Unless you have nut allergy, you cannot possibly say no to a Ferrero Rocher. This decadent chocolate candy with its ‘creamy filling, crunchy wafer and delicious hazelnut centre’ makes a great gift for any chocolate lover. The idea of creating a Ferrero Rocher-themed cake came to me when I found myself with a bag of hazelnuts plus a few Ferreros, both dangerously close to their expiry date.
This is one bad habit of mine. I buy ingredients on whim, stash them in my cupboard, forget about them for a while, and then wonder what to make out of them when I come across them again. Next to pecan nuts, hazelnuts are my favourite kind of nut. The only moment when I’m not so much in love with them is when I have to get the skins of. The wonderful aroma released by freshly toasted hazelnuts fortunately makes up for the pain that goes into the skinning process. Well, they say that great pleasure comes only after great suffering!
FERRERO ROCHER CAKE
Ingredients:
For the Cake Batter
125 g butter, room temperature
100 g hazelnuts, skinned and toasted
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp table salt
2/3 cup caster sugar
3 eggs, separated
1/4 cup yogurt
For the Chocolate Ganache
1/2 cup heavy cream
100 g dark chocolate, chopped
6-8 Ferrero Rochers
Method:
- Preheat oven to 350 oF. Grease and flour a 7-inch round baking pan or line base and sides with parchment paper.
- Beat butter and sugar together in a large bowl until pale. Add egg yolks and yogurt, beat until well blended.
- Carefully fold flour, baking powder, salt and lightly toasted hazelnuts into the butter mixture until just combined.
- Whisk egg whites till they form stiff peaks in a separate bowl. Add a little to the hazelnut mixture to lighten it.
- Fold in the remaining whipped egg white into the mixture with a metal spoon using careful swift strokes.
- Pour batter into prepared pan and level surface with a palette knife. Bake for 45 mins until a skewer comes out clean.
- Cool in pan for at least 15 minutes before turning out on a wire rack to cool completely to room temperature.
- For the chocolate ganache, bring the cream to a boil in a heavy based saucepan. Remove from heat.
- Stir in chopped chocolate until melted and bring the ganache to room temperature before pouring over the cake.
- Leave to set for about 1/2 hour, then decorate with ferrero rochers and a dusting of cocoa powder. Serves 6.
14 comments
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October 12, 2012 at 2:25 pm
Gregory
Yum! I was just talking about Ferrero Rocher with a friend yesterday! You just intensified my craving for chocolate! 😛
October 12, 2012 at 9:31 pm
prerrnamirchi
haha i’m sure this one’s gonna satisfy ur wildest chocolate craving gregory!
December 2, 2012 at 5:15 pm
Yukta
is heavy cream the same as chocolate cream?
December 2, 2012 at 5:15 pm
Yukta
I meant whipping cream, sorry!
December 2, 2012 at 5:38 pm
prerrnamirchi
hi yes u can substitute whipping cream for heavy cream in this recipe 🙂
December 3, 2012 at 5:46 am
Yukta
thankyou, if I can substitute, then this they are not the same? what is the brand for heavy cream? thankyou 😀
December 3, 2012 at 6:21 am
prerrnamirchi
the difference between heavy cream and whipping cream is in their fat content. I do not know where u can get heavy cream here so I usually replace it with equal amount of whiping cream. works fine for me, do let me know if u ever come across heavy cream. would like to see if it make any difference. thnx!
December 4, 2012 at 8:27 pm
Yukta
I will, yeah I read tat somewhere, heavy cream usually contains like 36% of fat, while whipping has just 30%, been looking for it, havent yet seen it.. keep you informed if I do see it 😉 Thankyou 😀
January 25, 2013 at 5:34 pm
husna
can u plz tell me how many grams is equivalent to 1 cup of flour thnks
January 26, 2013 at 4:46 pm
prerrnamirchi
hello husna, 1 cup all purpose flour is roughly equivalent to 125g, that the conversion ratio I use.
January 27, 2013 at 8:35 am
Shane
Hi P,
I am looking for a bday cake recipe for my little boy’s 1st bday..Could u suggest smthing that’s nt too difficult n can b nicely decorated?
Thx! X
January 27, 2013 at 11:15 am
prerrnamirchi
Hi Shane, I’m baking a small chocolate cake right now which I plan to publish next week for the blog’s anniversary. When’s ur little one’s bday? If it’s before my post I can email u the recipe. Do you have any preference in terms of flavour and consistency? This would definitely help in narrowing our choices. Do let me know. Cheers!
January 31, 2016 at 10:14 am
Nabila
Tried this today for a little celebration (graduation from medical school 😉 ) and it came out wonderfully! Thanks for sharing this awesome recipe!
January 31, 2016 at 11:37 am
prerrnamirchi
thanks Nabila! n congrats on graduating from med school 🙂