It was my Fiance's B'day this month, so I asked him "Babe, so what kind of a cake do you want for your B'day?" and of course he replies " I want a Ferrero rocher cake, with all the layers and all that stuff" :D
My friend Sophia is a food and baking lover as well and came over to help with this cake.The cake we made starts with a rich hazelnut chocolate cake, the first layer is topped with a Ferrero Rocher and Lindt chocolate mix, next is the Meringue Layer topped with a second layer of cake, more of the Ferro Rocher and Lindt chocolate mix and decorated with a Nutella whipping cream and hazelnuts.
The cake ideas came from www.creative-culinary.com. The owner if the site had made a wonderful cake but I just didn't have the time to make the cake according to that recipe, so this recipe is a mix of Creative- Culinary's cake and Mine and Sophia's simplifying ideas :)
The Cake and the Meringue recipe is from Creative-Culinary.com with some modifications
http://www.creative-culinary.com/2011/12/ferrero-rocher-for-new-years-milk-chocolate-cake-with-hazelnuts/
I made this cake in to a 9 inch round cake pan, so first make the hazelnut paste, keep it aside, bake the cake, let it cool and using a serrated knife, cut it in half to make two cake layers.
Hazelnut Paste
1/2 a cup chopped and tasted hazelnuts
1 large egg white
1/4 cup powdered sugar
1/2 tsp Hazelnut Liqueur ( I took the original recipe's advice and used Frangelico)
To make the paste; Put all the ingredients in to a blender or a food processor and blend in to a paste with a chunky texture
Hazelnut Cake
1 cup all purpose flour
1/2 cup Cocoa - I used Ghirardelli sweet ground chocolate because it just tastes amazing!
1 tbsp baking powder
pinch of salt
4 large eggs
4 large eggs yolks
1 cup sugar
1 tbsp vanilla extract
1 cup chopped hazelnut
Making the Cake;
- preheat the oven to 350°F.
- Lightly butter bottom and sides of a 9 inch baking pan. Line bottom of pan with
parchment paper and lightly dust with flour
- Sift the flour, cocoa powder,a pinch of salt and baking powder
- Next beat the eggs and egg yolks in a bowl until foamy, add sugar and vanilla to the mix and beat to a thick consistency
- Mix in hazelnut paste gently
- Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
- Spread the batter in the prepared baking pan
- Bake for about 30 minutes, or until a tester comes back clean
- Let the cake cool and using a serrated knife cut it in to two layers
Meringue Layer
1 cup powdered sugar
1/3 cup superfine sugar -(you can just put regular sugar into a blender and blend til its superfine)
Pinch of salt
3 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 Tbsp Hazelnut Liqueur - Frangelico
Making the Meringue;
- Preheat the oven to 225 F, line a 9 inch round cake tray with parchment
- Mix powdered sugar, superfine sugar and salt in a bowl
- Combine the egg whites and cream of tartar and beta using an electric mixer
- start off on a low speed and increase to a high speed and beat til it forms soft peaks
- gradually add the sugar mixture and beat til peaks form
- Beat in Vanilla and Frangelico
- Transfer in to the baking pan, and bake for about 30 minutes
- Best way to check whether it is done is if its glossy out side and is crisp inside
( If have the time, preheat the oven to 175 F and bake for 3 hours)
Ferrero Rocher and Lindt Chocolate Mix
- 12 Ferrero Rocher Chocolates - crushed
- 250 g Lindt Chocolate - Chopped
- 1 tbsp Cocoa Powder
- 2/3 cup heavy cream
Making this yummy mix;
Chop up the lindt chocolate and place it in a bowl with the cocoa powder. Boil the cream in a small saucepan,(beware! we learned that it doesn't take too long for heavy cream to boil, so keep an eye on it!) pour the hot cream over the chocolate and gently whisk until smooth and then the crushed Ferrero Rochers.
Nutella Whipped cream finish
- 1/2 cup heavy cream
- 5-6 tbsp Nutella
- 1 tbsp Hazelnut Liqueur
Whipping cream note ;
Mix all and whip together(melted Nutella is easier to whip with the heavy cream), until it reaches a thick consistency and put in the fridge to stiffen up a bit. Putting it in the fridge helped us decorate the cake better as it the whipping cream held up better.
Assembling all this yummyness
- in a plate of your choice lay one layer of the cake
- spread some of the Lindt and ferrero rocher mix on the cake
- put the Meringue layer on top
- top the Meringue layer with the second layer of the hazelnut chocolate cake
- Top the second layer of the chocolate cake with the rest of the Lindt and Ferrero Rocher mix
- Decorate and smooth-en the cake over with the Nutella Whipping Cream and top with some chopped hazelnut
Look a the happy Bday boy!
EAT AND ENJOY :)
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