It was snowing here in Amman, Jordan. And for those of you who don’t know much about Jordan, it snows a couple of days a year, and when it snows, it becomes a public holiday. So the day I decided to try the Ferrero Rocher recipe from the boxofspice blog, it was snowing, we were stuck at home for 3 days, with options of watching TV, playing with the snow, risking an adventurous drive around town or try and bake the sexiest cake ever.

Ferrero Rocher is sexy, and therefore a Ferrero Rocher Cake is just a phenomenal idea. Who would say no for a piece of that? The trick here is that the ingredients are not very cheap, and the process is not very simple. But I must admit, that if you enjoy baking, then the process of baking this cake is so much fun. It is a beautiful 3 step process, and it really feels like an equation, either a successful one or a miss. Thankfully and thanks to the recipe provided by boxofspice, the steps were very simple to follow and the result was just fantabulous.

As usual, minor changes have been made while I was baking this cake due to what was available. I recommend you bake it when you have the time, put some good music on, and just indulge in the baking process. Original recipe is on boxofspice,

Recipe  

For the Cake

3/4 cup of fresh hazelnuts (100 grams)

1 cup of brown sugar and 2 tablespoons separate

1 cup of flour

3 tablespoon of cacao

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon of salt

3 eggs

1/2 cup of skimmed milk

1/3 + 1 tablespoon of coconut oil

1/2 cup of brewed coffee (make sure this is done in advance to use when cool)

2 teaspoons of vanilla

1. Brew 1/2 cup of coffee to make sure is cool before use and put aside.
2. Preheat your oven to 350 degrees and prepare your cake pan.
3. In a grinder, grind the hazelnuts along with 2 tablespoons of brown sugar until soft like flour.
4. Mix the flour hazelnut along with the flour, cacao, baking powder, baking soda and salt.
5. In a separate bowl, with an electric mixer, mix the brown sugar with the eggs until light and fluffy.
6. Mix the wet ingredients with the dry ingredients adding along with it the milk, coconut oil, coffee and vanilla.
7. Mix the ingredients very well and pour into your desired cake pan.
8. Bake your cake from 35-40 minutes, and make sure your tester toothpick comes out clean before turning your oven off.
9. Once your cake is ready, remove from oven, and leave it to cool completely.
   

   

   

   

   

 

For the filling

2 sticks of butter (200 grams)

200 grams dark chocolate (I used 1 cup and a 1/2 of Hershey’s dark chocolate chips)

200 grams milk chocolate with hazel nut (I used a 200 grams Cadbury dairy milk hazel nut)

100 grams hazel nut wafers (I used Loacker hazel nut crushed)

1. Over a double boiler, melt all the chocolates together, add the butter, and the wafers broken or break with your hands. Whisk them together and remove from heat.
2. Make sure the cake is completely cooled down, slice the cake in half with a sharp knife. Add all the filling into one slice of the cake as you spread evenly.
3. Add the second slice on top of the filling and press genteelly like a sandwich.
4. Place the cake with the filling in the fridge for about 30 minutes until the cream is set.

For the glaze

200 grams dark chocolate (I used 1 cup and a 1/2 of Lindt dark chocolate pieces)

100 grams milk chocolate (I used Cadbury)

1/2 stick of butter

3/4 cup of cream or milk

Box of Ferrero Rocher

1. In a double boiler, melt the chocolate and the butter, and add the cream or milk.
2. Remove the cake fro the fridge after 30 minutes when the filling is thick and together, cover the full cake with the glaze.
3. Add the Ferrero Rocher balls for decoration.
4. Your cake is now ready to serve and enjoy.

As for my photographs, they were all taken with my CANON 7D.