Ferrero Rocher Torte

Andrea shared with us two recipes in the South Arm Community Kitchen. It will be a while before Andrea can share with us again as she is her third trimester of her pregnancy. She is expecting her second baby to arrive sometime in March. Andrea, I’ll like to extend my congratulations to you and your family for the arrival of this new member to your family soon. I also wish you a safe delivery.

This is the first recipe Andrea shared with us, a Ferrero Rocher Torte. I’m sure many of us love this chocolate sweets. Its a small, spherical chocolate consists of whole roasted hazelnut encased in a thin wafer shell filled with nutella or hazelnut cream and covered in milk chocolate and chopped hazelnuts.

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The Ferrero Rocher Torte has a cake base filled with grated hazelnuts and topped with a thick layer of whipping cream filled with chopped Ferrero Rocher. Who can resist such a yummy treat?

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The sides of and bottom of the cake has a crunch to it as Andrea used the the grated hazelnuts to flour her buttered pan. The best of of this torte is that the cream is as tall as the cake base.

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It is advisable to consume this torte as soon as possible as the Ferrero Rocher in the cream will soften if left in the whipping cream for too long. Anyway, I dont think this torte will last long, dont you think so?

Ingredients

For the cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1 package (2 teaspoons) vanilla sugar or vanilla extract
  • 150g (1 1/4 cup) grated hazelnuts or almonds
  • 50g (1/2 cup flour)
  • 3/4 teaspoon baking powder

For the topping:

  • 1 package (16 pieces) Ferrero Rocher chocolates
  • 2 cups whipping cream
  • 2 teaspoon sugar
  • 1 piece (1 ounce) baking chocolate, chopped (optional, for decorating)

Click on the link below for the instructions.


Instructions

This recipe is for a 10 or 11 inches round cake pan. If you use a 8 inches pan, reduce the ingredients and baking time to half.

Preheat the oven to 325F.

_MG_1645_edited-1Grease and coat the pan with grated hazelnut or flour. Grated hazelnut will gives it a more crunchy cake on the sides.
_MG_1649_edited-1Combine sugar, egg and vanilla sugar or extract.

Beat the egg sugar mixture on high speed until the colour turns whitish.

_MG_1650_edited-1Sift together the flour and baking powder. Fold in the flour mixture and grated hazelnuts to the egg mixture.Andrea used the hand mixer to beat in the dry ingredients on low just for few seconds. She then finished the folding by hand.

Have you encountered problem when folding in dry ingredients to a egg mixture? I often have lumps of dry ingredients in the batter which I try to get rid off and end up with a dense cake.

Do you have a better idea on how to do this more efficiently?

_MG_1652_edited-1Pour the batter into the greased pan and bake at 325F for 30 minutes.
_MG_1656_edited-1Meanwhile, chopped the Ferrero Rocher chocolates.
_MG_1671_edited-1When the cake is done, remove from the oven and let cool for a few minutes on a rack. Once cooled, the cake will pulled away from the pan if the pan is greased and dusted well. Use a knife to further loosen the cake before removing it from the pan.

Let the cake to cool completely on a rack.

_MG_1683_edited-1While the cake is cooling, beat the whipping cream.

Fold in the chopped Ferrero Rocher into the whipping cream.

Top the cake with the Ferrero Rocher filled cream.

You may decorate the cake by some chocolate drizzles. Melt the chocolate in the microwave oven. Be careful not to over heat or the chocolate will become grainy. Pour the melted chocolate into a small plastic sandwich bag. Cut a small edge (1 or 2 mm) off the plastic bag and squeeze the chocolate through the hole for decorating.

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  1. Passionate Eater

    Wow, what a great idea! And I wonder if Andrea came up with the idea because of pregnancy cravings! But even if I weren’t pregnant, I’d like to try this!

  2. Gluten Free Suzi

    Ferrero Rocher’s are my favorite chocolate, so the thought I having them in a cake sounds delicious!

    Suzi..

  3. Chubbypanda

    Looks like it tastes good, but it must be so bad for me. =/

  4. shikha

    enjoy da choco

  5. whitney

    whoo. girl a fat girl like me would love that. it looks so good i feel like eating it right off the page.

  6. Lisa

    I can’t believe I’m the first to post a reply that I made the cake and boy oh boy it tastes just as good as it looks!!! It’s was not only delicious but the easiest to make as well. Thank you for the great recipe and my boyfriend thanks you too đŸ™‚

  7. Connie

    Hi Suanne,your recipe looks easy . I am going to bake this asap for my son’s birthday 2mr .Just wonder , is this cake dense or light like a chiffon cake ? Anyway , I am going to bake it now ….
    Love your blog and thanks for sharing recipes .

  8. ADRIANA

    THERE IS ANOTHER INGREDIENT THAT YOU CAN USE INSTEAD OF WIPPED CREAM ????? IM ALLERGYC, MAY BE CHOCOLATE???

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