Tuesday, 15 October 2013

Ferrero Roche Cake - Step-by-step how to....


I was excited to bump into the recipe of this cake. Ferrero Rocher is one of my favorite candies. Looking over the ingredients of the cake, I realized that this must taste very similar to the candy.

The cake contains very unusual ingredients; only 2 Tbsp of flour, while most of the texture are ground hazelnuts. But the texture is still fluffy and at the same time has a nice hazelnut flavor.

Serving size:
10 people


  • 5 large Eggs 
  • 6 tablespoons Sugar 
  • 1 3/4 cups Ground Hazelnuts 
  • 2 tablespoons Flour 
  • 2 tablespoons Cocoa Powder 
  • 2 teaspoons Baking Powder 
  • 200 grams Unsalted Butter; room temperature; cream 
  • 1 1/2 cups Chocolate Chips; cream 
  • 7 tablespoons Nutella; cream 
  • 1 cup Crushed Wafers; cream 
  • 10 packages Ferrero Roche Candy 
Step 1
Whisk eggs with sugar until they are three times in volume, light and fluffy. 

Step 2
Sift flour, cocoa and baking powder. Mix in with ground nuts. 

Step 3
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes. 

Step 1
  Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together. 

Step 1
Slice the cake into two or three layers. Break wafers into small pieces. 

Step 2
Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts.
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream.