ferrero rocher cake

Ferrero Rocher Cake

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This lovely cake was baked by my husband for my birthday and I was overjoyed at how beautifully it has turned out! Since I avoid Maida(all purpose flour) and refined sugar in my cooking & baking, he made this gluten-free & used honey as a sweetener for both the cake & the frosting. I love how it has beautiful notes of chocolate & hazelnut in every bite. Though it looks elaborate, It takes very few ingredients to make this and the method is quite simple. Try out my recipe for this Gluten-free, sugar-free & guilt-free Ferrero Chocolate cake!

Ingredients:

  • Coconut oil – 60 grams (½ cup)
  • Any sugar free dark chocolate – 60 grams (½ cup)
  • Honey – 45 ml (½ cup)
  • Eggs – 3 , separated 
  • Vanilla essence – 1 tablespoon 
  • Ground hazelnuts – ½ cup 
  • Ground almonds – ½ cup  

Frosting:

  • Heavy cream – 1 cup 
  • Cocoa powder – 1 teaspoon 
  • Honey – 3 tablespoons 

Instructions:

  1. Preheat the oven to 350 degrees F (180 degrees C). Line a baking pan with parchment paper/ butter paper. Don’t just grease the pan as the parchment paper is essential. 
  2. Add coconut oil & chocolate to a microwavable bowl & microwave on high for 30 seconds. Combine well so the chocolate is smooth & flowy. Microwave for another 30 seconds if there are some chunks left. Let it cool.
  3. Separate the egg whites from the yolks and pour them in separate bowls. Using an electric hand beater, whisk together the honey, egg yolks & vanilla essence until slightly thick & light in color. Pour the melted chocolate & coconut oil mixture into the egg yolk mixture. Whisk and combine well using a spatula. Mix in the ground hazelnuts and almond flour until combined. 
  4. In a separate bowl, beat the egg whites using the electric mixer until stiff peaks form. Add this in portions into the chocolate hazelnut mixture and mix very gently. Don’t over mix. 
  5. Pour into the prepared baking pan and bake for 40 minutes or until a toothpick inserted in comes out clean. 

Frosting: In a large bowl, whisk the heavy cream on high for 3-4 minutes until stiff peaks form. Add in honey according to your preference & cocoa powder. Beat again until well combined. Use a star tip nozzle for your piping bag and fill the bag with the whipped cream. Pipe large roses onto the cake evenly. Garnish with hazelnuts and shaved chocolate. Enjoy a slice of this guilt-free yet delicious ferrero rocher cake! Refrigerate for upto 5 days.

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