Ferrero Rocher Cake

The Ferrero Rocher Cake is a true masterpiece for anyone who loves chocolate and hazelnuts.

Ingredients for the First Sponge:

• 3 eggs
• 3 tablespoons sugar
• 3 tablespoons flour
• 3 tablespoons ground hazelnuts
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 tablespoon breadcrumbs
• 60g cooking chocolate
• 1/3 cup margarine (butter can be used instead with no difference)

Instructions:

1. Beat the egg yolks with sugar and vanilla sugar. Add melted chocolate and margarine, followed by flour, breadcrumbs, ground hazelnuts, baking powder, and beaten egg whites.
2. Bake at 180°C (350°F) for 15 minutes in a 26×34 cm pan.
3. Prepare the second and third sponges in the same way.
4. Before assembling, soak each sponge with 1 dl of milk or chocolate milk.

Filling:

• 500g mascarpone cheese
• 500g whipped cream
• 400g Nutella
• 6 tablespoons ground hazelnuts
• 6 tablespoons crushed wafers

1. Whip the cream (you can add stabilizer if desired), then fold in the mascarpone and Nutella at low speed, or gently mix with a spoon until combined.

Assembly:

1. Layer the sponges with the filling in between.
2. Cover the cake with fondant, glaze, whipped cream, or the remaining filling, then sprinkle with crushed hazelnuts.

Optional adjustments: You may use 400g hazelnuts, half ground, and half roughly chopped. Adjust the amount of wafers as desired; try 3 tablespoons with extra hazelnuts for a richer taste. If making it for the first time, try halving the filling (e.g., 300g mascarpone, 300g cream, 200g Nutella).

Substitutions: Any dark chocolate spread can replace Nutella, but avoid substitutes for the mascarpone or hazelnuts for the best results.

Enjoy this rich, layered cake that’s perfect for special occasions or whenever you’re craving something decadent!

recipe by Vesna

Black and White Chocolate Cake

Ingredients

For the Cake Layer:

• 250g butter
• 140g powdered sugar
• 140g cooking chocolate
• 5 egg yolks
• 5 egg whites
• 140g all-purpose flour

For the Filling:

• 7 eggs
• 7 tablespoons sugar
• 125g butter
• 100g white chocolate

For the Glaze:

• 140g powdered sugar
• 1/4 liter warm water
• 180g cooking chocolate

Instructions

1. • Beat the butter until creamy, then add powdered sugar and continue mixing. Melt the chocolate and blend it into the butter mixture. Gradually add the egg yolks, one at a time, mixing well after each addition. Whip the egg whites into stiff peaks, gently fold them into the batter, and then add the flour.
   • Grease and flour a cake pan, pour in the batter, and bake in a moderately preheated oven for about 1 hour.
2. • Cook the egg yolks with sugar over a double boiler. Add melted chocolate, and once cooled, gently fold in the whipped egg whites and creamed butter.
3. • Once cooled, slice the cake in half horizontally (keeping the bottom layer slightly thinner). Spread the filling between the layers.
4. • Combine powdered sugar with 1/4 liter of warm water, stirring until the sugar dissolves. Add the chocolate and heat gently, stirring continuously until the chocolate melts and the glaze reaches a pourable consistency.
   • Pour the glaze over the entire cake and decorate as desired.