Ferrero Rocher Cake Perfection
Indulge in the decadence of a Ferrero Rocher cake that truly melts in your mouth! This simple yet incredibly tasty treat is a celebration of creamy layers, hazelnuts, and chocolate.
Biscuit Base (20cm Mould):
– 3 Eggs
– Pinch of Salt
– 80g Sugar
– 80g Flour
– 1 tsp Baking Powder
– 20g Cocoa
– 30g Vegetable Oil
– 50g Milk
Cream Filling:
– 400g Cream Cheese
– 200g Whipping Cream (33% fat)
– 200g Nutella
– 100g Hazelnuts, chopped
Chocolate Hazelnut Glaze:
– 100g Chocolate
– 80g Cream
– 40g Hazelnuts, chopped
Instructions:
For the Biscuit Base:
1. Preheat the oven to 180°C (350°F). Grease and line a 20cm cake mould.
2. In a bowl, beat eggs with sugar and a pinch of salt until fluffy.
3. Sift in flour, baking powder, and cocoa. Gently fold into the egg mixture.
4. Add vegetable oil and milk, mix until smooth.
5. Pour the batter into the mould and bake for about 25-30 minutes or until a toothpick comes out clean.
6. Allow the biscuit to cool completely before assembling.
For the Cream Filling:
1. In a bowl, combine cream cheese, whipping cream, Nutella, and chopped hazelnuts. Beat until smooth and creamy.
Assembling the Cake:
1. Cut the cooled biscuit into two layers horizontally.
2. Spread a layer of the cream filling on the bottom layer and place the second layer on top.
3. Coat the entire cake with the remaining cream.
For the Chocolate Hazelnut Glaze:
1. Melt chocolate with cream in a heatproof bowl over simmering water, stirring until smooth.
2. Let the glaze cool slightly before pouring it over the cake.
3. Sprinkle chopped hazelnuts on top for the finishing touch.
Chill the Cake:
1. Refrigerate the cake for at least 3-4 hours or overnight for the flavors to meld.
Serve and Enjoy:
Slice and savor the Ferrero Rocher Cake, reveling in its heavenly layers of flavor!