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,
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
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
- Brew 1/2 cup of coffee to make sure is cool before use and put aside.
- Preheat your oven to 350 degrees and prepare your cake pan.
- In a grinder, grind the hazelnuts along with 2 tablespoons of brown sugar until soft like flour.
- Mix the flour hazelnut along with the flour, cacao, baking powder, baking soda and salt.
- In a separate bowl, with an electric mixer, mix the brown sugar with the eggs until light and fluffy.
- Mix the wet ingredients with the dry ingredients adding along with it the milk, coconut oil, coffee and vanilla.
- Mix the ingredients very well and pour into your desired cake pan.
- Bake your cake from 35-40 minutes, and make sure your tester toothpick comes out clean before turning your oven off.
- 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)
- 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.
- 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.
- Add the second slice on top of the filling and press genteelly like a sandwich.
- 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
- In a double boiler, melt the chocolate and the butter, and add the cream or milk.
- Remove the cake fro the fridge after 30 minutes when the filling is thick and together, cover the full cake with the glaze.
- Add the Ferrero Rocher balls for decoration.
- Your cake is now ready to serve and enjoy.
As for my photographs, they were all taken with my CANON 7D.
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