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Ferrero Rocher Milk Chocolate with Hazelnut Cake

Ferrero Rocher Cake - Milk Chocolate with Hazelnuts

by Barbara Kiebel on December 27, 2011

I first made the original version of this cake WAY  back in 2009. It was a recipe on the cover of Bon Appetit magazine as a Peppermint Chocolate Cake and it was perfect for a Christmas dessert. As I shared in that post, it was the start of a special relationship with Abby Dodge; a creative and talented baker, yes, but an even better friend. Funny, we’ve never met but we have talked on the phone, tweeted like crazy and I worked with Abby last year to renovate her website…there might have been some kicking and screaming involved but I see Abby now developing more and more readers and friends and managing one of my favorite blog events, her #baketogether challenges.

Inspired and led with a recipe from Abby, we can modify, eliminate, add to or renovate as our heart desires from that starting point and through the month we all share our finished creations. It does build a connection and while not quite the same as being together in one kitchen, we are virtually together, supporting each other in our endeavors and building relationships in that place some think is utter nonsense…yes, Twitter!

I’ve wanted to do this cake again ever since that first effort but as something less Christmas specific. I admit, I might have asked begged Abby a bit to consider it for #baketogether because it’s just a fabulous dessert. It has several steps but nothing about it is hard; just give yourself two days and take your time; each individual step is easy. Abby and I talked back then about combining two of my favorite flavors, chocolate and hazelnut for a sophisticated version that could be served at any time of the year. What makes the finished result so special? It’s hard to completely define. A fabulous thin layer of a perfect chocolate sponge cake is layered with baked meringues; each layer of cake is soaked with Frangelico simple syrup and all layers are spread with a fabulous milk chocolate and Frangelico ganache. You can call it ganache Abby, I think I’ll just call it fudge! For this version I topped it with toasted hazelnuts. It was just the perfect finish for a lovely dinner of ham, macaroni and cheese, a squash casserole and my virgin experience with collard greens that I shared with my friend Karen and her family on Christmas Day.

As I contemplated exactly how to pull it together, I couldn’t help but think of the lovely candy I typically only buy over the holidays, sometimes just tucking a couple into the gift baskets I make each holiday season, the fabulous Ferrero Rocher hazelnut and milk chocolate candy wrapped in gold foil. As if meant to be, I also had just recently purchased some beautiful gold sugar crystals from King Arthur Flour…large enough to really make an impact if added to cookies or a cake and I thought the glittery gold crystals would be ‘the icing on the cake’ for this dessert, making it perfect for a New Years Eve party for some special friends. Although we enjoyed this dessert on Christmas day I can see this cake on any holiday table.

It’s gorgeous, it tastes fabulous and it’s just perfect for a party. Or breakfast (oh yes I did!).

