Ferrero Rocher Inspired Chocolate Crumble Cake

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OMFG look, I made a BULLDOG! Seriously, doesn’t it look like that? It even has eyes and mouth and NOSE!

I seriously couldn’t believe it when I saw the picture. It was so obvious, and just an ART! OMG I wish I could always mysteriously and randomly make shapes like this!

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So this cake is inspired by ferrero rocher, which consists of chocolate hazelnut flavour. I just figured that nutella WITH a crunchy hazelnut tastes SO MUCH like a rocher. That’s how I got the idea to make something like this.

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Ferrero Rocher Inspired Chocolate Crumble Cake

Crust
1 cup roasted unsalted hazelnuts
3 pitted dates
1 bar (1/4oz) unsweetened baking chocolate bar
1 tablespoon ground flax seeds
1 tablespoon dark cocoa powder
1 teaspoon coconut shreds
1 teaspoon extra virgin olive oil
1/2 teaspoon pure vanilla extract

Middle
1/2 cup roasted unsalted hazelnuts

Topping
1 cup roasted unsalted hazelnuts
1/4 cup unsweetened vanilla almond milk
4 pitted dates
1 tablespoon cacao powder
1 tablespoon coconut shreds
1 teaspoon extra virgin olive oil
2 tablespoons unsweetened vanilla rice milk

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If you bought raw hazelnuts, preheat oven to 400°F (204°C). Roast a packet of hazelnuts for about 10-12 minutes in the oven until it has browned a little. Allow it to cool.

To make the crust: Add all the crust ingredients into the blender and blend until everything is crumbly.

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Add the crumbles into a bread/cake pan that’s sprayed with non-stick oil and press it down flatly.

Add the 1/2 cup roasted hazelnuts in the centre and press it down into the batter.

To make the topping: Add all the topping ingredients except the rice milk into the blender and blend for a few minutes until it’s nice and smooth. It may require some extra blending to smooth it out.

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When the consistency is smooth, add the rice milk and blend some more until it becomes fluffy. Spoon it out and place it on top of the cake batter. Spread it so that it’s even on the top.

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Sprinkle a tablespoon of coconut shreds on the top.

Cover the pan with aluminum foil and put it in the freezer for about 20 minutes and cut it up.

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Ferrero Rocher Inspired Chocolate Crumble Cake
Serves: 4
 

Ingredients
Crust
  • 1 cup roasted unsalted hazelnuts
  • 3 pitted dates
  • 1 bar (1/4oz) unsweetened baking chocolate bar
  • 1 tablespoon ground flax seeds
  • 1 tablespoon dark cocoa powder
  • 1 teaspoon coconut shreds
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon pure vanilla extract
Middle
  • ½ cup roasted unsalted hazelnuts
Topping
  • 1 cup roasted unsalted hazelnuts
  • ¼ cup unsweetened vanilla almond milk
  • 4 pitted dates
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut shreds
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons unsweetened vanilla rice milk

Instructions
  1. If you bought raw hazelnuts, preheat oven to 400°F (204°C). Roast a packet of hazelnuts for about 10-12 minutes in the oven until it has browned a little. Allow it to cool.
  2. To make the crust: Add all the crust ingredients into the blender and blend until everything is crumbly.
  3. Add the crumbles into a bread/cake pan that’s sprayed with non-stick oil and press it down flatly.
  4. Add the ½ cup roasted hazelnuts in the centre and press it down into the batter.
  5. To make the topping: Add all the topping ingredients except the rice milk into the blender and blend for a few minutes until it’s nice and smooth. It may require some extra blending to smooth it out.
  6. When the consistency is smooth, add the rice milk and blend some more until it becomes fluffy. Spoon it out and place it on top of the cake batter. Spread it so that it’s even on the top.
  7. Sprinkle a tablespoon of coconut shreds on the top.
  8. Cover the pan with aluminum foil and put it in the freezer for about 20 minutes and cut it up.


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