Ferrero Rocher Cake Perfection
Ingredients:
Cookie base (20 cm mold):
– 3 eggs
– pinch of salt
– 80 g sugar
– 80 g flour
– 1 teaspoon baking powder
– 20 g cocoa
– 30 g vegetable oil
– 50 g milk
Cream Filling:
– 400 g Cream cheese
– 200 g Whipped cream (33 t)
– 200 g Nutella
– 100 g Hazelnuts, chopped
Chocolate hazelnut icing:
– 100 g Chocolate
– 80 g Cream
– 40 g Hazel nuts Chopped
Ferrero Rocher Cake Perfection
Instructions:
For the cookie base:
1. Preheat the oven to 180°C (350°F). Grease and line a 20cm cake tin.
2. Place the eggs in a bowl, add the sugar and a pinch of salt, and mix until fluffy.
3. Sift the flour, baking powder and cocoa. Carefully fold into egg mixture.
4. Add vegetable oil and milk and stir until smooth.
5. Pour the batter into the tin and bake for about 25-30 minutes, or until a toothpick comes out clean.
6. Allow cookies to cool completely before assembling.
For cream filling:
1. Combine cream cheese, whipped cream, Nutella, and chopped hazelnuts in a bowl. Mix until the mixture is smooth and creamy.
Assembling the cake:
1. Cut the cooled cookies horizontally into two layers.
2. Apply a layer of cream filling on the bottom layer, and put the second layer on top.
3. Spread the remaining cream all over the cake.
For Chocolate Hazelnut Glaze:
1. Melt chocolate and cream in a heatproof bowl over boiling water, stirring until smooth.
2. Allow the icing to cool slightly before pouring it over the cake.
3. To finish, sprinkle chopped hazelnuts on top.
Cool the cake:
1. Place the cake in the refrigerator for at least 3 to 4 hours or overnight to allow the flavors to meld.
Serve and Enjoy: Slice the
Ferrero Rocher Cake and enjoy its heavenly layers of flavor.