Ferrero Rocher Milk Chocolate Cake with Hazelnuts
 
Prep time
Cook time
Total time
 
Layers of sponge cake, liqueur, baked meringue and a chocolate ganache produce a beautiful and delicious cake.
Serves: 8-10 Servings
Ingredients
For the Hazelnut Paste:
  • ½ cup toasted hazelnuts
  • ½ large egg white
  • ¼ cup powdered sugar
  • ¼ tsp hazelnut liqueur (I used Frangelico)
For the Cake:
  • ½ cup all purpose flour
  • ¼ cup natural unsweetened cocoa powder
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 ozs of Hazelnut paste
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • ½ cup chopped, toasted hazelnuts
For the Meringue Layers:
  • 1 cup powdered sugar
  • ⅓ cup superfine sugar (I put regular sugar into Cuisinart for a minute)
  • Pinch of salt
  • 3 large egg whites, room temperature
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • 1 Tbsp Frangelico
For the Frangelico Glaze:
  • ½ cup water
  • ½ cup sugar
  • 1 Tbsp Frangelico liqueur
For the Buttercream Frosting (if not piping decorations):
  • 24 ounces milk chocolate, chopped or milk chocolate chips
  • 1½ cups heavy cream
  • 8 oz unsalted butter, cut into 8 pieces
  • 3 Tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • 1½ Tbsp Frangelico
  • Pinch table salt
For the Buttercream Frosting (if you want extra to pipe bottom and/or top edge:
  • 30 ounces milk chocolate, chopped or milk chocolate chips
  • 2 cups heavy cream
  • 10 oz unsalted butter, cut into 10 pieces
  • ¼ cup light corn syrup
  • 1½ tsp pure vanilla extract
  • 2 Tbsp Frangelico
  • Pinch table salt
Instructions
Make the Hazelnut Paste:
  1. Mix all ingredients together in a food processor until it becomes a semi smooth paste and set aside.
To Make the Cake:
  1. Position rack in center of oven and preheat to 350°F.
  2. Lightly butter bottom and sides of 13x9x1-inch baking pan. Line bottom of pan with parchment paper.
  3. Lightly dust sides with flour.
  4. Sift ½ cup flour, cocoa powder, baking powder, and salt into medium bowl.
  5. Using electric mixer, beat eggs and egg yolks in another medium bowl until pale and foamy, about 2 minutes. Add sugar and vanilla; beat until mixture is thick and ribbon forms when beaters are lifted, about 3 minutes.
  6. Mix in hazelnut paste gently.
  7. Sift flour mixture over egg mixture and gently fold in with rubber spatula just until incorporated.
  8. Transfer batter to baking pan; spread evenly to edges.
  9. Bake until top springs back when gently touched and tester inserted into center comes out clean, about 15 minutes.
  10. Transfer baking pan to rack and cool cake 20 minutes. Run small knife around sides of cake to loosen.
  11. Invert cake onto parchment-lined work surface; gently peel off parchment. Cool completely.
  12. Using serrated knife, cut cake in half lengthwise, each half should be 12×4-inch rectangle; trim if necessary.
Make the Meringue Layers:
  1. Position rack in center of oven and preheat to 175°F. Using dark pen or pencil, trace two 12×4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12×4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet.
  2. Sift powdered sugar, superfine sugar, and salt into medium bowl.
  3. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy.
  4. Increase speed to medium-high and beat until soft peaks form.
  5. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes.
  6. Beat in vanilla and Frangelico.
  7. Divide meringue equally among prepared rectangles on parchment (about 1⅓ cups for each); spread meringue evenly within traced lines.
  8. Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven.Carefully remove meringue rectangles from parchment.
  9. Make the Buttercream:
  10. Simmer cream, butter, and corn syrup in medium saucepan. Remove from heat. Add chocolate; whisk until smooth.
  11. Whisk in vanilla and salt. Let stand at room temperature until thick enough to spread, 1 hour to 1½ hours.
  12. Make the Frangelico Syrup:
  13. Heat the water and sugar until it starts to boil and the sugar is dissolved. Cool
  14. Add 1 Tbsp of Frangelico to sugar water to make Frangelico Glaze.
  15. Assemble the Cake:
  16. Transfer ½ cup buttercream to pastry bag fitted with medium star tip; reserve for piping rosettes.
  17. Brush off any crumbs from meringue layers and cake layers. Place several small dabs of buttercream down center of 15-inch-long rectangular serving platter.
  18. Place 1 meringue layer, top side up, atop buttercream on platter, anchoring to platter.
  19. Using small offset spatula, spread ⅔ cup buttercream over meringue.
  20. Top with 1 cake layer, top side down, pressing gently to adhere. Brush cake layer with ⅓ cup of the Frangelico syrup (cake layer will be very moist). Spread ½ cup buttercream over the cake layer.
  21. Top with second meringue layer, top side up. Spread ½ cup buttercream over.
  22. Sprinkle ¼ cup of toasted hazelnuts on top of buttercream.
  23. Cover with second cake layer, top side down. Brush with ⅓ cup Frangelico syrup and then spread layer with ½ cup buttercream.
  24. Top with third meringue layer, bottom flat side up. Spread thin layer of buttercream over top and sides of cake.
  25. Fill pastry bag fitted with medium star tip with remaining ganache. Pipe small rosettes around bottom and/or top of cake.
  26. Finish cake with remaining ¼ cup of toasted hazelnuts and food glitter if desired.
  27. Chill cake at least 6 hours.
Notes
I made the cake first and the meringues next so that I could put them in the oven and forget them. I turned the oven to 175 degrees and set the oven timer for 2 hours and 45 minutes and left the meringues in the oven overnight.

