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Introduction:
Craving a luxurious dessert but short on time? This no-bake Ferrero Rocher cake is your ultimate shortcut to indulgence. In just 20 minutes, you can whip up a rich, chocolate-hazelnut masterpiece—no oven required! Perfect for last-minute gatherings, special occasions, or simply treating yourself, this recipe transforms simple ingredients into a show-stopping dessert inspired by the world-famous Ferrero Rocher chocolates.
Ingredients:
For the base:
200g digestive biscuits or graham crackers
100g unsalted butter, melted
For the filling:
300g Nutella or chocolate-hazelnut spread
250g cream cheese (room temperature)
200ml heavy cream
1 tsp vanilla extract
8–10 crushed Ferrero Rocher chocolates
For the topping:
100g dark or milk chocolate, melted
Crushed hazelnuts or more Ferrero Rocher for garnish
Chocolate shavings (optional)
Directions:
Prepare the Base:
Crush the biscuits into fine crumbs using a food processor or by hand in a zip-lock bag. Mix with melted butter until the texture resembles wet sand. Press the mixture into the base of a springform pan or any round dish. Chill in the fridge while you prepare the filling.
Make the Filling:
In a mixing bowl, beat the cream cheese until smooth. Add the Nutella, vanilla extract, and mix well until fully combined. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the Nutella mixture. Stir in crushed Ferrero Rocher chocolates.
Assemble the Cake:
Pour the filling over the chilled biscuit base. Spread evenly with a spatula. Smooth the top and drizzle with melted chocolate. Sprinkle crushed hazelnuts or extra Ferrero Rocher pieces on top.
Chill and Set:
Refrigerate the cake for at least 2–3 hours to firm up (or pop it in the freezer for 30–40 minutes if you're in a hurry).
Serving and Storage Tips:
Serving: Slice with a warm knife for clean cuts. Serve chilled, and pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices individually and thaw before serving.
Variations:
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