronger coffee flavor, increase the amount of coffee in the syrup. 2. If you want a taller base, double the quantities and bake in a larger pan. 3. You can add a few drops of vanilla essence to the base for a finer taste. Serving ideas 1. Serve it at room temperature, not cold. 2. It pairs well with an espresso or a simple coffee. 3. It’s suitable for any festive meal where you want a rich dessert. Frequently asked questions 1. Can I use a different type of pan if I don’t have a springform one? Yes, but it will be harder to remove the cake. Parchment paper helps a lot regardless of the pan. 2. What do I do if I don’t have Nutella? You can use another hazelnut spread, but the taste will be slightly different. You can add 1 tablespoon of powdered sugar if it’s less sweet. 3. How much syrup can I soak the base with? The base shouldn’t be soaked; just lightly moist. If you add too much syrup, the cake will become soft and hard to cut. 4. Can I make it two days in advance? Yes, it keeps well in the fridge for two days; it’s even tastier after sitting for a day. Nutritional values Approximately, one slice out of 12 has about: Calories: 500-550 kcal Protein: 7-8 g Fat: 35-38 g Carbohydrates: 40-45 g These are approximate calculations, given the rich ingredients of butter, chocolate, hazelnuts, and sugar. Storage and reheating The cake is stored in the fridge, covered, for up to 3 days. Freezing is not recommended, as the cream's texture changes. Take it out of the fridge at least 30 minutes before serving. It should not be reheated in the oven or microwave; serve it at room temperature.

Ferrero Rocher Cake

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