If you like Ferrero Rocher, you’re going to love this Ferrero Rocher cake. It’s made of a chocolate brownie cake topped with chocolate mousse domes that are covered with Ferrero Rocher coating, coffee whipped cream and some almond tuilles for decoration.
Photo: Natalie Levin
Chocolate Ferrero Rocher Cake with Coffee and Almond
For the brownie cake:
- 200 grams dark chocolate
- 150 grams (1 stick + 1 tbsp.) butter
- 150 grams (3/4 cup) sugar
- 1/4 tsp. salt
- 2 tsp. instant coffee
- 3 large eggs (at room temperature)
- 75 grams (3/4 cup) almond meal
- 25 grams (2 tbsp.) cornstarch
- 1 tsp. baking powder
For chocolate mousse domes:
- 160 ml. (2/3 cup) whipping cream
- 250 grams dark chocolate
- 250 ml. (1 cup) cold whipping cream
For Ferrero Rocher coating:
- 50 grams dark chocolate
- 200 grams milk chocolate
- 75 ml. (1/3 cup) vegetable oil
- 100 grams roasted almonds (finely chopped)
For coffee whipped cream:
- 250 ml. (1 cup) cold whipping cream
- 2 tsp. instant coffee powder or espresso powder
- 50 grams (5 tbsp.) sugar powder
For almond tuilles:
- 25 grams (1 tbsp.) glucose or corn syrup
- 30 grams (3 tbsp.) sugar
- 30 grams sliced almonds
- Brownie cake: preheat the oven to 170c degrees and grease the pan.
- Chop the chocolate and put in a bowl. Add butter and melt together in a microwave or over double-boiler until everything melts and the mixture is smooth.
- Add sugar, salt and coffee and whisk until uniform.
- Add eggs one by one, mixing between additions.
- Add almond meal, cornstarch and baking powder and mix until you get a uniform batter.
- Pour the batter into the pan and straighten the top.
- Bake the cake for 20-25 minutes or until set at the edges but still slightly soft in the center.
- Cool completely at room temperature.
- Chocolate mousse domes: in a bowl, put 160 ml. of cream and add in the chopped chocolate. Melt together in a microwave or over double-boiler until everything is melted and the mixture is uniform.
- Mix well and cool the mixture for about 15 minutes in the refrigerator until it is slightly cold, but still liquid.
- Whip the remaining 250 ml. of heavy cream until firm and stable.
- Gently fold the whipped cream into the chocolate mixture until you get a uniform mousse. The mousse is not very stable and that’s fine – it will set in the refrigerator.
- Pour the mousse into a silicone mold of 3-4 cm diameter domes and straighten the top using a palate knife.
- Freeze completely for 3-4 hours.
- Ferrero Rocher coating: chop the dark and milk chocolate and place in a bowl.
- Dissolve in the microwave or over double-boiler until everything is melted and the mixture is uniform.
- Add in oil and mix well until smooth and quite thin.
- Add almonds and mix.
- Remove the domes from the mold and place on a grid.
- Pour the chocolate-nut coating over the frozen mousse domes and transfer to a short freeze to set the coating.
- Arrange the coated mousse domes on the brownie cake, leaving some gaps between them.
- Coffee whipped cream: in a mixer bowl, whip cream, coffee and powdered sugar until a very stable cream is obtained.
- Transfer the whipped cream to a piping bag fitted with 2 cm round piping tip. Drizzle mounds of cream between the mousse domes.
- Almond tuille: preheat oven to 190c degrees.
- In a small pan, put glucose and sugar and heat until the sugar melts and the mixture is completely transparent.
- Add almonds and stir until covered with sugar mixture.
- Transfer the mixture (it is very thick and it’s fine) onto a baking pan lined with baking paper.
- Bake for 6-9 minutes or until golden and bubbly.
- Cool completely and break into asymmetric pieces.
- Arrange some almond tuilles at the top of the cake and serve.
- The cake is at its best on the day of preparation, but it can be kept in a closed container in the refrigerator for up to 5 days.
- Instead of almonds you can use any other type of nuts you like.
Photo: Natalie Levin