(FERRERO ROCHER) DOUBLE CHOCOLATE NUTELA CAKE
Ingredients
5 large Eggs 6 tablespoons Sugar 1 3/4 cups Ground Hazelnuts 2 tablespoons Flour 2 tablespoons Cocoa Powder 2 teaspoons Baking Powder |
200 grams Unsalted Butter; room temperature; Cream 1 1/2 cups Chocolate Chips; cream 7 tablespoons Nutella; cream 1 cup Crushed Wafers; cream 10 Ferrero Rocher Candy 1/2 cups Hazelnuts; chopped, for decorating the cake |
Directions
Whisk eggs with sugar until they are three times in volume, light and fluffy.
Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
CREAM
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together
Whisk eggs with sugar until they are three times in volume, light and fluffy.
Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
CREAM
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together
PUTTING THE CAKE TOGETHER
Slice the cake into two or three layers. Break wafers into small pieces
Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rocher candy in half and place it on the edge of the cake all around. Just before serving the cake, remove from refrigerator to soften the cream a little.
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream.
Whisk eggs with sugar until they are three times in volume, light and fluffy.
Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
CREAM
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together
Whisk eggs with sugar until they are three times in volume, light and fluffy.
Sift flour, cocoa and baking powder. Mix in with ground nuts.
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F for about 40 minutes.
CREAM
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together
PUTTING THE CAKE TOGETHER
Slice the cake into two or three layers. Break wafers into small pieces
Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rocher candy in half and place it on the edge of the cake all around. Just before serving the cake, remove from refrigerator to soften the cream a little.
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream.
Devils cake with Ganash and ferrero rocher candy
Ingredients
Makes 1 - 9x13 inch cake or 2 9 inch round layers 1/2 cup butter 3 (1 ounce) squares unsweetened chocolate 2 cups white sugar 2 eggs 1 cup water 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/4 cup milk 1 teaspoon distilled white vinegar 7 Ferrero Rocher Candy |
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Pour ganache over cake, top with candy. Serve and enjoy
Chocolate Bundt Cake
Ingredients
Makes 1 12 cup Bundt cake 1 (18.25 ounce) package devil's food cake mix 1 1/3 cup vegetable oil 3 eggs 1 cup water 4 ounces coarsely chopped semisweet chocolate 1/2 cup heavy cream Chocolate cake
Chocolate Glaze Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes. |
Dark Chocolate cake with Strawberries
Ingredients
Makes 3 - 9 inch round pans Cake: Same as Chocolate Bundt cake Toping: 6 ounces semisweet chocolate 1 pound strawberries with stems (about 20), washed and dried very well |
Chocolate Covered Strawberries
Put the semisweet in a heatproof medium bowl. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Put the semisweet in a heatproof medium bowl. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.