Prep time includes time to assemble the cake.

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{ 96 comments… read them below or add one }

1 Jenni August 18, 2014 at 5:41 pm

That is glorious! I love meringue layers in a cake–surprising and fun!
Jenni Most Recent Post: How Do I Choose The Right Kind of Flour for #Fundamental Friday

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2 Creative Culinary August 18, 2014 at 6:16 pm

So do I Jenni; makes them super decadent yet still light; perfect in my book! Do you know Abby Dodge? This is my revision of her recipe I made before I knew her. Small world huh?

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3 Rabab January 6, 2014 at 12:47 am

hello
if i want to make this cake in a round cake ? which size would be fine for all Ingredients you have pointed?
thanks in advance

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4 Creative Culinary January 6, 2014 at 11:09 am

That’s pretty hard to configure since it’s made in a large pan and then the pieces are cut to create the rectangle. I would just go with a smallish size like 8″ or 9″ round and then you’ll have to bake each unit individually. Make your pattern for meringues using the bottom diameter of your pan to create the circles. Let me know how it works out!

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5 Mari November 14, 2013 at 5:48 am

OMG….this looks like something from heaven (st. Louis) now I have to have a fabulous dinner party and serve this! What a combination of textures and flavors , I can’t wait. M

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6 Creative Culinary November 14, 2013 at 9:16 am

It was FABULOUS! I love meringues in the first place but making them the crunchy part of this cake. Oh. My. GOODNESS! Hi from one St. Louisian to another…born and raised there but in Colorado now.

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7 Andrea Chevallier March 5, 2013 at 10:09 pm

Do you use the ferrero roche chocolates insted of ferrero roche instead of Hazelnut

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8 Creative Culinary March 6, 2013 at 9:26 am

I only decorated the cake with them; the flavors of the cake are chocolate and hazelnut but did not include any of the candy actually.

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9 Stacy December 20, 2012 at 11:22 am

Again… Wow, B! Spectacular! “Oh yes I did!” LOL! :) As a baker, I admit it. I have done the same wicked thing! ;) HAPPY HOLIDAYS! xoxo
Stacy Most Recent Post: 5-Star Sausage Apple & Cranberry Stuffing

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10 Wong December 1, 2012 at 3:42 pm

this is a very lovely recipe, i want to bake this for my friend’s birthday! The fact tat you make the steps so simple it made a novice baker like me want to challenge this!
However, i need advice abt the measurements of the ingredients for a 8 x 8 inches square pan. i would really appreciate your help! yeap, i am that inexperience. Sorry!

Would you advise against skipping the meringue entirely? i am afraid that i cant pull it off (this will be harder if i cant convert the measurements needed)

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11 summer November 29, 2012 at 9:11 pm

i would like to know if i can order ferrero roche cake ?

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12 Creative Culinary November 30, 2012 at 8:58 am

Sorry summer but I don’t make cakes for others; I simply post the results and recipes for others to try after I make something I love.

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13 Vijay Deshpande October 29, 2012 at 11:56 am

kindly send me the reparation of Fer Roc chocolates with hazelnuts etc.Not the cakes but only Chocolates please !!!
Thanks !!!

