Sunrise detox juice

No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting

No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting

I have been super excited to share this beyond delicious over-the-top “Ferrero Rocher” chocolate cake with you guys! I actually made it a while back on the same day that I made my homemade healthified “Nutella” chocolate spread – and yep I definitely had big plans with that healthified “Nutella”! The cake recipe is based on my popular “Nutella” bliss ball recipe and to make it extra delicious (and super indulgent) I just knew I had to try it with my homemade “Nutella” as frosting – I am very glad that I did because this cake is crazy good!! I am obsessed, it taste like a mix of Ferrero Rocher and Nutella, but with an even richer chocolate and hazelnut flavor, seriously it is so delicious!!

No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting
 photo dsc_2072.jpg

Ingredients:
1 cup hazelnuts
1/2 cup dates, packed
2 1/2 tablespoons raw cacao powder
1 tablespoon coconut oil
¼ cup pure maple syrup
1 teaspoon pure vanilla powder
A pinch of salt

“Nutella frosting” – find the recipe right here!

Chopped dark chocolate and toasted hazelnuts to decorate the cake with

Note: This recipes yields about 6-8 small servings, the cake is quite heavy and very rich in flavor, so you don’t need much to satisfy your sweet tooth.

No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting
No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting

Directions:

  1. Start by toasting the hazelnuts in the oven for 6-8 minutes on 360 f / 180 c. Simply place them on a tray lined with baking paper and toast them until the skin begins to crack. Peel the skin off the nuts and let them cool.
  2. Place the hazelnuts in a food processor and pulse until they are chopped – I prefer to leave some texture, but I still don’t want them to be too roughly chopped, I add roughly chopped hazelnuts as a topping instead. Add the rest of the ingredients and pulse until everything is well combined and you have a sticky cohesive dough.
  3. Add the dough to a springform cake tin or a cake tin lined with baking paper and make sure to distribute it evenly and pack it in tight, so the cake gets nice and firm. Let the cake sit in the fridge or freezer for a couple of hours to set. While it does so you can prepare the “Nutella” frosting and chop the hazel nuts and the dark chocolate, so you are ready to decorate the cake.
  4. When the cake is ready you just take it out of the cake tin, add as much of the “nutella” frosting as you’d like and then finish it off with the chopped dark chocolate and hazelnuts, so good!!!  And you’re done, enjoy!

No-bake “Ferrero Rocher” chocolate cake with “Nutella” frosting

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