Ferrero Rocher layer cake – Paleo style

Ferrero Rocher is one of my favourite candies from the past (pre sugar free life), how could it not be – chocolate and nuts yummy.

As you know I like to re-construct my favourite sweets and cakes into a more health promoting version that can comply with a relaxed Paleo lifestyle.

This cake here was my Birthday treat, it’s not something you would have daily or weekly on a Paleo diet but it can sweeten a special occasion and make your day.

 

Almond-Chocolate Sponge Cake:

Makes: a round 13cm cake that is 5.5cm high – Cut in 3-4 layers and use 2-3 for Ferrero Cake use one layer for Chocolate Mouse Gateaux, light and moist sweetened with Stevia.

Prep time: 15 min

Cooking: 35-40min at 200 degree celsius

For the sponge cake base you need:

• 4 medium eggs
• 80g ground almonds – mixed ground nuts work too.
• 4 tbsp. unsweetened Cocoa powder
• 50g dark chocolate
• 60g organic virgin Coconut oil
• 1 tbsp hot water with 1 tbsp instant coffee- optional!
• couple of drops Vanilla extract – optional
• 50ml Amaretto (can be replaced with a fruit juice or water)
• 1tsp.  baking powder
• 2-4 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

Instructions:

Separate eggs into two bowls, add part stevia extract powder to the egg white part to the egg yolks.

Beat the egg whites to a stiff peak, set a side.

Melt coconut oil with chopped chocolate, the instant coffee solution and Amaretto together in a double boiler.

Beat the egg yolks until well mixed, add stevia and mix again, add the melted ingredients while mixer is running so that the egg yolks don’t cook.

Add the ground almonds and the Cocoa powder with an electric mixer until well combined.

Take a rubber ladle to add the stiff egg white bit by bit under the nut/cocoa mass, take care not to lose all the fluffiness you have just beaten into the egg white.

Combine to smooth mass and fill into a small grease proof paper lined or greased baking pan or silicone mould -no grease necessary.

Place in the pre-heated oven for 35-40 min, check if it is ready by piercing centre it with a knitting needle, if the needle comes out clean, the inside is cooked.

Leave to cool for 1 hour on cooling rack.

Cut the cooled cake into 3-4 layers. For this cake you need 3 layers.

I used the spare layer for the Chocolate Mouse Gateaux which needs one layer about 2.5cm thick.

TIPS:

– you can use normal flour to make this recipe too.

– freeze the additional layers separating them with grease proof paper until you want to use them later.

– keep in the fridge if making ahead of use

– this cake freezes beautifully in slices, semi defrosted like an ice cream cake great for summer Sunday treats.

 

 

Ferrero Rocher style cream filling/ covering:

Makes: approx. 560ml enough to fill between the layers, to spread the outside and add some decoration on top.

Prep time: 10min

Cool/ set time: N/A

You need:

• 40 grams          Hazelnuts ground (roasted if possible)
• 500 grams       Longley Farm Jersey extra rich cream
• 15 grams          Cocoa, Dry Powder, Unsweetened
• Almond flakes to cover side of cake after covering it in cream – makes it look more tidy.
• 2-3 knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.
If you have un-roasted Hazelnuts roast them in the oven  at 180 degree Celsius.

Whip the double cream adding stevia to taste, make sure you don’t whip it until it is very stiff, once you add the cocoa powder and the nuts it will become very thick.

 

Assemble the cake, spreading Ferrero Cream liberally between each layer.

Ensure you keep some Ferrero Cream back for covering the whole of the outside with a cake spatula or knife as well as the piped on decoration on the top.

 

TIPS:

– you can just make the Ferrero Rocher cream and  form little truffle balls, rolled in ground nuts and the freeze for a summer ice candy.

– replace the double cream in the filling with coconut milk/ cream for dairy free version.

 

Here’s the calorie count.

One slice if divided into 8 servings approximately   202kcal’s per slice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yummy, that was my birthday cake….

MK xx