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14 Samantha September 16, 2012 at 3:47 am

Hello,
I am going to try and attempt to make this for my friends birthday..
It looks Amaaaazing!
I cannot wait to try it (first before the birthday boy I might add, I’ll get first slice!)

Will let you know how it goes!

Thank you for the recipe..

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15 Creative Culinary September 16, 2012 at 9:12 am

You won’t regret it Samantha; it was to die for. My only bit of advice? Take your time. I stretch out the preparation so one day is not totally overwhelmed. At the very least make your meringues the day ahead…you won’t regret it, promise. Please do let me know how it goes for you…take a photo for me too?

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16 Samantha October 20, 2012 at 3:58 am

Of course I will let you know… along with a photo or two!
I cannot wait… I am going to plan it all in advance, it does seem a challange for me but who wouldnt go through a challange to taste this at the end!

Will make it next week 24th!

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17 amar July 27, 2012 at 10:52 am

soo deliouse mmmnnnnnnnnnnnnnnnnnnnnnnnn
amar Most Recent Post: The Great Migration Cocktail with Mariposa Agave Nectar Liqueur for #FridayCocktails

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18 Creative Culinary July 29, 2012 at 11:57 pm

Yes…it really is!

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19 Danielle Bravo March 12, 2012 at 5:33 pm

This recipe is so conplicated but i thnk ican do it . Ithnk yu describe info good .

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20 Creative Culinary March 13, 2012 at 8:15 pm

Just give yourself two days and break it down Danielle; because none of the individual steps are really hard but you don’t want to push yourself timewise. Good luck; and please let me know if you do make it.

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21 Rosie @ Sweetapolita January 7, 2012 at 7:29 pm

Simply perfection, Barbara! I can’t recall if I commented already, but I sure meant to. This cake rocks my cake-loving world. You did an absolutely stunning work of it, and it’s filled with such incredibly decadent components! I love a cake with complexity, and this is a show-stopper. Happiest 2012 to you! xo
Rosie @ Sweetapolita Most Recent Post: The Year Flew by in an Instagram

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22 Cat January 7, 2012 at 11:37 am

Barb,

I made the cake last week for NYE and it turned out amazing! Everyone loved it and I will be making it again for my mom’s bday tomorrow. I will post pictures soon. Thanks for this brilliant recipe!

Cat

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23 Creative Culinary January 7, 2012 at 10:01 pm

So happy it worked out so well for you. I love having readers have the same success I do and love a recipe. One thing that is great is that it really is capable of modifications; the first one I made was peppermint and dark chocolate (I can’t deny…I loved this better). Please do let me see some photos!

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24 Jen Schall January 2, 2012 at 6:40 pm

Yum! That looks like a fantastic cake… Now I’m craving cake, though I should be eating carrots instead after all of the things I’ve eaten in the past week or two. :)
Jen Schall Most Recent Post: Italian Sausage and Egg Bake

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25 Creative Culinary January 3, 2012 at 10:01 pm

Thanks Jen, I figure it would also make a fabulous cake for Valentines Day; maybe with a raspberry finish? Um, yes it would!

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26 Daisy@Nevertoosweet January 2, 2012 at 1:24 pm

Can’t believe I just found this recipe! It’s perfect! It seems a little complicated for my skills but I LOVE ferrero rochers and to have it in a cake that’s great!
Daisy@Nevertoosweet Most Recent Post: Hello 2012 – Visit to the ‘Long Island’

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27 Creative Culinary January 3, 2012 at 9:56 pm

Daisy. If you break this cake down into step and give yourself 2-3 days to make it, I promise you…it is not hard at all. Or really complicated…it’s just a cake and some frosting with the addition of some meringue layers! If I can help…let me know.

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28 Phyllis {LuxeFinds} January 1, 2012 at 11:19 am

Thank you for the detailed recipe! I can’t wait to make this!

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29 Creative Culinary January 1, 2012 at 6:59 pm

Please make sure you come let me know when you do, OK? Would love to have you share it with me.

