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The best Ferrero Rocher and Nutella cake without an oven easy to make
The Ferrero rocher cake is a perfect type of dessert to prepare during the Christmas seasons, as its delicious chocolate flavor is perfect to enjoy on these dates.
The best thing about this dessert is that it is not necessary to use the oven for the process of its preparation.
Next, we will explain how to make it in a simple way, and we present some recommendations to make it really perfect. You just have to follow these steps and apply your personal touch in case one is not to your liking.
Ferrero Rocher Cake Ingredients
Note: You must use at least a 23 cm pan to make 12-14 servings.
For the base:
250 grams of Maria or Digestive Cookies.
120 grams of unsalted butter.
1 tablespoon of brown or muscovado sugar.
1 tablespoon of unsweetened cocoa powder.
For the mousse:
300 grams of Nutella.
250 milliliters of Milk.
15 grams of Grenetina or unflavored powdered gelatin (you can substitute 9 gelatin sheets).
80 milliliters of cold water
400 milliliters of whipping cream or whipping cream (35% fat).
12 Ferrero Rocher chocolates.
For coverage
200 milliliters of whipping cream or whipping cream (35% fat)
300 grams of Milk Chocolate
40 grams of unsalted butter
For decoration (optional)
Mounted ganache rosettes
12 Ferrero Rocher chocolates
Chopped hazelnut
Steps for making the Ferrero Rocher cake
Note: We will divide the process into several phases to make it easier to explain each part.
Elaboration of the base
Start by placing the cookies in a ZIP bag to crush them with a rolling pin. You can also do it in a food processor.
When you have the well-crushed cookies, place them in a large bowl. Add the brown or muscovado sugar and the unsweetened cocoa powder, and then stir with a spatula or spoon so that all the ingredients are mixed well.
Once mixed, take the butter to the microwave to melt it completely and when it is completely liquid, pour it into the bowl.
Stir until the mixture is homogeneous. You will know that it is ready when pressing with the spatula you see that the cookie is pressed.
Once this is done, pour the cookie into the mold where you are going to assemble the cake. When you have the base in the mold press a little so that the cookie is well compact. If you don't compact it well, it will crumble and break easily later.
Once you have the base ready, take it to the fridge or refrigerator for a minimum of 30 minutes to harden.
Preparation of the mousse
To prepare the Ferrero Rocher chocolates, once you have removed the wrapper from all the chocolates, cut them with a knife to cut them into small pieces. When you have all of them cut, reserve them in a bowl.
Add the cold water to the unflavored gelatin or gelatin powder, and stir well to hydrate all the gelatin. You can also use nine gelatin sheets or collapses instead of powdered gelatin. In that case, I recommend following the manufacturer's instructions to use it correctly.
Let the gelatin hydrate for 10 minutes.
Meanwhile, in the blender add the cold whipping cream or whipping cream and beat at high speed for 3 or 4 minutes or until well aerated and whipped. The mixing time will depend on the cream you are using.
Once assembled, Reserve.
Add the Nutella to a large bowl, previously heated a little in the microwave to make it lighter.
Add the milk at room temperature and mix until it is integrated, and you have a mixture of a homogeneous color.
Once you have the gelatin hydrated, microwave it for a few seconds to heat it up. In this way it becomes completely liquid, and you will have it perfect to use.
Add the melted gelatin and mix well. Once ready, start adding the whipped cream. At first, you should add a little and beat just a little with the rods, so that it is perfectly integrated.
When you finish mixing this first portion of cream, mix the rest little by little with enveloping movements, so as not to lose the fluffiness of the cream. Here you must have a little patience, since this step is very important.
When you finish integrating all the cream, add the Ferrero Rocher chocolates that you chopped at the beginning. Also mix them with enveloping movements and with care.
Assemble the cake
Once ready, take the mold with the cookie base out of the fridge and pour the mousse on top. Distribute well the chocolates that have fallen into the bottom of the mold and clean the upper edge.
Tap the pan on the worktable a bit to set the mousse.
Take the cake to the fridge or refrigerator for a minimum of two hours so that the gelatin sets a little. But, if you are not going to place the ganache decoration on top of the cake, you should leave it in the fridge for a minimum of six hours.
Making ganache
Place the chocolate in a bowl and begin to heat the cream to heat it to the point of boiling. You can heat it in the microwave or in a saucepan.
Once ready, pour it over the chocolate and stir so that both ingredients are mixed.
When the chocolate is melted add the butter and stir again until it is integrated.
Clean the edges and lid with plastic wrap. Make it leather or what is the same, making the transparent film touch the entire surface of the ganache. This will prevent the top from drying out, allowing it to cool to room temperature for about 2 hours or until it gets warm.
Decorate the cake
Remove the cake from the refrigerator and pour the ganache on top.
Place the leftover ganache in a piping bag with a wide nozzle of rosettes and make rosettes on the edges, leaving space to place some chocolates in the middle.
Place the chocolates between the rosettes.
Finally, if you like, place an almond, peanut or the dried fruit of your choice on the rosettes.
When we have them done, take 15 minutes to the fridge to harden.
When the cake is well set, take it out of the fridge and very carefully run a spatula along the walls of the mold. This will detach the edges of the cake, and they will not be damaged when we remove the mold.
Once this is done, disassemble the mold and leave the cake in view. You can pass a little spatula to smooth the ganache, and we will have it ready to serve.
Variations and recommendations
You can replace cocoa powder with other types of chocolate powder for breakfast, such as "Colacao" or "Nesquik." But, in that case, keep in mind that the mixture will have a less intense chocolate flavor.
Another option is to crush chocolate cookies directly and omit the cocoa, this already depends on the final flavor you want.
It is advisable to use removable molds, either metal or silicone. No matter what you have, the important thing is that it is removable. Otherwise, it will be a bit more difficult to get the cake out of it.
Ferrero rocher's cake is a delicious dessert and perfect to be included in your holiday parties, because who does not love chocolate?
