Ferrero Rocher Dessert

Ferrero Rocher Dessert Recipe

Ferrero Rocher Dessert

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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


  • 75 ml heavy cream
  • 150 g milk chocolate
  • 20 g finely chopped hazelnuts


  • Ferrero Rocher chocolates


  1. 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.
  2. Pour 300 g of batter into a parchment-lined baking pan. Bake at 175°C for 7-10 minutes. Remove from oven.
  3. 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.
  4. Spread hazelnut mixture over the cake. Add remaining batter on top and spread evenly. Bake at 175°C for 22-25 minutes.
  5. 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.
  6. Cut the cake into pieces and decorate with Ferrero Rocher halves.


  • 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.

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