Chocolate Fudge FERRERO Rocher Cake
Chocolate fudge cake, Ferrero Rocher and nutella all rolled into one – amazing!
SERVES 12 PREP 25 MINS plus cooling COOK 50 MINS ✱ 100g dark chocolate, broken into squares ✱ 125g butter, softened ✱ 275g caster sugar ✱ 3 eggs ✱ 150g self-raising flour ✱ 60g ground hazelnuts ✱ 25g cocoa powder FOR the Chocolate SAUCE ✱ 200g milk chocolate, finely chopped ✱ 100ml double cream FOR the nutella Cream ✱ 300ml double cream ✱ 1tsp vanilla extract ✱ 4tbsp nutella ✱ Ferrero Rocher, to decorate
heat the oven to 180°c, gas 4. grease a 15cm diameter deep cake tin. line the base and sides with baking paper. melt the chocolate in a pan with 250ml water over a low heat. cool slightly.
beat together the butter and sugar
until pale and creamy, then gradually beat in the eggs. mix together the flour, ground hazelnuts and cocoa powder. Stir half into the mixture followed by half the melted chocolate. repeat, stirring until just combined.
3 Spoon into the tin and level the surface. bake for 45 mins until a skewer inserted in the centre comes out clean. cool.
4 For the sauce, put the chocolate into a bowl. heat the cream until just below boiling, pour over the chocolate and stir until smooth. Set aside to cool.
5 For the nutella cream, whisk together the cream, vanilla and nutella until just thick enough to hold soft peaks. drizzle some of the chocolate sauce over the cake, pipe or spoon the nutella cream around the top and pile Ferrero rocher in the centre. drizzle over more sauce. Per serving: 600 cals, 41g fat (22g sats), 50g carbs