Ferrero Rocher Cake (Gluten-Free Chocolate Hazelnut Cake)
Makes a 8-inch layer cake (about 12 slices)
Servings 12
Ingredients
Chocolate Ganache
- 3 cups chocolate chips
- 3 cups heavy cream
Hazelnut Meringue Disks
- 1 ½ cups hazelnuts, chopped
- 1 ¼ cups granulated sugar divided
- 2 tablespoons Bob’s Red Mill 1 to 1 Gluten Free Baking Flour or all-purpose or cake flour, if not gluten-free
- 8 egg whites
- pinch of cream of tartar
Other
- 2 chocolate sponge cake layers (use Gluten Free Chocolate Cake)
- 1 batch Swiss meringue buttercream
- ¼ cup chocolate hazelnut spread (Justin's or Nutella)
- 1 ½ cups hazelnuts, chopped (for sides + decorating)
- 10 Ferrero Rocher truffles (*NOT* gluten-free)
Instructions
Hazelnut Meringue Disks
- Preheat oven to 350℉, line a sheet with parchment. Spread 1 ½ cups hazelnuts, chopped and toast 5 to 8 minutes.
- Pulse toasted nuts in a food processor to fine crumbs. Add 2 tablespoons Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and 0.5 cups granulated sugar; pulse to combine. Set aside.
- Reduce oven to 275℉; re-line the pan. For the meringue, beat 8 egg whites and a pinch of cream of tartar 5 minutes on medium-high. Add remaining 0.75 cups granulated sugar; beat to stiff peaks. Fold in the nut mixture.
- Trace two 8-inch circles on parchment, flip it over. Pipe meringue into the circles with a medium round tip (makes ~3 disks; you need 2). Bake 70 to 90 minutes, watching closely after 60 minutes. Allow to cool.
Chocolate Ganache (poured + whipped)
- Boil the 3 cups heavy cream; pour over 3 cups chocolate chips and whisk smooth. Cool 5 minutes, cover, and refrigerate for 1 hour.
- Whip half the chilled ganache (~1 ½ cups) 8 to 10 minutes to stiff peaks. If it won't whip, add a few tablespoon cold cream and whip again. Reserve the other half for the drip.
Chocolate Hazelnut Buttercream
- Mix ¼ cup chocolate hazelnut spread into 1 cup Swiss meringue buttercream.
Assembly
- On an 8-inch board, anchor the first cake layer with buttercream. Spread half the hazelnut buttercream, add a meringue disk, spread whipped ganache, add the second meringue disk, spread the rest of the hazelnut buttercream, then the final cake layer (upside down for a flat top). Trim any meringue overhang.
- Crumb coat with plain Swiss meringue buttercream (slightly thicker than usual). Chill 30 minutes.
- Press 1 cups hazelnuts, chopped, onto the sides. Chill 30 minutes. Microwave reserved ganache 20 to 40 seconds until pourable. Set cake on a 4-inch pan over a rimmed sheet, pour ganache over the top and sides, working quickly. Chill 30 minutes.
- Transfer to a stand, arrange 10 Ferrero Rocher truffles on top if desired (NOTE: these are NOT gluten-free), sprinkle with 0.5 cups hazelnuts, chopped. Serve, or refrigerate until 3 to 4 hours before serving.
Notes
If served the next day, the meringue softens but still tastes delicious.
Adapted from the "Baking" cookbook.
One important note: I originally developed this recipe years ago before I was fully gluten-free. Because of that, the Ferrero Rocher truffles used for decoration are not gluten-free. If you need the cake to be fully gluten-free, simply omit the Ferrero Rocher garnish or replace it with a gluten-free chocolate candy of your choice.