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Ferrero Rocher Gebakjes Recipe

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This Ferrero Rocher Gebakjes recipe is a decadent chocolate and hazelnut cake inspired by the famous Ferrero Rocher chocolates. Featuring a moist chocolate cake base layered with a rich hazelnut-chocolate cream and topped with a smooth chocolate ganache studded with hazelnuts and garnished with half Ferrero Rocher bonbons, this dessert is a perfect indulgent treat for special occasions or chocolate lovers.

Ingredients

Chocolate Cake Batter

  • 3 eggs
  • 200 g granulated sugar
  • 8 g vanilla sugar
  • 0.2 g salt (a pinch)
  • 145 ml sunflower oil
  • 150 ml milk
  • 150 g all-purpose flour
  • 10 g baking powder
  • 45 g cocoa powder

Hazelnut-Chocolate Layer

  • 250 ml milk
  • 25 g cornstarch (maïzena)
  • 15 g cocoa powder
  • 70 g dark brown sugar
  • 8 g vanilla sugar
  • 100 g milk chocolate, chopped
  • 60 g hazelnuts, chopped

Chocolate Ganache Topping

  • 75 ml heavy cream (unwhipped)
  • 150 g milk chocolate, chopped
  • 20 g hazelnuts, finely chopped
  • Ferrero Rocher chocolates, halved (for decoration)

Instructions

  1. Prepare the batter: Break the eggs into a large bowl, add the granulated sugar, vanilla sugar, and a pinch of salt. Beat the mixture for 2-3 minutes until well combined and slightly fluffy. Then add the milk and sunflower oil, mixing for an additional 30 seconds to incorporate.
  2. Sift dry ingredients: Sift the flour, baking powder, and cocoa powder into the bowl. Gently fold everything together until you have a smooth chocolate batter without lumps.
  3. Bake the first cake layer: Pour approximately 300 grams of the chocolate batter into a baking pan lined with parchment paper to prevent sticking. Place the pan in a preheated oven at 175 ℃ (350 ℉) and bake for 7-10 minutes until partially cooked and still moist. Remove carefully from the oven.
  4. Make the hazelnut-chocolate filling: Warm the 250 ml milk in a frying pan over medium heat. Add the vanilla sugar, dark brown sugar, cornstarch, and cocoa powder. Stir constantly with a whisk until the mixture thickens to a creamy consistency.
  5. Add chocolate and hazelnuts: Remove the pan from heat, stir in the chopped milk chocolate pieces. Let sit for 1 minute, then mix thoroughly until smooth. Finally, stir in the chopped hazelnuts until evenly distributed.
  6. Fill the cake: Transfer the hazelnut mixture into a piping bag for easier spreading. Evenly spread the hazelnut filling over the partially baked chocolate cake layer, creating a smooth, even layer. Then pour the remaining chocolate batter evenly over the hazelnut layer.
  7. Bake the assembled cake: Return the baking pan to the oven at 175 ℃ and bake for 22-25 minutes, keeping a close watch as oven times can vary. The cake should be fully set and cooked through at the end of this time.
  8. Prepare the chocolate ganache topping: Heat the heavy cream until nearly boiling, then add the chopped milk chocolate. Let sit for 1 minute, then stir well to form a smooth ganache. Stir in the finely chopped hazelnuts for added crunch and flavor.
  9. Top the cake: Pour the chocolate ganache evenly over the cooled cake, spreading it to ensure a uniform layer.
  10. Decorate and serve: Cut the chocolate cake into squares. Garnish each piece with a halved Ferrero Rocher chocolate. Your Ferrero Rocher Gebakjes are now ready to be enjoyed!

Notes

  • Use parchment paper in your baking pan to prevent sticking and ensure easy removal of the cake.
  • The initial short bake creates a partially cooked base that holds the hazelnut filling without mixing layers.
  • Chopped hazelnuts added to the ganache topping add texture and flavor reminiscent of Ferrero Rocher chocolates.
  • Allow the cake to cool slightly before slicing to keep the layers intact.
  • You can substitute sunflower oil with any neutral vegetable oil if preferred.
  • If you prefer a stronger chocolate flavor, use high-quality cocoa powder and chocolate with higher cocoa content.

Find it online: https://bitezly.com/ferrero-rocher-gebakjes-recipe/