UPDATED POST ON 2/11/2015
I have not doing justice to this recipe because of the picture. Today, i have decided to prepare a cake and took a new set of pictures. Minor changes in the recipe and I have blended the chocolate until very fine . The recipe has already been tested by many readers and most are happy with it.
This is a simple butter pound cake to “get rid” of the idle chocolate sitting in my kitchen shelf. I have decided to prepare this because I have one box of almost expired Ferrero Roche. It is a nice cake resembling the texture of walnut cake and if you analyse the content of Ferrero Roche, you will know that it is basically made up of chocolate, waffle and a hazelnut. Blending and incorporate into a butter cake has transformed it into a hazelnut butter cake.
There is no reason for reader to buy Ferrero Rocher just to prepare this cake. If you don’t have any leftover Ferrero Rocher. you can always substitute it with hazelnut of the same quantity or Oreo biscuit and come out with an Oreo butter cake or hazelnut butte cake.
Trust me, the recipe is ultra simple using very easy to remember traditional pound cake recipe without odd numbers for the ingredients. It uses the simplest creaming approach and hence yields a rather rugged traditional type of butter cake. When you take a bite, you have a mouthful of hazelnut bits and melted chocolate for you to enjoy it. It is moister than most butter cake because melted chocolate smoothen the texture of the cake. It definitely goes well with a cup of coffee or tea.
It is rather difficult to take picture for this nice cake due to its dark chocolate colour, rugged texture and delicious crumbs dropping here and there.. Therefore, pardon me if I am unable to convince you the recipe via pictures but trust me, it is definitely worth a try.
WHAT IS REQUIRED
Servings: Prepare an 8” square baking tin
250 grams of Ferrero Rocher or hazelnut or Oreo biscuits
200 grams of castor sugar
275 grams of self raising flour
250 grams of butter
- 20 grams of condensed milk (not in picture)
50 grams of fresh milk
STEPS OF PREPARATION
Lightly grease or line an 8” square baking tin with parchment paper and pre-heat the oven to 170 degree Celsius.
Place the Ferrero Rocher/hazelnut/Oreo biscuits in a food processor. Blend it until fine. Set aside for later use.
Cream the butter and sugar in a big whisking bowl until light, pale and fluffy. Add eggs one at a time. Beat until well mixed, Scrap the bottom of the mixing bowl to ensure that there are no unmixed eggs settled at the bottom of the mixing bowl. Add about 200 grams of the Ferrero Rocher crumbs and use the slowest speed to stir until well mixed. The remaining 50 grams of the crumbs will be used as cake toppings but that is optional depend on individual likings.
Sift in 1/3 of the flour and add 1/3 of the milk, use a spatula to fold in the flour and milk as quickly as possible. Repeat the same for the remaining 2/3 of the flour and milk. Transfer the batter to the baking tin. Level and sprinkle with the remaining Ferrero Rocher crumbs.
Bake in the oven for 170 degree Celsius for for the first 20 minutes and reduce to 160 degree Celsius for another 30 minutes. At the 4o minutes mark, test if the cake is done by performing a skewer test (meaning inserting a skewer in a few positions of the cake and come out clean). Note that since the topping is chocolate crumbs, it can get burn rather easily. If there are signs of burnt, off the top heat. If at the end of the suggested timing, the cake is still uncooked, extend the timing until it passed the skewer test. This is very common as every oven have some unevenness in its temperature .
Cool completely (best to rest overnight) at room temperature before cutting. Don’t throw away any debris from the cutting as it is actually the Ferrero Rocher crumbs that are delicious.
A simple recipe with a great taste. The incorporation of Ferrero Rocher make it an extremely moist cake compare to other butter cake. The hazelnut bits is fun to bite. But I do not encourage readers to specifically go and buy a Ferrero Rocher just to prepare this cake. Remember that the next best alternatives will be plain hazelnut or Oreo biscuits. For these two options, you can consider to add another 50 additional grams of milk to the batter.(100 grams of milk in total and all other ingredients citerus paribus or remain unchanged)
Hope you like the post today. Cheers and have a nice day.
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Great idea, Ken. I’ll bet everyone enjoyed that cake 🙂
A nice cake though! Thanks
This looks really good Ken. Thanks for sharing/ I’m pinning for later.
Yummy! This looks delicious! Now I need to get my hands on some Ferrero Roche!
This cake looks beyond delicious!! I need to try this one:) Thanks for sharing with us on Four Seasons~ Lynn
Tks for the great recipe. Any idea why the top of the cake cracked? Too dry or? Tks.
Possible the cake pan size
Hi Ken, you did mention : For these two options, you can consider to add another 50 additional grams of milk to the batter.(150 grams of milk in total and all other ingredients citerus paribus or remain unchanged) . In the ingredient it stated 50 gm and additional 50gm then it should be 100gm and why 150 gm of milk in total. Tks.
Sorry, it should be 100 grams of milk. Thanks for highlighting and I have amended to 100 grams
Hi Ken, the recipe calls for condensed milk. Is it a must? When should we put the condensed milk into the batter?
Yes . It help in bonding . During creaming stage
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