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30 Lana @ Never Enough Thyme December 31, 2011 at 11:48 am

Oh, my word! That is one heavenly cake.
Lana @ Never Enough Thyme Most Recent Post: Never Enough Thyme’s Best of 2011

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31 Creative Culinary December 31, 2011 at 6:50 pm

You make me chuckle because in a nutshell you hit the nail on the head! My favorite cake ever.

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32 Cat December 31, 2011 at 12:07 am

This looks absolutely amazing! I’m planning on making this first thing in the morning for my NYE dinner. I was curious… The recipe for making the cake calls for 2 ounces of hazelnut paste. Are you referring to the hazelnut paste that is provided in the recipe? Or something like Nutella or a hazelnut spread?

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33 Candy December 30, 2011 at 10:51 am

This is so beautiful! I used to be intimidated by dishes like this, but have learned it really is about breaking it down into manageable steps. Off to check out Abby’s site!
Candy Most Recent Post: Cauliflower-Bacon Gratin

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34 Creative Culinary December 31, 2011 at 6:47 pm

You have hit the nail on the head Candy…nothing about any step is hard and though a long list of directions, nothing really takes all that long. I find it works better for me to do the meringues first and just leave them in the over overnight and do the cake the next day with assembly. The end result is so worth it. Heck, getting a photo was more difficult than any step of the production!

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35 Tickled Red December 30, 2011 at 9:52 am

This looks simply amazing! If I can keep the guys from eating all of our Ferrero Rocher chocolates I’ll be making this tomorrow ;D
Tickled Red Most Recent Post: Hot Cocoa Ice Cream with {Peppermint Chocolate Chips & Marshmallows}

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36 Creative Culinary December 31, 2011 at 6:45 pm

Oh you must tell if you do…but mix it up even if you don’t have the candy. I’m thinking I have to do something caramelish next time.

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37 Karen (Back Road Journal) December 30, 2011 at 8:04 am

Not only is your cake beautiful but sounds totally decadent. A perfect way to end the year. Thank you for sharing the recipe.
Karen (Back Road Journal) Most Recent Post: The New Year’s Lobster Pot Pie

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38 Creative Culinary December 31, 2011 at 6:41 pm

Thank you for visiting Karen…and I can not deny; the cake truly is decadent. I had to give what was left over away…well after I had a slice for breakfast first. :)

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39 Simone December 29, 2011 at 3:35 pm

Oooo, I just promised myself no more baking but you’re tempting with this beauty! I know what you mean about people thinking twitter is nonsense but if I look at how many people I met (both virtually and in person) because of twitter then I just say; they do not know what they’re missing!
Simone Most Recent Post: Turkey adventures

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40 Creative Culinary December 31, 2011 at 6:39 pm

Isn’t that true about Twitter…many of us have made valuable relationships so let the naysayers keep their heads in the sand because you are right…they don’t know what they are missing!

The cake is…to coin a phrase…’the bomb’ – save it for an occasion; it won’t disappoint.

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41 Jenn December 29, 2011 at 2:49 pm

Absolutely gorgeous – I love everything about this cake, and *definitely* need to try it!
Jenn Most Recent Post: 11 Highlights from 2011

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42 Creative Culinary December 31, 2011 at 6:35 pm

I’ll make it when you plan to visit Denver, I’ll promise you that but you could sure GF it by changing up the cake layers…if you ever do, you know I’ll be watching!

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43 Culinary Collage December 29, 2011 at 8:43 am

This cake looks and sounds amazing! What a great idea……yum!
Culinary Collage Most Recent Post: PORK CARNITAS

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44 Creative Culinary December 31, 2011 at 6:34 pm

What I love about the cake is how easy it is to modify the flavors for your own tastes. I’ve now done both a peppermint one and now a hazelnut one and they were both wonderful even if light years apart in flavor.

