Today, I provide you with a layer of cake Ferrero Rocher. A cake that reminiscent of the flavors and textures of these famous chocolates adds a touch of deliciousness in addition to a layer of chocolate caramel. It’s really delicious!
This is a large chocolate cake with caramel flavor on it, perfect for Easter holidays or any other festival. Concentrated binge eating is enough to please adults and young people.
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Ingredients (for 18 cm cake):
Chocolate Chip Cookies:
- 4 individual eggs, white and yellow
- 1/4 teaspoon salt
- 140 g de sucre (70+70)
- 100g sunflower oil
- 40g black cocoa
- 80 grams very hot water
- 110g flour
- 20 grams of corn starch (corn starch)
- 2 teaspoons chemical fermentation powder
Milk and Peanut Butter Chocolate Ganachi:
- 300g full liquid cream at least 30% mg
- 250g milk chocolate
- 70 g de Nutella
- 250g Mascarpone (or Philadelphia cheese)
Chocolate Caramel:
- 150 g de sucre
- 300g full liquid cream at least 30% mg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 80g butter
- 80g dark chocolate 52%
Soak chocolate milk:
- 10g black cocoa
- 45 g de sucre
- 220g milk
Crispy layer:
- 100g milk chocolate
- 20g sunflower oil
- 70 g crispy waffles (or Gavottes)
- 30g roasted hazelnuts
Rock frosting:
- 150g dark chocolate 52%
- 150g milk chocolate
- 80g sunflower oil
- 100g roasted hazelnuts
Decorative style:
- 13 Ferrero Rocher Chocolate
instruct:
- D -1, prepare chocolate chip cookies in the morning. Preheat the oven to 170°C, static. Two rows of 18 cm mold with parchment paper.
- In a bowl, install the egg white with salt. Half of the sugar was incorporated 3-4 times (70 g) and mixed thoroughly between each additive to incorporate.
- In another bowl, white the egg yolk with the other half of sugar (70 g) for a few minutes.
- Add oil and mix until uniform.
- Screen in cocoa and mix again to combine.
- Add very hot water and mix until uniform.
- Gently incorporate 1/3 of the protein into Mary.
- Mix dry ingredients separately: flour, corn starch and baking powder. Screen basic preparations and include Mary. Then do the same thing in 2 times with the remaining egg whites.
- Divide the dough evenly into two molds.
- Place both molds at the same time and cook the cookies for about 35 minutes, or until the toothpick is dry.
- Let cool down and then unload in the refrigerator for a few hours.
- Sprinkle 130 g (100 + 30) of hazelnuts on a plate covered with parchment paper and bake in an oven preheated to 150°C for 10-15 minutes, static heat.
- Prepare for Ganache. Heat the butter to a boiling point without boiling.
- In a bowl, add chocolate to chopped milk and peanut butter. Pour over hot cream and mix with the mixer until uniform. Then join Mascarpone and do the same.
- Film is in contact and placed in the refrigerator for at least 5 hours.
- Prepare chocolate caramel. On low temperatures (at home 8/14), place the pot, preferably thick. Cover the bottom with a little sugar and melt without touching it. Once the sugar has melted, add a little sugar and wait to mix it with Maryse. This way, melt all the sugar by watching it so that it does not burn.
- Meanwhile, heat the liquid cream to the microwave and add it to the caramel sugar, mixing continuously to blend. Beware of water splashing!
- After the whole cream is combined, bring the preparations to a boil, always mixing. Add salt and vanilla, mix and remove from heat.
- Remove from heat and cut into pieces butter and chopped chocolate. Mix well until the chocolate and butter melt, then mix with the mixer until uniform.
- Pour into a bowl and touch the film. Keep the refrigerator in the refrigerator for several hours until the cake is edited. Caramel will thicken.
- D -1, afternoon, prepare chocolate milk to soak the cake. In a small pot, mix the cocoa with sugar. Add a little milk and mix until uniform. Then do the same for the remaining milk.
- Bring to a boil, mix permanently until the sugar is completely dissolved. Let cool.
- Prepare the crispy layer. Melt the milk chocolate into microwave fragments sliced for 15-20 seconds. Add oil and mix until uniform.
- Cut the waffles into small pieces. Add hazelnuts and chocolate. Mix until uniform.
- Finished cream. Mix the thickened ganas for about a minute (not too long!).
- Cut each cookie into 2 discs.
- Ride cake. On the demo tray, place the first cookie. Soak in chocolate milk. Place around a 15 cm tall Rhodoïd and a cake ring.
- Add 1/3 of Ganache and distribute evenly with Maryse. Then spread it with 1/3 chocolate caramel with the spoon. Then use 1/3 of crisp preparation.
- Repeat the same operation twice again.
- Cover the cake with the final cookies and sprinkle with chocolate milk. Take a picture of the surface of the cake and leave it overnight.
- D 0, in the morning, prepare rock frosting. Melt the chocolate in the oven and cut into 15-20 seconds in microwave.
- Add oil and mix until uniform. Then do the same for the hazelnut burst. If it’s too hot, cool a little bit. The correct temperature for the frosting is 32°C.
- Remove the cake, remove the circle and rohodoïd. Pass a large cake raclette to the uniform edge.
- Place the cake on a rack with the plate below. Start with frosting on the edges. Leave to go and carefully place the cake on the presentation.
- Decorate with Ferrero Rocher chocolate.
- keep Calm. This is a pleasure!
