(Our website is no longer available, here is the full recipe)
Recipe:
Cake layers
150g All Purpose Flour
60g Ground Roasted Hazelnuts
40g Cocoa Powder
200g Granulated Sugar
40g Icing Sugar
180 g Unslated Butter
160g Nutella
2 Whole Eggs + 3 Egg Whites
1 tsp Baking Powder
1/4 tsp Baking Soda
200 ml Butter Milk
10g Vanilla Sugar
Ferrero Rocher Frosting
230g Butter
220g Nutella
180g Icing Sugar
50 ml Heavy Cream
40g Ground Roasted Hazelnuts
Vanilla Extract
Pinch of Salt
Chocolate Glaze
100g Dark Chocolate
40g Unsalted Butter
Decoration
1. Hazelnuts, Ferrero Rocher, Baileys
Cake
1. Preheat oven to 350F and line 26 cm cake pan with parchment paper.
2. Roast the whole amount of hazelnuts in a pan on a medium heat until their skin cracked and glistening - about 10-15 minutes. Cool them down and grind them in a food processor until you get the consistency of a nut flour.
3. Sift the flour, cocoa powder, baking powder and baking soda. Mix in with ground roasted nuts.
4. Place butter into a mixer bowl and whisk on a high speed until softened. Add sugar and mix until fluffy. Add Nutella and mix until combined.
5. Mix in one egg at a time, until everything is nicely combined.
6. Alternately beat in dry ingredients and buttermilk (3 spoons of dry ingredients/1 sip of butter milk) - mix just until combined.
7. Add egg whites into a mixer bowl and whisk until stiff peaks form - gradually add the icing sugar.
8. Using spatula, gently fold the egg whites into the batter - the purpose of folding is to retain the air you have beaten into the whites.
9. Pour batter into prepared cake pan and bake in preheated oven for 35-40 minutes or until the wooden toothpick inserted into the center comes out clean. Remove cake from pan to wire racks and let it cool completely.
10. Once completely cooled, slice the cake into two layers and cut out as many circles as possible by using cookie cutter or pastry ring (7,5 cm).
Ferrero Rocher Frosting
1. Place softened butter and icing sugar into a mixer and whisk until fluffy. Add Nutella.
2. Gradually add heavy cream and mix until combined.
3. On a low speed, whisk in the ground roasted hazelnuts.
4. Add pinch of salt and vanilla extract.
Chocolate Glaze & Cake Assembly
1. Melt chocolate and butter and let it cool down.
2. To assemble mini cakes, place one round of cake at the bottom of the rings and lightly soak it with Baileys*. Spoon in Nutella frosting and top with second cake round. Alternatively you can use a piping bag (see the video).
3. Freeze cakes for about 20 minutes. Remove from the freezer and gently press the cakes out of the models.
4. Pour some chocolate glaze on top, sprinkle with hazelnuts and pipe a decorative swirl on the top . Decorate with Ferrero Rocher balls.
Notes
1. I was using 26 cm cake pan and 7,5 cm round pastry rings (7 mini cakes in total). You can also use a larger pan and bigger/smaller cutter or maybe even 3 layers - as you wish. 😉
2. Alternatively you can use a piping bag, if you don't have rings for mini cakes (demonstration in video).
3. *You can substitute the Baileys with non alcoholic version by mixing milk with some hazelnut extract.
4. Instead of mini cakes, you can also make two layer cake with this amount of ingredients.
5. Cake rings & pusher can be found at Amazon.
Enjoy!
28 сен 2024