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45 Maris Callahan December 28, 2011 at 11:24 pm

OMG this looks good! I am going out for dinner on NYE but I am sure I could conjure up an excuse to make this soon!
Maris Callahan Most Recent Post: Better Late than Never: Sweet Potato-Apple Latkes

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46 Creative Culinary December 29, 2011 at 12:09 am

Do it Maris…so worth it! Have a wonderful and safe holiday.

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47 Baker Street December 28, 2011 at 9:15 pm

That’s a gorgeous cake Barb! Happy Holidays and Happy New Year! xx
Baker Street Most Recent Post: Muffin Monday: Eggnog Muffins

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48 Creative Culinary December 29, 2011 at 12:08 am

Thank you An…and the same to you; have a wonderful New Year.

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49 MikeVFMK December 28, 2011 at 6:45 pm

That’s one beautiful looking cake, Barb! Happy holidays and new year!

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50 Creative Culinary December 29, 2011 at 12:06 am

Thank you Mike and the very same to you…have a great New Year!

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51 Carolyn December 28, 2011 at 5:24 pm

Wow, Barb, that cake is stunning. Simply stunning.
Carolyn Most Recent Post: Almond Flour Bread and French Toast (Low Carb and Gluten-Free)

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52 Creative Culinary December 29, 2011 at 12:05 am

Thank you Carolyn; I know…neither low carb or gluten free…although changing the cake layer would do GF but low carb. Not this one. :)

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53 sneige December 28, 2011 at 5:05 pm

Very decadent indeed, a real threat! Fantastic photos too!
sneige Most Recent Post: Scandinavian-Inspired Blueberry Mousse Dacquoise

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54 Creative Culinary December 29, 2011 at 12:04 am

Thank you so much…the photo part is a constant work in progress; much harder for me than the baking!

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55 Alison @ Ingredients, Inc. December 28, 2011 at 1:53 pm

omg love this! Just put this on Pinterest fabulous

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56 Creative Culinary December 28, 2011 at 3:45 pm

Thanks Alison…for the sweet compliment and the pin; it is a great cake to share!

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57 Meghan December 28, 2011 at 10:02 am

This looks absolutely divine! I can’t wait to try making it. and I LOVE your photos with the lights. fantastic!
Meghan Most Recent Post: Baked Penne & Cheese and the Large Binocular Telescope

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58 Sylvie @ Gourmande in the Kitchen December 28, 2011 at 2:06 am

I want to ring in the New year with a slice of this! This is a show stopper.
Sylvie @ Gourmande in the Kitchen Most Recent Post: Truffle Butter, Parmesan and Thyme Popcorn | A Popcorn and Champagne Pairing

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59 Creative Culinary December 28, 2011 at 10:25 am

Thanks Sylvie and now heading over to check out your popcorn. Ever since buying a very cool stovetop popcorn popper and making GOOD popcorn, I’m having fun trying new recipes for the humble popcorn.

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60 a spoonful of yumm December 28, 2011 at 12:33 am

wow !! stunning cake….looks extremely scrumptious :D have a great new years !

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61 Creative Culinary December 28, 2011 at 10:23 am

Thanks a bunch and the same to you…Happy New Years!

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62 Kiran @ KiranTarun.com December 27, 2011 at 11:39 pm

I want to ring in New Years with this cake. Seriously love ferrero rocher’s!!

Happy New Year :)
Kiran @ KiranTarun.com Most Recent Post: Rice & Carrot Pudding

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63 Creative Culinary December 28, 2011 at 10:22 am

Then you would most definitely love this cake. Someone asked if it had to be milk chocolate. Well, of course not…but then it’s also not Ferrrero Rocher!

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64 Kim December 27, 2011 at 10:52 pm

What a beautiful spin, Barb!

I hope you had the Merriest of Christmases, and a wonderful New Year. Cheers to a great 2012!

