Ferrero Rocher Dessert
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Ingredients
Chocolate Batter
- 3 eggs (medium)
- 200 g granulated sugar
- 8 g vanilla sugar
- Pinch of salt
- 145 ml sunflower oil
- 150 ml milk
- 150 g all-purpose flour
- 10 g baking powder
- 45 g cocoa powder
Hazelnut Mixture
- 250 ml milk
- 25 g cornstarch
- 15 g cocoa powder
- 70 g dark brown sugar
- 8 g vanilla sugar
- 100 g milk chocolate
- 60 g hazelnuts
Topping
- 75 ml heavy cream
- 150 g milk chocolate
- 20 g finely chopped hazelnuts
Extras
- Ferrero Rocher chocolates
Instructions
- Break the eggs into a bowl, add the sugars and salt. Mix for 2-3 minutes. Add the oil and milk, and mix for 30 seconds. Sift in flour, baking powder, and cocoa powder. Mix until smooth.
- Pour 300 g of batter into a parchment-lined baking pan. Bake at 175°C for 7-10 minutes. Remove from oven.
- Heat milk in a saucepan, add sugars, cornstarch, and cocoa powder. Stir until thickened. Remove from heat, add chocolate pieces, let sit for 1 minute, then mix. Add hazelnuts and mix until smooth. Transfer to a piping bag.
- Spread hazelnut mixture over the cake. Add remaining batter on top and spread evenly. Bake at 175°C for 22-25 minutes.
- Heat cream until almost boiling, add chocolate pieces, let sit for 1 minute, then mix. Add chopped hazelnuts and mix well. Pour over the cake evenly.
- Cut the cake into pieces and decorate with Ferrero Rocher halves.
Tips
- Use ingredients at room temperature.
- Substitute vanilla sugar with vanilla extract.
- Garnish as desired.
- Use a 38×26 cm rectangular baking pan.
- 60 minutes – makes 24 pieces.