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Chocolate Ferrero Rocher Cake with Coffee and Almond

Servings 22 cm round cake pan
Author נטלי


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


  1. Brownie cake: preheat the oven to 170c degrees and grease the pan.
  2. 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.
  3. Add sugar, salt and coffee and whisk until uniform.
  4. Add eggs one by one, mixing between additions.
  5. Add almond meal, cornstarch and baking powder and mix until you get a uniform batter.
  6. Pour the batter into the pan and straighten the top.
  7. Bake the cake for 20-25 minutes or until set at the edges but still slightly soft in the center.
  8. Cool completely at room temperature.
  9. 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.
  10. Mix well and cool the mixture for about 15 minutes in the refrigerator until it is slightly cold, but still liquid.
  11. Whip the remaining 250 ml. of heavy cream until firm and stable.
  12. 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.
  13. Pour the mousse into a silicone mold of 3-4 cm diameter domes and straighten the top using a palate knife.
  14. Freeze completely for 3-4 hours.
  15. Ferrero Rocher coating: chop the dark and milk chocolate and place in a bowl.
  16. Dissolve in the microwave or over double-boiler until everything is melted and the mixture is uniform.
  17. Add in oil and mix well until smooth and quite thin.
  18. Add almonds and mix.
  19. Remove the domes from the mold and place on a grid.
  20. Pour the chocolate-nut coating over the frozen mousse domes and transfer to a short freeze to set the coating.
  21. Arrange the coated mousse domes on the brownie cake, leaving some gaps between them.
  22. Coffee whipped cream: in a mixer bowl, whip cream, coffee and powdered sugar until a very stable cream is obtained.
  23. Transfer the whipped cream to a piping bag fitted with 2 cm round piping tip. Drizzle mounds of cream between the mousse domes.
  24. Almond tuille: preheat oven to 190c degrees.
  25. In a small pan, put glucose and sugar and heat until the sugar melts and the mixture is completely transparent.
  26. Add almonds and stir until covered with sugar mixture.
  27. Transfer the mixture (it is very thick and it's fine) onto a baking pan lined with baking paper.
  28. Bake for 6-9 minutes or until golden and bubbly.
  29. Cool completely and break into asymmetric pieces.
  30. Arrange some almond tuilles at the top of the cake and serve.

Recipe Notes

  • 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.