Ferrero Chocolate Biscuit Cake - Baking with Dimi
Ingredients for Biscuit Cake:
- 360g Biscuits
- 100g Hazelnuts (keep 10 whole to decorate)
- 100g Sugar
- 40 g Cocoa Powder
- 140 ml water
- 80 g Butter
- 1 teaspoon Vanilla Extract
Chocolate Glaze:
- 120 ml Thickened Cream
- 120g Dark Chocolate
Decorating - 10 Hazelnuts & 5-6 Ferrero Rocher Chocolates (reserve some of the chocolate ganache)
Method:
- Start by adding the sugar, cocoa powder, water & butter to a saucepan, bring it to the boil & give it a stir then switch it off and set aside.
- Next roughly crush up your Biscuits into a bowl using your hands.
- Add the cocoa mixture, crushed hazelnuts and Vanilla Extract and mix well
- Line your V Mould tin with baking paper and ensure that you have an over hang (use 2 paper clips to secure it.
- Spoon the mixture into the tin and smooth it out. - - Cover the cake with the overhanging baking paper and put it in the fridge.
To make the Ganache:
- Place the cream in a saucepan and bring it to the boil then switch it off.
- Chop up the chocolate into small pieces & place it in a bowl and then pour over the hot cream. Allow it to sit for 30 seconds then stir until chocolate it completely melted and smooth.
Triangular V Mould can be purchased here:
www.ebay.com.au/itm/TopStyle-...