This blog was started on July 19, 2015. One year later, on the same day, I was too busy travelling back to Sweden to celebrate Electric Blue Food’s first year. July 19 is also a day that I usually spend baking, as it also happens to be my boyfriend’s birthday (the fact that I started blogging on his birthday was absolutely random). Again, spending the day on the road, I didn’t get to bake and ended up procrastinating also his birthday cake, along with the anniversary blog post. I know, bad me.
On the day I finally got to bake him a cake, we were visited by a friend (and former co-worker) and her boyfriend, who were on holiday in our area, and another friend who was passing by our town as she has recently moved out of here. So the unintentionally belated birthday celebration spontaneously turned into an actual party! In the meantime, my blog reached 15.000 visits, something that together with the one year milestone is definitely worth celebrating.
On my first week of blogging I made a hazelnut cake for my boyfriend’s birthday. Also this year hazelnut spread was one of the key ingredients for his birthday cake. So happy belated birthday to both my boyfreind and my blog, and thank you for 15.000 visits! Here’s the recipe for a delicious Ferrero Rocher-inspired cake.
“Ferrero Rocher” cake:
- 200 g hazelnuts
- 100 g granulated sugar
- 5 eggs
- 2 tbsp cocoa powder
- 2 tbsp flour
- 2 tsp baking powder
- 200 g hazelnut spread
- 200 g butter (room temperature)
- 200 g dark chocolate
- 2 tbsp icing sugar
- 12 Ferrero Rocher pralines
Start by preheating the oven to 170°C. In a mixer, combine 200 g of hazelnuts and 90 g of sugar (leave 10 g aside) and grind together – the sugar will absorbe the hazelnut oil and no flavour will be wasted. Separate egg yolks and whites, then whisk egg whites at medium speed until firm. Still whisking add the remaining 10 g of sugar – this will make the fluffy whites a little firmer. Add yolks, one at a time, always mixing and then set mixer aside. In another container combine flour, cocoa and baking powder; sift mixture into egg mixture and fold in. Lastly, fold the hazelnut sugar mix in. I added it in two batches, so that it would be lighter to add to the batter, and used a rubber spatula. Pour the mixture into a regular cake pan lined with parchment paper and bake at 170°C for about 40 minutes, or until a toothpick inserted in the centre comes out clean.
When the cake has cooled down to room temperature divide it into two discs and moisten both with a little bit of water with sugar. For the filling, start by melting the chocolate over simmering water. With the help of a hand mixer cream butter and hazelnut spread (I used Nutella) at medium speed. When the melted chcolate has cooled down to room temperature, add it to the cream, always beating it with a hand mixer. I used about 1/3 of the cream to fill the cake, and the rest for the top and sides (I wanted a rich thick layer on the top). As a finishing touch I added a sprinkle of chopped hazelnuts and 12 pralines (they were supposed to be real Ferrero Rocher, but in the end they were not… not that this mattered that much).I made the sponge one day in advance, and the cream on the day of the party. As always, this cake tasted better on the day after, when all the flavours combined and the sponge moistened even more. Still, we had guests on the day I filled it and they loved it anyway – when presented with such a piece of cake one tends not to be too picky, after all. This recipe was a bit of an adaptation of my mom’s Ferrero Rocher cake, so all credits go to her and whoever gave her this recipe 🙂