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Ferrero Rocher Chocolate Fudge Gateaux Recipe by Karyn Ryan with Wine Pairing

Ferrero Rocher Chocolate Fudge Gateaux

For those who are not too fond of the “Normal” fruit Christmas Cake. I have the perfect alternative, the most luxurious Ferrero Rocher Chocolate Fudge Gateaux. This cake really is Chocolate Heaven on a plate.

Ingredients:

– 50g good quality cocoa powder
– 100g dark brown muscovado sugar
– 250 ml boiling water
– 125g soft unsalted butter
– 150 grams caster sugar
– 225g plain flour
– ½ tsp baking powder
– ½ tsp bicarbonate of soda
– 2 tsp vanilla extract
– 2 large eggs

Decoration
– 8 Ferrero Rocher
– 300g Dark Chocolate
– 300ml Double Cream
– 150g chopped Hazelnuts
– Edible gold dust (optional)

Method

1. Preheat the oven to 180°C/gas mark 4/350°F.
2. Line the bottoms of two 20cm / 8inch round sandwich tins with baking paper and butter the sides.
3. Put the cocoa and 100g dark muscovado sugar into a bowl and pour in the boiling water. Whisk , then set aside.
4. Using an electric Mixer cream the butter and caster sugar together, beating well until pale and fluffy;
5. Sieve the flour, baking powder and bicarb together in another bowl,
6. Drop the vanilla extract into the creamed butter and sugar – mixing all the while – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.
7. Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
8. Divide the chocolate batter between the 2 prepared tins and put in the oven for about 30 minutes, or until a cake tester comes out clean.
9. Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool.

Whilst Cakes are cooling make Ganache:

1. Chop the chocolate into small pieces.
2. Heat the cream until hot but not quite boiling add the chocolate and stir well until melted.
3. Let the mixture cool and leave in bowl at room temp until soft but not too thick. This could take an hour or a little more. Beat in a stand mixture for about 3-4 mins.

To Decorate:
1. Break up 4 of the Ferrero Rocher, remove some of the ganache from the bowl and mix in the broken Ferrero. 2. Sandwich the cakes together with the ganache
3. Cover the top and sides of cake with more of the ganache . Press chopped hazelnuts around the sides of the cake. 4. Put remainder of the ganache into a piping bag and pipe a few swirls on top.
5. Dust with some edible gold dust (optional). Place 4 Ferrero in the centre

Tie a ribbon around the cake for a nice effect.

WINE PAIRING…BY SUZANNE REDMOND

Our recommended Wine Pairing for this Recipe
Leyda Pinot Noir Reserva 2014 €15.99 Now €10.99
Pinot Noir Reserva

This pinot has quite an expressive nose with aromas of fresh blueberries, fleshy red berries mingling with some beautiful floral notes.

This wine has a cheerful palate with the fresh blueberries popping. It is fresh and juicy wine. A great example of a pinot noir.

This wine will work so well with this indulgent dessert as chocolate and pinot noir marry quite well. The berry fruit and good acidity will balance with the creamy sweetness.

Available from O’Brien’s Wines Nationwide or Online.

RECIPE BY KARYN RYAN

Karyn Ryan  Hi I’m Karyn. I’m a mum, blogger and lover of everything to do with  baking. I try to come up  with easy recipes that everyone can bake. I’ve won a few baking  awards and even appeared on  TV! I’m mostly found in my kitchen surrounded by flour and  baking books. Thanks for  stopping by and I hope you will join in on some of my Baking  Adventures.

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