Chocolate fudge cake, Ferrero Rocher and Nutella all rolled into one totes amazing cake!
Ferrero Rocher Recipes: Chocolate Fudge Cake
SERVES:12 PREP:25 MINS plus cooling COOK: 50 MINS
What you need:
100g dark chocolate, broken into squares
125g butter, softened
275g caster sugar
150g self-raising flour
60g ground hazelnuts
25g cocoa powder
200g milk chocolate, finely chopped
100ml double cream
300ml double cream
1tsp vanilla extract
Ferrero Rocher, to decorate
What you need to do:
1 Heat the oven to 180C, 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.
2 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, level the surface and bake for 45-50 mins until a skewer inserted into the centre comes out clean. Leave to 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 melted and smooth. Set aside to cool and thicken slightly.
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 more chocolate sauce over the top.