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Ferrero Rocher cake


Ferrero Rocher cake

Do you want a dessert for a big occasion? The Ferrero Rocher cake is the recipe for you with its 3 layers of goodness.

Are you feeling peckish? The Ferrero Rocher cake that we are preparing today has a base of cocoa sponge cake divided into three layers filled with a cream based on cream and mascarpone and decorated with chocolates and chopped hazelnuts. To make this cake even more spectacular we will decorate it using some Ferrero Rocher and whole hazelnuts.

Since it is a very large and delicious chocolate cake, it is ideal for special occasions such as a birthday or a business dinner. Prepare it in advance so that it has time to rest in the refrigerator and when cut it will be absolutely perfect.

Ingredients

For the cocoa sponge cake

  • Flour 00 – 170 g
  • Sugar – 180 g
  • Eggs – 7
  • Bitter cocoa – 35 g

For the cream

  • Mascarpone – 350 g
  • Fresh cream – 350 g
  • Nutella – 300 g
  • Hazelnut wafer – 150 g
  • Hazelnut grains – 100 g

To complete

  • Nutella – 150 g
  • Fresh cream – 200 ml
  • Ferrero Rocher – 8
  • Hazelnut grains – 200 g
  • Milk for the bath – to taste

Preparation

How to prepare the Ferrero Rocher cake recipe

1

First prepare the cocoa sponge cake. Break the eggs into a bowl, add the sugar and whip with an electric whisk (or in a stand mixer fitted with a wire whisk) until they triple in volume.

2

Separately, sift the flour with the cocoa and add them to the mixture little by little, mixing delicately from bottom to top with a kitchen spatula.

3

Pour the mixture into a 24cm diameter pan lined with baking paper and bake at 170°C for 30 minutes . Before taking it out of the oven, proceed with the toothpick test .

4
Discs of cocoa sponge cake
Discs of cocoa sponge cake

Once cold, divide the sponge cake into three discs of equal thickness. You will use the cap facing downwards as the base and one of the two remaining discs as the top so that it is perfectly smooth.

5
Ferrero Rocher cream
Ferrero Rocher cream

At this point prepare the cream for the filling. Blend the wafers until you obtain a sort of flour then mix them with the chopped hazelnuts . Mix the mascarpone and Nutella with an electric whisk, then add the wafers and hazelnuts, mixing well.

6

Separately, whip the cream with an electric whisk and add it to the freshly prepared cream, stirring delicately from bottom to top so as not to dismantle the mixture.

7

Place the first disc of sponge cake (which we said is the top facing downwards) and moisten with a little milk . Fill with the cream obtained, creating a layer of about 1 cm, then continue with another disk, soak and cover with the cream. Close with the last remaining one.

8

Whip the cream for the covering and add it to the Nutella, mixing delicately so as not to disassemble it. Using a spatula and a little patience, cover the surface and sides of the cake. Use the remaining chopped hazelnuts to cover the edge and decorate the surface with tufts of cream and Ferrero Rocher .

9

Let the dessert rest in the refrigerator for at least 4-6 hours before serving .

This dessert takes time to prepare but we can guarantee that you will be fully satisfied, just like when you prepared homemade Ferrero Rocher chocolates. Haven't made them yet? Run and fix it!

Conservation

The dessert with Rocher can be safely stored in the refrigerator covered for at least 3 days .

Read also
Kinder Delice cake: the original recipe to make it at home

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