Ferrero Rocher Cake
This Ferrero Rocher cake is super moist the perfect symbiosis of chocolate and nuts. Instead of flour, I used ground almonds and the second basic ingredient is melted chocolate, giving the cake a brownie-like texture. Since there is no flour in the cake, the cake is gluten-free apart from the Ferrero Rocher pralines on top.
Ingredients
For the dough of a 30 cm round baking tin:
300 g butter
300 g dark chocolate (min 70% cocoa)
300 g ground almonds
150 g roasted chopped hazelnuts
300 g sugar
6 eggs
1.5 tsp vanilla extract
1 pinch of salt
3 tsp baking powder
For glaze and decorating
100 g roasted chopped hazelnuts
250 g chocolate (milk - or dark chocolate)
8 Rocher pralines
Optionally: Goldspray to colour the pralines.
Method
Preheat the oven to 160 degrees.
Melt 300 g butter with 300 g dark chocolate in a small saucepan or microwave on low heat. Keep stirring so the chocolate doesn’t burn.
In a large bowl, mix 300 g ground almonds, 300 g sugar, 150 g chopped hazelnuts, 6 eggs, 1.5 tsp vanilla extract, 3 tsp baking powder and a pinch of salt with a hand mixer.
Mix under the melted chocolate and pour into a greased cake 30 cm cake mould.
Bake for 50-60 minutes, then let it cool down.
Tipp: To see if the cake is cooked you can do the “toothpick test”, simply insert it near the centre of the cake. If the toothpick comes out clean, the cake is done.Melt 250 g of milk - or dark chocolate and coat the whole cake with it. Decorate the cake with 8 Ferrero Rocher pralines and 100 g chopped hazelnuts.
Enjoy!
