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Lorraine Cauchi Ferrero Rocher Cake

Lorraine Cauchi Ferrero Rocher Cake


Lorraine Cauchi Ferrero Rocher Cake


Your favourite Ferrero Rocher treat in cake form! This Lorraine Cauchi Ferrero Rocher Cake is made with a chocolate hazelnut sponge, filled with chocolate wafers and nutella buttercream 🤤


Lorraine Cauchi Ferrero Rocher Cake Recipe :


Ingredients 

Serves 8

Cake:

  • 5 Large Eggs, room temperature 
  • 75g/2.6oz Sugar
  • 200g/7oz Roasted Hazelnuts, crushed 
  • 1 Cup Chocolate Wafers, roughly crushed
  • 25g/1oz Plain Flour 
  • 25g/1oz Cocoa Powder 
  • 2 Tsp Baking Powder 
  • 1 Tsp Vanilla Essence 


Nutella Buttercream:

  • 250g/8.8oz Dark Chocolate, finely chopped 
  • 200g/7oz Unsalted Butter 
  • 150g/5.3oz Nutella Spread (Chocolate Spread)


Decoration:


  • 8 Ferrero Rocher chocolates 
  • Chopped Roasted Hazelnuts 
  • Whipping cream, whipped (top piping)


Lorraine Cauchi Ferrero Rocher Cake Method:


Ferrero Rocher Cake 


Whisk the eggs until frothy, about 3 minutes. Add the vanilla essence and sugar a little at a time and continue whisking until tripled in volume. It will take about 15-20 minutes. 


Sift flour, cocoa powder, baking powder and mix in the ground  hazelnuts.


Using a spatula, fold in the dry ingredients in 3 additions. Be very gentle so you don't over mix and loose the fluffiness. 


Line the base of a 23cm/9-inch springform pan with baking paper and bring the paper out from the sides (this will make it easy to lift the cake off the base and place onto a serving plate). Butter grease the sides and pour the batter into the tin.


Bake in preheated oven 180C/350F for 40 minutes, or until a skewer stick inserted in the middle comes out clean.  Remove from oven, leave to cool in the tin for 10 minutes, then transfer to a cooling rack and leave to cool completely. 


Nutella Buttercream 


Melt the chocolate in the microwave then stir in the butter and nutella and leave to cool to room temperature. 


Lorraine Cauchi Ferrero Rocher Cake Assemble


Cut the cake in half horizontally.  Evenly spread some of the cream and sprinkle the broken wafers over the cream. Close the cake and cover the outside with remaining cream. 


Cover the sides with chopped hazelnuts. Pipe whipped cream on top and place ferrero rocher balls in between. 


Keep refrigerated. Bring to room temperature before serving to soften the cream. 


Enjoy Lorraine Cauchi Ferrero Rocher Cake! 😊

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