Ferrero Rocher Cake
How to make Ferrero Rocher Cake. Our homemade Ferrero Cake recipe is for Chocolate Hazelnut lovers, inspired by the classic Italian truffle.
Servings: 10
Calories: 654kcal
Ingredients
Ferrero Rocher Cake
- 5 Eggs
- 6 tbsp White Sugar
- 2 oz Frangelico Hazelnut Liqueur
- 1 3/4 cups Ground Hazelnuts
- 4 tbsp All Purpose Flour
- 2 tbsp Cocoa Powder
- 2 tsp Baking Powder
Ferrero Rocher Cake Icing
- 200 g Unsalted Butter
- 1 1/2 cups Chocolate Chips
- 7 tbsp Nutella
- 1 cup Hazelnut or Chocolate Wafers chopped
- 150 g Ferrero Rocher Truffles sliced in half
- 1/2 cup Hazelnuts chopped
Instructions
Ferrero Rocher Cake
- In a stand up mixer whisk eggs with sugar and Frangelico until they are three times in volume, light and fluffy.
- Sift flour, cocoa and baking powder. Mix in with ground nuts.
- Using spatula, fold in dry ingredients by thirds. Butter all sides of a 9 inch baking pan, pour batter into the dish. Bake at 350F for approximately 40 minutes. Let cool on a rack.
Ferrero Rocher Cake Icing
- Meanwhile make the icing. Dissolve chocolate chips in a double boiler or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk until combined.
Ferrero Rocher Cake Assembly
- Slice the cake into two layers. Break wafers into small pieces. Spread icing over each layer evenly, sprinkle wafers over the cream.
- Decorate outside of the cake, using the left over icing and hazelnuts. Slice ferrero rocher candy in half and decorate on the edge of the cake.
- Store cake in the fridge until ready to slice and serve.
Nutrition
Calories: 654kcal | Carbohydrates: 49.7g | Protein: 10.2g | Fat: 46.5g | Saturated Fat: 22.6g | Cholesterol: 132mg | Sodium: 245mg | Potassium: 430mg | Fiber: 4.1g | Sugar: 36.4g | Calcium: 158mg | Iron: 3mg