[K]

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65 Creative Culinary December 27, 2011 at 11:14 pm

Thanks Kim…it was something I’ve been thinking about for TWO years so have to admit some joy it turned out well.

You are so sweet…my hope for you are the same and yes, Cheers to a great 2012!

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66 Zee December 27, 2011 at 10:33 pm

Amazing cake, beautiful photography!
Zee Most Recent Post: Crown Bread

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67 Creative Culinary December 27, 2011 at 11:13 pm

Thanks much Zee. As much as I love this cake, any kind comments on my photography are even more appreciated; it’s been a long process to move from being an experienced cook to taking photos worthy of publishing them. I have some doozies in the archives!

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68 Lisa December 27, 2011 at 9:26 pm

Wow, Barb…what a showstopper of a cake! You’ve got some serious pastry skills, it’s just gorgeous! Oh, and Ferrero Rocher and more hazelnut and chocolate, plus dacquoise, buttercream etc. I think I’d die a happy woman after eating this. No, I know I would.
Lisa Most Recent Post: Salted Caramel Apple Sourdough Challah

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69 Creative Culinary December 27, 2011 at 11:11 pm

I love making things like this and used to make cakes for everyone’s birthday…but now limit myself to just special occasions. This was one and it was perfect I think.

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70 rebecca December 27, 2011 at 7:54 pm

perfect happy new year lovely lady
rebecca Most Recent Post: Arabic Shawarma with Pita

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71 Creative Culinary December 27, 2011 at 11:10 pm

Thank you Rebecca…and you too. To a wonderful 2012.

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72 Kate @ FoodBabbles December 27, 2011 at 7:41 pm

Oh. My. Goodness!! This looks absolutely divine! What a fabulous job you did with the #baketogether project. I’m so impressed. I just want to dive right it. Yum!

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73 Creative Culinary December 27, 2011 at 11:09 pm

Wish I could share with you Kate. While you sit around and watch soaps all day. (You know I’m kidding right?)

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74 Heather | Farmgirl Gourmet December 27, 2011 at 7:36 pm

You make me swoon Barb!
Heather | Farmgirl Gourmet Most Recent Post: Marx Bark – Capricious Chocolate Challenge

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75 Creative Culinary December 27, 2011 at 11:09 pm

Yay…you’re swooning? My work is done. :)

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76 A Canadian Foodie December 27, 2011 at 3:46 pm

WOWSERS! I want to come to your party! This is absolutely STUNNING! I can see it would be a taste-and-die kind of cake. It is on my list. YUM!
:)
V
A Canadian Foodie Most Recent Post: Food Trends 2012 Part Two: Food Bloggers: Julie, H. Peter, Heavenly Housewife, Barbara and Nisrine

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77 Creative Culinary December 27, 2011 at 11:07 pm

Love your enthusiasm…and it’s deserved by this one, I promise.

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78 Chris December 27, 2011 at 2:43 pm

I am a bit speechless with this cake…Hazelnut, meringue, heaven. This is when I curse the chocolate gods who made me allergic. Even so, I can’t wait to play with this one…
Chris Most Recent Post: Season’s Eatings with Lavender Shortbread

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79 Creative Culinary December 27, 2011 at 11:06 pm

Oh no…really? Chocolate? If you come up with your own version; be sure to let me know; can’t wait to see a spin you would put on it Chris.

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80 Curt December 27, 2011 at 11:10 am

I love hazelnut. I’ll bet this cake is delicious. Awesome photo too. A definite pin!
Curt Most Recent Post: Smoked Pepper & Onion Stuffed Chicken

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81 Creative Culinary December 27, 2011 at 11:05 pm

Thanks much Curt; I can not deny. It tastes as good if not better than it looks. Promise.

