Chocolate hazelnut torte recipe

A cake inspired by Ferrero Rocher

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This is a rich dessert, composed of fluffy chocolate cake and layers of fluffy mousse speckled with hazelnut brittle. Each bite will remind you of the decadent Ferrero Rocher chocolate truffles!

Ferrero Rocher torte

Makes 8 servings

Ingredients:

Cake:

  • 1 cup granulated sugar
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup boiling water

Nutty simple syrup:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon nut extract or flavoring

Hazelnut Praline:

  • 1/4 pound shelled and skinned hazelnuts
  • 1 cup granulated sugar
  • 1/4 cup water

Fluffy Ganache Frosting:

  • 1/2 cup heavy whipping cream
  • 1/2 cup milk chocolate chips
  • 1-3/4 to 2-1/4 cups powdered sugar

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour one 9-inch round baking pan.
  2. To make the cake portion, stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add egg, milk, oil and vanilla. Beat very well.
  4. Stir in the boiling water and pour the batter into prepared pan.
  5. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  6. Cool 10 minutes. Remove from pan to wire racks. Cool completely.
  7. Once it has cooled, take it out of the pan and pop it into the freezer for a spell. Then, slice it in half horizontally.
  8. To make the simple syrup, in a medium saucepan, combine sugar and water.
  9. Bring to a boil, stirring, until sugar has dissolved.
  10. Simmer for 5 minutes, remove from heat, and add extract. Stir, then allow to cool.
  11. To make the praline, liberally coat a baking pan with vegetable oil, place the hazelnuts on it in a single layer, and set it aside.
  12. Combine the sugar and water in a saucepan over high heat and cook until the mixture turns amber.
  13. Immediately pour the syrup over the hazelnuts, let it cool completely, and break it into small pieces.
  14. Transfer the pieces to a sealable plastic bag and crush them using a heavy skillet or rolling pin.
  15. Transfer the crushed pieces to a food processor and process until the mixture is finely ground.
  16. To make the frosting, in a saucepan, bring the cream to a simmer and then pour it over the chocolate chips.
  17. Let the mixture sit for 3-4 minutes before whisking until smooth.
  18. Place the pan in a bowl of ice water, stirring constantly until cooled.
  19. Gradually beat in the powdered sugar and whip until smooth, thick and fluffy.
  20. To assemble, brush half of the simple syrup evenly over one half of the cake.
  21. Then spread about a third of the frosting onto the top of that half and sprinkle it with half of the praline.
  22. Place the other half of the cake layer on top, brush it with the rest of the syrup, and spread the remaining frosting along the top and sides.
  23. Press the remaining praline into the frosting on the sides and sprinkle some on top if you're feeling fanciful. Chill for a bit before serving.

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