How To Cook Ferrero Rocher Cake - Recipe

Necessary products

For the dough:

• 5 eggs
• 70 grams of flour
• 180 grams of usually white sugar
• 1 teaspoon vanilla sugar
• 25 grams of cocoa powder
• 40 grams of starch
• 1.5 teaspoons baking powder

For syruping:

• 150 milliliters of coffee (brewed or instant)
• 2 tablespoons coffee liqueur

For cream:

• 250 milliliters of high-fat (33-35%) liquid cream
• 3-4 tablespoons Nutella

For the stuffing:

• 100 grams of hazelnuts
• 30 grams of waffle cones, cups or others
• 150 grams of white chocolate
• 3 tablespoons liquid cream with 20% fat

For the glaze:

• 150 grams of dark chocolate
• 100 milliliters of liquid cream (20% fat)

For decoration:

• 6 Ferrero Rocher candies

Method of preparation :

The swamp

Divide the yolks and whites into two bowls (it is important that some of the yolks do not get into the whites, also the bowl must be absolutely dry and clean, because even a drop of water or the slightest contamination can interfere with the breaking process).

Beat the egg whites with a mixer until you get a white fluffy foam. Gradually add half of the white sugar, not stopping the process until the foam hardens (it should not fall out of the pan even when turning it upside down).

Mix the yolks with the remaining sugar, vanilla and beat until thickened and white.

Add the yolks to the egg white foam gradually (2-3 times), meanwhile gently stirring from the bottom up, keeping the soft and fluffy texture.

Sift the flour with the baking powder, starch and cocoa (several times). Pour the dry ingredients into the egg mass, stir from the bottom up. The consistency should be uniform, being very careful not to lose the airiness of the dough.

Transfer to a form with a diameter of 22 centimeters, the bottom of which is previously covered with a sheet of parchment. Bake the chocolate cake for about 30 minutes at an oven temperature of 180 degrees (do not open during baking so that the cake does not fall).

Use a wooden skewer or toothpick to check the readiness of the sponge cake. When you turn off the oven, open it slightly, allow the pan to cool completely and then remove it from the pan.

The stuffing

Roast the hazelnuts in a pan on a sheet of parchment. Be careful not to burn them, about 5-10 minutes at 200 degrees are enough, it is necessary for their shell to darken and crack. Remove from the oven and allow to cool.

Break the waffle cones into small pieces.

When the nuts have cooled, remove the skin and grind them, but not too finely to feel the pieces. Mix them with the waffle pieces.

Break the white chocolate, pour in the cream (for the filling) and heat in a water bath, stirring constantly until the sweetness is completely melted (this should be done over low heat so as not to burn).

Pour this mixture over the combination of hazelnuts and waffle crusts. Stir, spread in a pan on a sheet of parchment and refrigerate to firm the chocolate.

The cream

Whip the pre-chilled cream until it thickens (traces of the mixer should start to remain on the surface).

Add the Nutella and mix until smooth.

The syrup

Boil coffee in a pot or dissolve instantly. Add the liqueur to it and let the liquid cool.

Assembling the cake

Cut the sponge cake horizontally into three to get three separate marshes.

Put one of them in a tray or flat plate and syrup it with coffee.

Spread with cream.

Evenly distribute a layer of hazelnuts and waffle crusts with chocolate.

Place the second tray and repeat: coffee, cream, nuts. Put the third tray on them.

Apply the remaining cream on all sides of the cake, which is stored for 4 hours (or overnight) in the refrigerator.

Glazurata

Break the dark chocolate into pieces, put them in a bowl and pour the hot cream (it should not boil). Stir until a homogeneous thick liquid is obtained. If the cream has cooled and the chocolate is still not completely melted, heat the mixture in a water bath.

Cover the cake with the icing and return to the refrigerator until the latter is firm.

Decorate the dessert with Ferrero Rocher candies and immerse yourself in the amazing chocolate taste.

Enjoy your meal!