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82 Shari December 27, 2011 at 10:44 am

Ok. That sounds like the perfect cake to me. I swoon over hazelnut chocolate.
Shari Most Recent Post: The Paella, Christmas Day

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83 Creative Culinary December 27, 2011 at 11:04 pm

Lots of swooning going on; I need to make sure I have something salted on hand. Caramel comes to mind. :)

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84 Bunkycooks December 27, 2011 at 10:36 am

This cake is just spectacular and I love your photos! I am printing the recipe as I write this. I cannot wait to try this and I know it will work since it is a great collaborative effort between 2 great cooks/bakers. Happy New Year, Barb!
Bunkycooks Most Recent Post: The Best Desserts, Best Main Dishes and Best Soup Recipes of 2011

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85 Creative Culinary December 27, 2011 at 11:04 pm

Thanks Gwen…you have to keep me apprised of your plans too. Hope you try this one; is is so definitely perfect for a holiday.

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86 Lora ~ cakeduchess December 27, 2011 at 9:29 am

wow! just WOW! This is stunning and I love Ferrero Rocher chocolates. I think Abby will be very proud of this addition to her #baketogether series. I hope you saved me just a little slice of this yummy cake:)
Lora ~ cakeduchess Most Recent Post: Christmas Stollen

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87 Creative Culinary December 27, 2011 at 11:03 pm

I love them too…and their brother Ferraro. :) Thanks Pal and of course I would save some for you!

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88 robynski December 27, 2011 at 9:08 am

Oh now, now, now! You really know how to ramp up a recipe! So delicious. Every component goes perfectly together. Except one. I’m not there to enjoy it!
robynski Most Recent Post: It’s the lip smackingest time of the year!

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89 Creative Culinary December 27, 2011 at 11:02 pm

Now that is a problem isn’t it…but if you would stop messing around with MIL’s and houses, you COULD come visit. I would make one just for you :)

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90 Lisa @ Dust with Flour December 27, 2011 at 8:26 am

Oh, beautiful, beautiful! Milk chocolate is a good choice with the hazelnut flavor. I think this cake would be perfectly fine for breakfast. ; )
Lisa @ Dust with Flour Most Recent Post: Chocolate Meringue Cake with Almond Praline and Citrus Marmalade for #Baketogether

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91 Creative Culinary December 27, 2011 at 8:38 am

I thought it the only choice with hazelnuts but that’s probably because I had those gorgeous candies in mind; it was a ‘must do.’ I only wish we could share a slice; yours sounds divine too!

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92 Karen Harris December 27, 2011 at 7:17 am

I can tesitfy that this cake tastes as wonderful as it looks. My daughter and her friend polished off the last piece and my husband licked the plate out of desire for one last taste. I’m making mine today and I can only hope that it turns out as well as yours. Lovely photo.
Karen Harris Most Recent Post: Feeding the Visiting Masses: Cheeseburger Po’boys

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93 Creative Culinary December 27, 2011 at 8:37 am

Nothing quite like a real testimony so thank you my friend and I knew I should have left more for you. You’re doing yours today? Hoorah!!

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94 Jamie December 27, 2011 at 7:15 am

Oh Barb, absolutely gorgeous!! And I love the flavors you have selected! You are a star baker! And as the year rolls to a close, I am just thrilled that I had the chance to become such good friends with both you and Abby! Tremendous, when you think about it! Hoping that 2012 beings us all good things, good health, abundance and much happiness and, most of all, special friends. xoxo
Jamie Most Recent Post: ORANGE GLAZED APPLE LATTICE COFFEE CAKE

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95 Creative Culinary December 27, 2011 at 8:36 am

Coming from you I take that as high praise indeed. I love to bake and love the effort of a grand dessert but don’t do them often as I need help eating them and with the kids gone I just know three meals a day of cake would probably not be best. Or would it?

I too am glad we’ve become friends; I love the both of you and my wish is just like yours; that we all have a wonderful 2012!

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96 Rosa December 27, 2011 at 7:00 am

Beautiful and so tempting! A divine cake.

Cheers,

Rosa

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