Ferrero Rocher Cake

Ferrero Rocher Cake

Ferrero Rocher Cake

I am not mad keen on chocolate, but even I go weak at the knees when it comes to Ferrero Rocher – they are indeed the golden jewel of the chocolate world.  This cake celebrates them in all their glory and is a rich, creamy affair that I think is well worth making once in a while.  The various layers do make it a bit fiddly, however once it has chilled in your fridge and worked its magic it's worth it!

Flavour tip – use whole hazelnuts in their skins and toast them until they are very very nearly burnt.  Rub the toasted hazelnuts in a tea-towel to scuff off the skins and you will have deeply perfumed and powerfully flavoured hazelnuts, more delicious than you can imagine!!!  You do need to be a little brave though and watch them well so as not to burn the skins....

150 grams hazelnuts in their skins, toasted well, roughly chopped
3 tablespoons butter
3 tablespoons icing sugar
300mls double cream, whipped
300mls pouring cream whipped to very stiff peaks
200 grams dark chocolate
150 grams milk chocolate
1 plain sponge cake (homemade is best, but a good shop-bought one is lovely)
½ cup pure cocoa powder
½ cup Frangelico or Vanilla Galliano (or other light, vanilla or hazelnut liqueur)
1 tablespoon very strong espresso coffee
Pinch of salt
8 Ferrero Rocher chocolates (you may as well get more though as you will eat them while you are making the cake unless you are made out of very stern stuff)

Ferrero Rocher CakeFilling 1 – Hazelnut Cream:
In a small bowl mix 3 tablespoons of butter with 3 tablespoons of icing sugar and beat until very pale and soft.  Add half the hazelnuts and  half the double cream mixing the ingredients together into a fairly stiff paste.  Set aside while making the other ingredients (unless it is a very hot day don't put in the fridge or it becomes too stiff to work).

Melt the plain chocolates together with a pinch of salt.
Allow the chocolate to cool slightly then divide into two bowls – ¼ in one bowl, ¾ in the other.

Filling 2 – Dark chocolate mousse:
Add 1 cup of the whipped pouring cream to the larger portion of melted chocolate, and add 6 chopped Ferrero Rocher chocolates.  Fold the mixture together well.

Filling 3 Light Mocha mousse:
Add the remaining pouring cream to the smaller chocolate portion, add the coffee and 2 tablespoons of liqueur.  Spoon the coffee mousse mixture into either a small freezer bag or a plastic wrap parcel, with a Ferrero Rocher in the centre.  Gently form the mousse into a rough ball around the Ferrero Rocher and immediately place the mousse in the freezer.  For best results freeze for at least 30 minutes.

Line a medium- large pudding basin with 2 or 3 layers of plastic wrap, leaving enough wrap on each side to pull over the top on the completed cake once filled.  Paint a little liqueur onto the plastic wrap to help the cake adhere.
Cut the sponge cake into pieces, dip the cake in liqueur and line the inside of the pudding basin (like making a summer pudding).  Reserve a circular piece of sponge to form the base of the cake when it is turned out.

For the first filling, use a spatula to spread the hazelnut cream into the cake frame, covering as much of the sponge as possible.  Add a couple of hazelnuts to the base of the cake pudding basin, then spoon in the dark chocolate mousse.  Reserve enough to cover the base of the sponge.

Spread the mousse evenly, try not to swirl into the hazelnut cream to ensure there is a clean layer line.
Add the remaining double cream to the cake in a thin layer.

Remove the coffee/Ferrero Rocher ball from the freezer and drop into the cream layer.  There should be just enough space left in your cake for a few extra hazelnuts.  Smooth the remaining chocolate mousse over the sponge cake base and press in down onto the pudding basin (chocolate side inwards). Don't worry if it is a bit scruffy, it will be fine once turned out.

Use the long strips of plastic wrap to tightly bind the cake and seal it shut.  Place a saucer or bread-plate on top of the cake and weigh it down gently.  Chill the cake in the fridge for at least 3-5 hours before attempting to turn out.  This cake can also be frozen if desired.

Once ready to serve, peel back the plastic wrap and place a presentation plate over the base.  Flip the pudding basin over and lift off, then peel back the plastic to reveal a naked Ferrero-filled sponge bombe.

Ferrero Rocher Cake

Use a little whipped pouring cream to cover the cake in a thin layer, then sprinkle over a light velvety dusting of pure cocoa powder.  Grate over some chocolate and top with a Ferrero Rocher and a few toasted hazelnuts.
Serve with Frangelico liqueur and good, strong coffee.... and more Ferrero Rocher chocolates.....

Serving tip - to get a nice clean cut when you slice your cake, use a large, sharp, smooth-bladed knife dipped in boiling water, it will make it much easier!