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
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.
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.
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.