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Hi everybody
Now I can devote to your requests
Today I will prepare, as you may have seen already from the title
the cake type ferrero rocher
obviously a cake
while if you want the chocolates, I remind you that I have already made
directly access the video by clicking here
but if you want to make the cake
this is my versione.Spero that you like it
This is one of many requests
today will take up some requests
I said requests 100000volte
However
if you have other requests
write below
especially to know what are your favorite Christmas recipes
then write below or email me
Now back to today's recipe
Andia to alencare INGREDIENTS!!
then to prepare your cake rocher you need:
many ingredients
I'm going to list the ingredients by category
ie, for every thing you have to do I will tell you the ingredients
first we're going to prepare the sponge spagna.Avete need 6 eggs
100 grams of flour type 0
200 gr. of sugar
70 grams
roasted hazelnuts
chopped
you can also buy the whole
and then the chopped
then
30 grams of cocoa
I use the unsweetened but if you want you can also use the bitter
if you prefer more
the more intense flavor
Cocoa
then
100 grams of dark chocolate
half a bag of baking powder and these are the ingredients for the cake
while to make the outer part
is our cake rocher
I'm going to achieve it like one skullcap and then play this skullcap
with chocolate and precisely you need
100 g of milk chocolate and hazelnuts 100 g
chopped
while for the underlying part
your skullcap then to go to close the door
we need another 100 grams of milk chocolate
poles instead of the bath sponge
300 ml water
100 grams of sugar
three or five tablespoons of rum cake
this if you prefer the bathroom more or less aromatic
Then for the filling of our cake you need
400 grams nutella
100 g of hazelnuts
five cones crumble
so also are broken
does nothing
serve to give the right texture type rocher cake
if you see that the ingredients are many
I do not despondent because as you see there I listed by topic
I hope I was clear enough
but if you have problems do not hesitate to ask I will answer
then as a kitchen tool you need a skullcap with a diameter of 20 cm
and a frame for pie or cake pan is scalable to the diameter of the skullcap
lquindi if you have a mold of 20 cm you can use that
Now we are going to prepare
the first step to do is prepare our sponge 74
and inside we're going to separate
the eggs
then one part put
the whites and the reds the other '
and after having been separated assemble all of the whites until stiff and
assemble for good reds
with sugar l '82
and yolks with sugar
let's put all that cocoa
and pour
Also the melted chocolate obviously
and then we go to absorb the whole thing again with the help of the hoses
so now we just have to do the final step, ie
we are going to think that we have previously chopped hazelnuts
and then put a little 'time to the flour
the white whites and with the help of a ladle let's mix
slightly
then add
a little 'flour
and a little '
white
gently absorb as do everything in our dough 98
with a movement very light in order not to remove the egg
at the end you go to add
half a teaspoon of baking powder
hour of our dough is ready. We just have to pour it into the mold in our
as I said before I do not have a mold with the bottom
so for those who have this problem use the trick of baking paper
for those who have not already seen in the previous video I do review
The greaseproof paper is not very
easy to
Shape when it is dry enough so
Wet it and squeeze it
And be able to make it stick
I'll show you to your stampo.Adesso 112
Much more malleable and easy to locate
the interior of the stampo.quindi after coated
of all that your mold with parchment paper
Go and pour the mixture
Inside
and cook all at
180 degrees to
40 minutes
It cooks a little 'more
Why we are going to prepare a sponge cake high enough
I recommend should be well cooked inside
If you deflate it means that you did not cook enough
therefore increasingly used as a toothpick to see if it is dry inside
And if 40 minutes are not enough cook a little 'more 127
So now we are going to pour and bake
While the sponge cake bakes's take advantage of course to cook everything else
We're going to line the skullcap with our
the melted chocolate and hazelnuts
so first we're going to melt the milk chocolate
So after dissolving the chocolate I'm going to put
Within our skullcap
And after
The scatter
Over the entire surface
In this way, turning in on itself
So fodereremo all our mold
With chocolate
You see .. turning on itself will succeed
A sprinkle
all what the mold chocolate
after doing this
we will have to go and put on a surface
all of them the peanuts
we have previously chopped and precisely for this outside
you will need 100 grams
Of peanut tritate.Con yet melted chocolate into the mold
we're going to pour the chopped hazelnuts
Versatele also at the same point, so then rolling
I do not know if you can see well
Will spread over the entire surface
the
Your skullcap
You'll have to roll
Until they are evenly arranged
On the whole the supeficie, lined up to
all the zuccotto
After putting the peanuts on the whole surface
Put the mold a fridge and let it rest
Until you become completely solid
while the external coating cools, let's prepare the syrup
to make it take
water and
Sugar
and we're going to put everything on the fire until it comes to a boil
Once inside we are going to put the rum
And so after cooking
Your sponge cake should look like this
and 'came up and I cut it into 4 separate layers
Without this
Let's put away a moment
And we're going to prepare the cream
Let's take the nutella to make it more liquid that I put a few seconds in the microwave
So it will be more
Simple put it inside our skullcap.
I have put in the microwave
For about 15 seconds
Then we are going to put inside the hazelnuts
And cones that we go to break
And crumble
To obtain the same consistency
Type gaffe.E absorb everything we do to our nutella
Now we just have to assemble our cake
to do
obviously take the mold as you see in the meantime you will almost
completely solidified
This part
More opaque is already solid while the above is not yet fully
But it is not a problem
we need to put a layer of sponge inside the skullcap
obviously not having a precise round shape
we will have to go to cut the first layer of sponge cake and I do it in this
manner
hill above the skullcap to have a reference
and with the help of a knife to cut laterally go all what the
perimeter to get the right diameter for my zuccotto least for what
regards the first layers because obviously will be more narrow while
at the top
the layer will obviously be the right size
the first assembly step is to put right
just a little bit of cream
on top
Of our skullcap
and then go to lay on it
my hard
Of sponge cake that I cut previously
after lying
we're going to pour in
The wet that we prepared earlier
Once again we are going to cover with the prepared cream with nutella
hazelnut and cones
The show runs until filling
alternating layers of cream and layers of sponge cake soaked with the wet
And so, after having filled to the brim with our zuccotto.Come see cie a finger I leave empty
let's put the chocolate base
Pour it over the entire surface
and do a lot of
attention that it fits
To the edges
So when we go and let's spread attack right at the edge of chocolate
We have prepared before
then roll it out evenly
After put the whole thing in the fridge for
4 hours
After our cake
will be ready
With Quantite that I have provided
advance
A bit 'of cake
In order not to waste all
this too?
Sponge
I recommend you use this sponge cake
To make cakes rocher smaller
Using the same procedure done for the zuccotto
Using the plastic cups
Do the same
And so your sponge cake will not be wasted
So after 4 hours of fridge here is my cake Rocher
r
I preferred that he had a smooth surface
But if you prefer
you can easily do a casting of chocolate and hazelnuts out attack
even if sincerely prefer it with a shiny appearance
But if you prefer you can brush the melted chocolate
And then attack the peanuts
As decoration
I put some rocher above to invoke the argument
And then our cake is finished
I wanted to make a small note. and precisely
you might have some
Transform it into the problem because
being large enough
Adhere very
To the surface of zuccotto
So I recommend two methods:
Or use
The skullcap covered with plastic wrap
But in this method the surface is wavy and not smooth
or you can use the aluminum molds
Disposable ones
But my advice and
If you use the plastic mold as my
Put the
Chocolate abundant
Because more is double the thickness will be more simple detach
So do not do subtle
That being said
I hope you enjoyed the recipe and see you next video recipe
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