Name: Farrero Rocher Cake recipe by Uzma Khan at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: For Chocolate layer, 100 gram semi sweet chocolate; 95 gram all purpose flour; 170 gram butter; 1 tbsp unsweetened cocoa powder; 1 tsp instant coffee powder; 200 gram sugar; 1/4 tsp salt; 3 eggs; 1 tsp vanilla extract; Some chopped chocolate; For crunchyness in centre, 1 cup hazel nuts; 20 to 25 digestive biscuits; 20 to 25 weffel shells; Chocolate ganash for filling, 1 bowl semi sweet chocolate; 1 bowl whipping cream; For Frosting, 160 gram chocolate; 160 gram whipping cream; 1/4 cup cocoa powder; 1/2 cup nutella; 1 and 1/2 tsp vanilla essence; 1 cup butter at room temperature; For chocolate glaze, 200 gram semi sweet chocolate; 2/3 cup hot milk; 1/4 cup butter; 1/4 cup sugar; 1/2 cup chopped hazelnut; 1/2 cup chopped cashew; Some Farrero chocolate for garnish

Ingredients Serving: 8

For Chocolate layer, 100 gram semi sweet chocolate
95 gram all purpose flour
170 gram butter
1 tbsp unsweetened cocoa powder
1 tsp instant coffee powder
200 gram sugar
1/4 tsp salt
3 eggs
1 tsp vanilla extract
Some chopped chocolate
For crunchyness in centre, 1 cup hazel nuts
20 to 25 digestive biscuits
20 to 25 weffel shells
Chocolate ganash for filling, 1 bowl semi sweet chocolate
1 bowl whipping cream
For Frosting, 160 gram chocolate
160 gram whipping cream
1/4 cup cocoa powder
1/2 cup nutella
1 and 1/2 tsp vanilla essence
1 cup butter at room temperature
For chocolate glaze, 200 gram semi sweet chocolate
2/3 cup hot milk
1/4 cup butter
1/4 cup sugar
1/2 cup chopped hazelnut
1/2 cup chopped cashew
Some Farrero chocolate for garnish

Instructions

Add sweet chocolate and butter in mixing bowl keep on double boiler till chocolate and butter melt and mix evenly
Now add sugar and mix nicely and left out the bowl from heat
Add egg one by one in chocolate mixture and mix nice
Now add cocoa and instant coffee powder one by one and mix
Add sieve flour and salt in this and mix, add vanilla extract and mix
Now transfer the better in three already greased baking dish and add chopped chunks over the top and bake in preheated oven at 180* for 18 to 20* minutes
Now roast the hazelnuts and transfer in blending jar and blend coarsely, like this blend biscuits and waffels shells and mix
For chocolate ganash add whipping cream and chocolate in double boiler and heat till chocolate nicely mix and keep aside
For nutella frosting, take melted butter and whipped till creamy, add cocoa powder, some chocolate ganash and nutella one by one and mix nicely and keep aside
For chocolate glaze, take butter, sugar, hot milk and chocolate in mixing bowl and keep on double boiler and heat till all mix nicely when done sieve the mixture
Once the cake layer prepare for assembling place a layer in bottom spread some chocolate ganash over it
Now sprinkle remaning hazelnut and shells over it
Again place the other layer spread nutella frosting and place the layer of shells and hazelnuts
For for last layer, place layer of cake, spread nutella frostings and coat the whole cake with chocolate ganash from all side
Now sticks the chopped cashew and hazelnut all sides of cake and keep the cake in fridge to chill
When cake chilled pour the chocolate glaze over the top and spread the glaze from all sides with sptulla to cover the nuts from all sides
Now chill the cake for set
Once set garnish with homemade Farrero Rocher chocolate and with blended hazelnut and shells

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