Ferrero Rocher Cake
Sweet and delicious, this Ferrero Rocher-shaped cake is made with a chocolate sponge cake, perfect for chocolate and Nutella lovers.
Reviewed by Editorial Team of Kiwilimón
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13 comentarios
Ingredients
8
Servings
- 12 egg yolks
- 120 grams sugar
- 120 grams butter
- 8 egg whites
- 120 grams sugar
- 10 grams instant coffee
- 120 grams flour, sifted
- 40 grams cocoa
- 2 teaspoons cornstarch
- 650 grams nutella
- 250 grams chocolate, for confectionery
- 200 grams almonds, chopped
- food coloring, golden, in aerosol (optional)
Preparation
2h
0 mins
Medium
- Preheat the oven to 200°C.
- Make a French meringue, beating the first sugar and the egg whites, set aside.
- Whip the yolks and the second sugar until ribbon stage.
- Add the warm butter to the yolks and sugar, and mix very well.
- Incorporate the flour, cocoa, and coffee very well into the previous mixture.
- Carefully mix the two mixtures.
- Bake at 200°C for approximately 30-40 minutes.
- Once the sponge cake is lukewarm, crumble it and mix with the Nutella until a dough forms, shape it into a round form, and place it in the freezer for 30 minutes to 1 hour.
- Once the cake is cold and doesn’t separate easily, cover it with chopped almonds, pressing lightly to incorporate the almonds well.
- Melt the chocolate in a double boiler, incorporating the cornstarch.
- Cover the cake with the melted chocolate and let it cool until the chocolate hardens.
- (optional) Decorate with aerosol colorant and it's ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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