Description
An indulgent layered cake inspired by Ferrero Rocher chocolates, featuring hazelnut sponge, Nutella mousse, chocolate ganache, and crunchy hazelnut praline, topped with whole Ferrero Rocher chocolates for an impressive dessert centerpiece.
Ingredients
- 5 large Eggs (room temperature for better emulsification)
- 6 tbsp Granulated Sugar (for sweetness)
- 1 3/4 cup Ground Hazelnuts (I recommend using fresh, high-quality nuts for the best flavor)
- 2 tbsp Flour (all-purpose works best)
- 2 tbsp Cocoa Powder (unsweetened for that rich chocolate taste)
- 2 tsp Baking Powder (make sure it’s fresh for the perfect rise)
- 200 g Unsalted Butter (softened to room temperature)
- 1 1/2 cup Chocolate Chips (preferably semi-sweet for a nice balance)
- 7 tbsp Nutella (or your favorite hazelnut spread, for a divine filling!)
- 1 cup Crushed Wafers (add a delightful crunch)
- 10 Ferrero Rocher Candy (for decoration)
- 1/2 cup Hazelnuts (chopped, for decorating the cake)
Instructions
- Prepare the Batter: Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk the 5 large eggs with 6 tbsp granulated sugar until they triple in volume and become light and fluffy, which usually takes about 5-7 minutes using an electric mixer.
- Mix Dry Ingredients: Sift together 2 tbsp flour, 2 tbsp cocoa powder, and 2 tsp baking powder. Gradually incorporate into the egg mixture, gently folding in 1 3/4 cup ground hazelnuts using a spatula. Be gentle to maintain the fluffiness.
- Prepare Baking Dish: Butter all sides of a 9-inch round baking dish and pour the batter in. You should see a wave of glossy goodness!
- Bake: Pop it in the preheated oven for about 40 minutes. Keep an eye on it and check for doneness with a toothpick; it should come out clean when the cake is ready.
- Let It Cool: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This will help prevent it from sticking and ensure you get a lovely, even base.
- Assemble Your Cake: Slice the cooled cake in half horizontally. In between the layers, spread 7 tbsp Nutella and sprinkle 1 cup crushed wafers. Bring the two layers back together.
- Decorate: Melt the 1 1/2 cup chocolate chips to create a glossy glaze on top. Finish off with the 10 Ferrero Rocher candies and 1/2 cup chopped hazelnuts for that final touch of elegance.
Notes
For best results, make components a day ahead and assemble next day.,Toast hazelnuts before grinding for deeper flavor.,Use a cake ring for cleaner layers if available.,Leftovers keep refrigerated for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 120mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 125mg