The Rocher balls from Ferrero are undoubtedly a very delicious and therefore also popular snack. But why you can enjoy pure when you can prepare unique cakes with them that will spoil every snack cat? If you want to try something new as a hobby baker, we can warmly recommend the cake with Rocher balls. And since there are a wide variety of variants, we have put together a selection of recipes for the Rocher cake that you can try out. Recipes for baking, as well as those without baking, are even easier to make the preparation. All that remains to be said: on the stoves, done, go!
Rocher cake with Nutella
- 5 big eggs
- 6 tablespoons of sugar
- 1 3/4 cups ground hazelnuts
- 2 The Mehl
- 2 electric cocoa powder
- 2 teaspoons of baking powder
– 200 g Butter
- 1 1/2 cups of chocolate pieces (crushed chocolate)
- 7 the nutella
- 1 cup of crumbled waffles
- 10 Rocher balls
- Chopped hazelnuts for decorating
For this recipe there will be a deliciousNut floorprepared. Therefore, only so little flour is required. For this purpose, first smash the eggs with the sugar until a foamy cream is created. In another bowl, seven the baking powder, flour and the cocoa and mix the mixture with the grinded hazelnuts.
The drying ingredients that you have just mixed are now carefully stirred under the egg sugar mixture. Do not use a mixer so that the dough does not lose its foamy consistency. Put the dough in a baking pan (approx. 22 cm in diameter) and bake at 175 degrees for about 40 minutes. A cream is also required and here the Nutella comes into play.
Melt the chocolate in a water bath and then let it cool down to room temperature. Mix with the soft butter and the Nutella. Cut the cooled nut floor into two or three slices. Spread the cream evenly on each of the layers and the edge, which you then decorate with the chopped hazelnuts. Halve the Rocher balls and distribute them along the edge of the cake.
Hazelnut mercing
- 3/4 cup of flour
- 3/4 cup of hazelnut flour
- 1 1/2 cups of sugar
- 3/4 cup of sifted cocoa powder
– 1 1/2 TL Natron
- 1 teaspoon baking powder
- 1 teaspoon of salt
- 1/4 cup of vegetable oil
- 3/4 cup of buttermilk
- 3/4 cup of hot water
- 2 owner
- 2 teaspoons for Vani
- Rocher balls and chopped hazelnuts to decorate
For the Nutella butter cream:
- 1 1/2 cups of unsalted, soft butter
- 3/4 Nutella taxes
- 3 cups of sifted powdered sugar
- 3/4 cup of sifted cocoa powder
For the hazelnut meringue:
- 2 proteins
- 5 tablespoons of sugar
- 1 pinch of salt
– 1 Prise Weinstein
- 1/2 cup of peeled, crushed and roasted hazelnuts
- 1 1/2 tablespoon of cocoa powder sifted
Heat the oven to 175 degrees before starting with the preparation of the Rocher cake. Grease three jumping shapes (15 cm each) and sprinkle them with cocoa powder. Cover the floor with baking paper. Mix all dry ingredients in a bowl. Mix all the damp products in an extra bowl. However, the hot water is recently added and gradually stirring so that the eggs do not cook. Then mix the moist with the dry products for about 2 to 3 minutes. A very thin dough is created. Spread it in equal parts in the prepared baking tins and bake the floor for about 30 to 35 minutes.
For the cream, they first hit the soft butter creamy with a blender. It takes about 2 minutes. Mix cocoa and powdered sugar in an extra bowl. You then gradually add this mixture to the butter at a low level. Finally add the Nutella and mix well for 5 minutes.
The meringue (also called meringue) is optional. Heat the oven to 120 degrees. You place a baking sheet with baking paper, on which you previously draw two circles with a diameter of 12 cm. Turn the baking paper around. Mix the protein, salt and wine stone with a mixer. Then gradually add the sugar to the tablespoon. Then stir in hazelnuts and cocoa and shape circles on the baking paper with a piping bag or free hand. Use the circles you have marked. Bake for 90 minutes and let everything cool.
Place one of the floors on a cake plate and brush it with 2/3 of the butter cream. Then place one of the meringue discs that you can also spread with cream on request. Repeat the whole thing with the other floors, whereby the last one does not get a meringue. Brush the entire cake with cream, let it rest for 20 minutes and brush it again with the rest of the cream. After another rest phase of 20 minutes, you can decorate it with rosettes on request.
With cream cheese without baking
-200 g chocolate cookies
- 70 g soft butter
- 8 to 10 roughly crushed Rocher balls
- 400 g cream cheese
- 1/2 cup of fine sugar
-1 teaspoon vanilla essence
-500 ml vanilla ice cream, slightly thawed
- 8 to 10 Rocher balls for decorating
For chocolate sauce:
- 100 g dark chocolate
- 1/2 cup of cream
- 2 tablespoons of brown sugar
Place a springform pan (19 cm) with baking paper. Shoot the cookies until a fine powder is created. Mix them with the melted butter. Put the mixture into the mold and press your fingers. Place the shape in the freezer for 30 minutes. In the meantime, mix the cream cheese with the sugar and vanilla. Add the ice cream, mix and then stir in the crushed balls. Spread this cream on the cake base in the fridge for about 4 hours.
Get out of the freezer about 10 minutes before serving. And only then is it decorated with the sauce. They prepare them on the hed over low heat by mixing the chocolate, cream and sugar. The sugar should dissolve completely. Then let the sauce cool. It can be stored in the refrigerator before serving and should be heated again before decorating.
For the soil:
-174 g of oreo-kex
- 20 g hazelnuts
- 3 tablespoons of melted butter
For the middle layer:
- 350 ml of whipped cream
– 150 g Nutella
- 205 g sweet, small chopped chocolate for baking
- 75 ml whipped cream for melting the chocolate
- 1 teaspoon of corn flour or corn starch
For the upper layer:
- 113 g of sweet chocolate
- 75 ml whipped cream
- Rocher balls and flowers for decorating
You can also prepare this variant without baking. Grease a springform pan (15 cm) and sprinkle it with flour. Shoot the oreo biscuits and hazelnuts in a mixer. Put everything together with the melted butter in the baking pan and press the mixture with a spoon. Place the shape in the freezer for 20 minutes. In the meantime, 75 ml of cream are heated together with the chocolate in the microwave at medium greatness so that the chocolate melts (approx. 1 minute). Stir every 15 seconds. Alternatively, a water bath is also suitable. Let the chocolate cool and melt the Nutella in the meantime. Brush the larger amount of cream in a bowl and add the sifted corn flour. Don't mix for too long, otherwise the cream will turn into butter. Give this cream to the chocolate cream mix and mix up, whereupon you add the Nutella after mixing it for 10 seconds. Spread this cream on the cold biscuit floor of the Rocher cake. Cover the shape with film and put it again in the freezer.
Put the chocolate in a bowl, heat the remaining 75 ml of cream (without boiling it up) and mix both until the chocolate has been completely melted. If necessary, heat up the mixture again. Let the chocolate glaze cool and then distribute it on the mousse. Put the Rocher cake into the freezer again so that the glaze is stuck. Then you can decorate balls and flowers with Rocher.
