Tag Archives: ferrerorocher

Ferrero Rocher Brownies

I had a dilemma…cookie dough brownies ferrero rocher brownies or Biscoff brownies?! Tough one, right?

So I took it as a sign when I saw a picture of Ferrero Rocher Brownies on my facebook news feed. And as you may have noticed, I do have a bit of a Ferrero Rocher/nutella obsession (this, this and we mustn’t forget this 😋).

Place box of Ferrero Rocher in the fridge a few hours before you start.

For the brownies I used the Jamie Oliver recipe, which is my normal go-to recipe.


Brownie mix


Spread half the brownie mix in a prepared tin, using a sharp knife cut the Ferrero Rocher in half and place over the mix

Cover with the remaining brownie mix, and bake for 30-40mins; until a knife poked in the centre comes out almost cooked (shouldnt be too runny or come out clean).

Leave to cool in the tin.

In the meanwhile, make the dreamy nutella frosting.
Cream together 125g unsalted butter at room temp with 250g icing sugar, add a few drops of milk (as needed)to achieve a smooth consistency.
Add nutella to taste (at least 2tablespoons).

Once the brownies are cooled, spread the nutella frosting over. If you have any, which unfortunately I didnt, sprinkle with chopped hazelnuts. Leave to chill/set in the fridge for at least 2hrs.

Remove from the tin and cut into squares, I cut them into 25 squares.



Mmmmm 😍


Bruce Bogtrotter-ing

Whenever I think of chocolate cake..one thing comes to mind…


That cake!

And it’s ‘that’ cake that spoils chocolate cake for me. “That cake was made from real butter and real cream! And he, that robber-bandit, that safe-cracker, that highwayman standing over there with his socks around his ankles stole it and ate it!”

From all the chocolate cakes I’ve eaten, and that’s a lot of chocolate cake, I have never had one that meets my chocolate cake expectations.

I wanted to make ‘that’ cake.

I used my favourite chocolate cake recipe, the recipe as stated makes the most moist, rich chocolate cake, and when coated with the chocolate ganache resembles the Bruce Bogtrotter cake


And eating a slice, or the whole thing, you can completely relate to this feeling:


I decided to add to that and make it even more Bruce -worthy.

I made the cake as described, it does take a bit more effort than your normal chocolate cake recipe, but it’s totally worth it.


I made the cake into three layers using three 8″ sandwich pans.

For my own extra touches to make it into my dream cake I:
1) made a Nutella buttercream:
-250g unsalted butter at room temperature
-500g icing sugar
-6 tablespoons of Nutella
I whisked the butter til softened then gradually whisked in the icing sugar (I mix gently before whisking to stop an icing sugar cloud from forming) until fully combined, then a few drops of milk (aprox 20ml, til you reach the desired consistency). Whisk for 5mins. Add the nutella and then whisk until fully combined.

2)made a chocolate fudge sauce:
– 150g dark chocolate
– 150ml double cream
– 3 tbsp golden syrup
– 175g icing sugar,seived
Put all the ingredients into a sauce pan and mix until smooth and glossy, leave to cool

On to construction…

The layers were sandwiched together with a layer of buttercream AND fudge sauce:


the buttercream looks crumbly as I had taken it out of the fridge and didn't let it soften completely, as the fudge sauce was runny I piped a ring of buttercream to stop it from dripping down the sides

The cake was then covered in a layer of buttercream:


Which was then covered in a layer of fudge sauce:


I like the dripping effect so didn't smooth it over

And the final finishing touches:


Now that cake looks scrumpdidliumptious!

Even though I didn’t get a chance to try it (it was a gift), I have been told it tasted as good as it looks.

Having made the cake before and tried the buttercream and fudge sauce, I can only imagine it must have tasted amazing and would have been happily eaten whole by Bruce.

Maryam, with these Rocher you really are spoiling us

Who can resist Ferrero Rocher? Just the sight of those golden wrappers in their dainty little cases makes my mouth water

I wanted to make some special cupcakes, and what could make a cupcake more special?!

I used my favourite chocolate cupcake recipe as the base, it is a bit more effort than a traditional chocolate cake recipe (i.e. just adding cocoa powder to a plain cake batter), but the results are worth it. Moist, super chocolatey cupcakes that are simply irresistible.

20140119-213650.jpg (I just had to show off my new Hello Kitty oven gloves, I love them so much, an unexpected gift from a friend who knows me too well)
I added about 80grams of chopped hazelnuts to the batter, which gave the cupcakes a lovely crunch.

Once cooled I filled them with some Nutella. Along with the chopped hazelnuts in the cupcakes, this really made them THE Ferrero Rocher cupcakes.


They were topped with a swirl of the most amazing Nutella buttercream frosting, with a scattering of chopped hazelnuts.

To make the frosting: Cream 125g of unsalted butter, whisk in 250g sifted icing sugar until fully incorporated. Gradually add between 15-25g milk, until you get it to the consistency you want. Whisk continuously for 5mins to get a lovely, light airy frosting. Then add Nutella, I added about 3 tablespoons, but add as much as you want to your liking. I added a few extra drops of milk. Once ready, lick the whisk,make sure it’s unplugged!

To complete this cupcake it HAD to have a Ferrero Rocher on top. I was apprehensive to cut them in half in case they broke (it wouldn’t really be the end of the world, waste not want not 😉 )

But I didn’t have enough to put a whole one on each cupcake, so cut in half I did, and most of them survived.

These came out perfectly. Chocolate and hazelnut is an unbeatable combination.

I normally get disappointed with cupcakes, mainly because they are too small for my liking and you look greedy if you have more than one, but one of these was enough! (For one sitting anyway… )


And with these cupcakes, I really am spoiling you 🙂