Chocolate Fudge Ferrero Rocher Cake

Chocolate fudge cake, Ferrero Rocher and Nutella all rolled into one totes extraordinary cake!

     Ferrero Rocher Recipes: Chocolate Fudge Cake

SERVES:12 PREP:25 MINS and cooling COOK: 50 MINS

 ferrero rocher recipes

What we need:

100g dim chocolate, damaged into squares
125g butter, softened
275g caster sugar
3 eggs
150g self-raising flour
60g belligerent hazelnuts
25g cocoa powder
200g divert chocolate, finely chopped
100ml double cream
300ml double cream
1tsp vanilla extract
4tbsp Nutella
Ferrero Rocher, to decorate

What we need to do:

1 Heat a oven to 180C, gas 4. Grease a 15cm hole low cake tin. Line a bottom and sides with baking paper. Melt a chocolate in a vessel with 250ml H2O over a low heat. Cool slightly.

2 Beat together a butter and sugarine until dark and tawny afterwards gradually kick in a eggs. Mix together a flour, belligerent hazelnuts and cocoa powder. Stir half into a reduction followed by half a melted chocolate. Repeat, stirring until only combined.

3 Spoon into a tin, turn a aspect and bake for 45-50 mins until a skewer extrinsic into a centre comes out clean. Leave to cool.

4 For a sauce, put a chocolate into a bowl. Heat a cream until only next boiling, flow over a chocolate and stir until melted and smooth. Set aside to cold and thicken slightly.

5 For a Nutella cream, drive together a cream, vanilla and Nutella until only thick adequate to reason soothing peaks. Drizzle some of a chocolate salsa over a cake, siren or ladle a Nutella cream around a tip and raise Ferrero Rocher in a centre. Drizzle some-more chocolate salsa over a top.

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Posted by on May 16 2017. Filed under Diet & Food. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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