Ferrero Rocher chocolate pistachio cake

Name: Ferrero Rocher chocolate pistachio cake
Prep time: 90 min
Yield: 6
Ingredients: 6 Ferrero Rocher; 300ml Double cream; 220g White plain flour; 160g Dehydrated dates; 150g Chocolate; 130g Cane sugar; 90g Butter; 60g Pistachios; 4 Eggs; 1tsp Baking powder; 1tsp Baking soda; A pinch of salt

Duration:	Servings:	Level:
1h 30min	6 persons	Medium

Ingredients

For the cake	Amount
Ferrero Rocher	6
Double cream	300ml
White plain flour	220g
Dehydrated dates	160g
Chocolate	150g
Cane sugar	130g
Butter	90g
Pistachios	60g
Eggs	4
Baking powder	1tsp
Baking soda	1tsp
A pinch of salt

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Ferrero Rocher chocolate pistachio cake ~ step by step

Preheat the oven to 180°C (350°F). Pour 250 ml of boiling water over the pitted and chopped dates and let them soak for 10 minutes. Melt the chocolate in a heatproof bowl over a pan with simmering water, stirring from time to time.
Whisk together the butter, a pinch of salt, and the cane sugar in a bowl, then add one egg at a time and the sieved flour, baking soda, and baking powder.
Mix dates with the water and melted chocolate and add to the sugar mix bowl, mix altogether and then transfer onto a 20 cm (8”) greased tin lined with baking paper. Sprinkle the surface with 50 g of chopped pistachios and bake in the oven for 50 minutes. Rest until cool.
Whip the cream, spread 2/3 of it on the sides and on the top of the cake. Transfer remaining cream into a pastry bag and decorate the top of the cake.
Add individual Ferrero Rocher chocolates and leftover pistachios and serve with one Ferrero Rocher per portion

Allergens: hazelnuts, pistachios, eggs, flour, cream, soy lecithin

Ferrero Rocher chocolate pistachio cake

Ingredients

Ferrero Rocher chocolate pistachio cake ~ step by step

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