Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily. Return the nuts with the sugar to the food processor and pulse until there are no more large chunks. C rème Diplomat: Crème Diplomatis a lighter version of the French Pastry Cream (Crème Pâtissière). Basically, it is Crème Pâtissière with added whippedcream and gelatin (optionally). Whipped cream makes it lighter and fluffier and the gelatin makes it more stable. Gelatin is not strongly needed, depending on the type of cake Salt- We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.

Tiramisu cakeroll - My Tiramisu cake roll recipe consists of a super fluffy Japanese-style sponge cake, that is easy to roll without breaking it. The sponge isdrizzled with rich espresso, then rolled up with an airy, light whipped mascarpone cream filling. Epic! Recipe in here Begin by bringing all your ingredients to room temperature. Preheat the oven to350F/177C convection (325F/163C conventional) and grease and line three 8 inch cake pans. How to get yourself enough Ferrero Rocher balls for the cupcakes? – The only way is to buy much more than you really need. In my case, just a few moments of loosing concentration were enough for a few balls to disappear in the play of my son and the mouth of my carnivorous husband 🙂 So you can’t leave anything to chance, just buy more Fererro Rocher balls. Coffee:If you are not using coffee in your chocolate desserts, you are missing out and I think you should seriously consider trying it. Believe me, the cake won’t taste like coffee at all however it enhances the taste of chocolate. I recommend brewing a strong espresso type of coffee and using it straight away fresh (on room temperature of course). It does not impact the taste whatsoever! If you don´t have coffee at home, use lukewarm water insteadSpread a thin layer of frosting on the first layer of cake and then pipe a boarder of frosting around the edge. Mix dry ingredients: In a small bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside. I will be completely honest and admit that I had no success in any of the tasks, but for all of you who will dare to try, here are 3 very useful advices (steps). 3 Steps to Keep the Ingredients for Ferrero Rocher Cupcakes 🙂 And the last part is the buttercream. I decided to go with a Nutella buttercream because when I tested it with just chocolate, it seemed a little too plain and I think the Nutella complements the cake really well. Cream the butter and sugar together for a couple minutes How to make chocolate cake This is simpler than you may think. I like to grind the hazelnuts first so it’s easier on the food processor later. Then place some sugar and water over medium heat and let it caramelize.

With electric mixer beat together oil, egg, buttermilk and vanilla extract on medium speed until well combined.

Ferrero Rocher Cupcakes

Dutch cocoa powder– we like to use Dutch-process cocoa powder for our chocolate cake because we like the deep and rich chocolate taste, but the natural unsweetened cocoa powder will work great as well!