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.
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?
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.
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?
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.
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.
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.