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Ferrero Rocher Cake



Ingredients
    For Cake Layers:
  •     1 3/4 cup (300g) bittersweet chocolate chips
  •     1/2 cup (150g) Nutella or other hazelnut-chocolate spread
  •     1 cup (150g) hazelnuts
  •     1/4 cup (31g) confectioner's sugar
  •     1/4 cup (30g) unsweetened cocoa powder
  •     1/4 cup (31g) all-purpose flour
  •     2 teaspoons (8g) baking powder
  •     1/8 teaspoon salt
  •     1 cup (226g) butter, softened at room temperature
  •     1/2 cup (100g) white granulated sugar
  •     2 tablespoons Frangelico or other hazelnut liquor
  •     7 eggs, separated

    For Nutella Frosting:
  •     2 cups (450g) butter; softened at room temperature
  •     1 cup (300g) Nutella
  •     1/4 teaspoon salt (optional)
  •     2 cups (250g) confectioner's sugar

    Other ingredients:
  •     crunchy wafer or waffle cookies, crushed
  •     1/2 cup (118ml) Frangelico or other hazelnut liquor
  •     Ferrero Rocher candies and hazelnuts for garnish


Instructions
  1.     Preheat oven to 350F and line 2, 8-inch cake pans with parchment paper and spray down sides with non-stick spray.
  2.     Melt chocolate chips in a microwave or double boiler. While chocolate is still hot, add Nutella and whisk until smooth.
  3.     Place hazelnuts, flour, cocoa powder, baking powder, salt and confectioner’s sugar into food processor and pulse until fine flour forms. Set flour aside.
  4.     Next, place sugar and butter into a mixer bowl and whisk on high speed until light and fluffy. Add Frangelico and egg yolks; mix until well combined. Fold in the chocolate and Nutella mixture, followed by hazelnut flour.
  5.     Transfer chocolate batter into a separate bowl and clean mixer bowl very well. Place egg whites into a clean mixer bowl and whisk until stiff peaks form. Gently fold in the prepared cake batter into egg whites, being careful not to flatten the egg whites. Fold gently until uniform batter forms.

For Full Instructions, You Can Go Here :http://tatyanaseverydayfood.com

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