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Delicious homemade Ferrero cake

Delicious homemade Ferrero cake

Name: Delicious homemade Ferrero cake
Total time: 1 h 30 min
Ingredients: 300 g BAM dark chocolate; 150 g BAM roasted crushed hazelnuts; 150 g BAM chocolate-hazelnut spread; 30 g BAM cocoa powder; 30 g powdered sugar; 100 g crystal sugar; 30 g all-purpose flour; 2 teaspoons baking powder; 225 g butter (warmed to room temperature); 2 tablespoons hazelnut liqueur (hazelnut syrup may be substituted); 7 eggs; pinch of salt; 450 g butter (warmed to room temperature); 300 g BAM chocolate-hazelnut spread; Crisp biscuits (crushed); ½ cup hazelnut liqueur (or hazelnut syrup); Ferrero Rocher balls; BAM roasted crushed hazelnuts

(5)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 19

Do you love the rich chocolate-hazelnut flavour of Ferrero Rocher balls? Then you''ll love the rich, creamy taste of Ferrero cake.

Ferrero Rocher has been delighting chocoholics around the world for almost 40 years.

Ferrero Rocher balls are undoubtedly one of the most popular chocolates in the world. The history of the hazelnut in the rich cream and the chocolate-covered wafer sprinkled with hazelnuts is as rich as the balls themselves. In 1946, Pietro Ferrero, an Italian confectioner from Turin, opened his own small confectionery.

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With cocoa and confectionery in short supply at the time due to World War II, Ferrero mixed hazelnuts, vegetable oil and cocoa to create a beautiful chocolate-hazelnut spread that would make his confectionery a part of chocolate history. 34 years later, the then successful company launched Ferrero Rocher balls, considered by many to be their best-selling product today.

Recipe for homemade Ferrero cake

Ferrero Rocher Cake is a feast for the eyes and the taste buds, made with hazelnuts, chocolate, biscuits, hazelnut liqueur and chocolate-hazelnut spread. The rich creaminess is provided by the chocolate cream and hazelnut liqueur, while the crumbly biscuits add a touch of crunch.

Ingredients:

small prawn
larger prawn
3 bowls
electric mixer
spatula
2 round baking trays 20 cm in diameter
baking paper

Is it a Ferrero cake or a Ferrero cake? Check here.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

300 g BAM dark chocolate
150 g BAM roasted crushed hazelnuts
150 g BAM chocolate-hazelnut spread
30 g BAM cocoa powder
30 g powdered sugar
100 g crystal sugar
30 g all-purpose flour
2 teaspoons baking powder
225 g butter (warmed to room temperature)
2 tablespoons hazelnut liqueur (hazelnut syrup may be substituted)
7 eggs
pinch of salt

ingredients for the dressing and decoration:

450 g butter (warmed to room temperature)
300 g BAM chocolate-hazelnut spread
pinch of salt
Crisp biscuits (crushed)
½ cup hazelnut liqueur (or hazelnut syrup)
Ferrero Rocher balls
BAM roasted crushed hazelnuts

Instructions:

preparation of the sponge cake:

Melt the chocolate in drops over a pan of steaming water. While the chocolate is still hot, add the chocolate-hazelnut spread and stir to combine.

In a bowl, combine the chopped hazelnuts, flour, cocoa powder, baking powder, icing sugar and salt with an electric mixer.

In another bowl, beat the caster sugar and butter with an electric mixer on high speed until the mixture is light. Add 2 tbsp hazelnut liqueur (or hazelnut syrup) and the egg yolks and mix until the ingredients are completely combined. Add the chocolate and chocolate-hazelnut spread mixture and mix well.

Add the mixture from the first bowl with the spatula and whisk again with an electric mixer.

In a clean bowl, whisk the egg whites with a clean whisk until stiff and then gently fold in the chocolate mixture. Stir gently and slowly to form an even mixture.

Pour the batter into the two round cake tins and bake at 180 °C for about 40 minutes. You can check whether the sponge cake is baked by inserting a toothpick into the centre of the cake. If there are pieces of dough on the toothpick, the dough is not yet baked. However, if the toothpick is completely dry or has very few dry bits of dough on it, the dough is baked.

When the dough is baked, remove it from the baking tray to cool, then cut the dough in half from both trays to make 4 round layers.

preparation of the dressing and decoration:

To prepare the topping, beat the butter and chocolate-hazelnut spread with an electric mixer until the mixture is smooth. Add a pinch of salt.

Moisten each layer of sponge cake with hazelnut liqueur (or hazelnut syrup), then brush each layer with chocolate cream and sprinkle with crushed crunchy biscuits.

Stack the layers on top of each other, then spread the remaining chocolate mixture on all sides with a spatula and decorate with crushed hazelnuts and Ferrero Rocher balls.

Refrigerate the Ferrero cake for at least an hour before serving.

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