Ferrero Indulgence

INGREDIENTS

Sponge Cake4 Eggs1 cup Castor Sugar1 & ¼ cup Sasko Cake Wheat flour2 tablespoon Cocoa Powder¾ cup Cooking Oil¼ cup boiling water2 teaspoon Vanilla essence4 teaspoon Baking powder
Ferrero Rocher Chocolate Filling¾ cup almonds¾ cup pecan nuts¾ cup desiccated coconut 350g Nutella150g Cadbury Dairy Milk Plain Chocolate 250ml Fresh Cream

METHOD

Sponge Cake ■ Beat eggs and castor sugar together for 10 minutes until light and fluffy.■ Add in the flour and cocoa powder, mix until just combined, then beat for 30 seconds.■ Pour in the oil and boiling water, and beat for another 30 seconds.■ Lastly, add the baking powder and beat briefly for 10 seconds.■ Pour the batter into a greased pan and bake at 180°C until done (until a skewer comes out clean).
Ferrero Rocher Chocolate Filling ■ Lightly roast almonds, pecan nuts, and desiccated coconut.■ Mix the roasted nuts and coconut with Nutella and melted Cadbury plain chocolate.■ Whip fresh cream separately until stiff peaks form.■ Slice the cake and sandwich it with the chocolate filling.■ Cover the cake with the whipped cream and decorate with the remaining chocolate filling as desired.

POSTED ON

18 Jul 2023

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