Monday, 16 May 2011

Ferrero Rocher Cake - Happy Birthday Rob!

Having given my new blog-friend Ben a glowing review recently, I thought I should put my money where my mouth is and give one of his cakes a try.  And what better occasion to do so than Rob's birthday last week.

Looking through Ben's list of cakes, one immediately leapt out at me - the Ferrero Rocher Cake.  Rob is a big fan of Ferrero Rocher, and they're one of the few chocolates we can buy here that are the same as the ones you buy in the UK (all the bars of Cadbury's chocolate you buy here for example are either made in Malaysia or Australia, and are most definitely not up to UK standards!).

A quick Facebook message to Ben was all it took to place the order, and we arranged a rendezvous in a local supermarket carpark to exchange money-for-cake on the day itself.  It was great to meet Ben in person after chatting on our blogs and Facebook; good to put a face to the name of this talented local baker.


I could hardly wait to try this cake so rushed home with it to wait for Rob...  annoyingly (for him even more than me!) he was about an hour late home as he had got stuck in a meeting, so we didn't have time to try the cake before heading out for his birthday supper.  Luckily we refused offers of dessert in the restaurant so we could have birthday cake instead.  And wow, I'm glad we did!  This was better than any dessert we could have bought while eating out, and definitely more pudding than cake.

 
The cake was made from layers of sponge, brushed with vanilla syrup and sandwiched together with a chocolate mousse.  The mousse was studded with chunks of crushed Ferrero Rocher, giving it a lovely nutty crunch.  The whole thing was smothered in a rich chocolate hazelnut ganache...  rather like Nutella (and that is of course a good thing, not a criticism!)

I e.mailed Ben to ask how he had made this amazing creation, and this was his reply:  I used a regular oil-based sponge cake so it stays nice and soft even when chilled though you can use a chiffon cake too. For the chocolate mousse, I used an egg-yolk based mousse as I found it to be richer than the egg white one. The other layers are hazelnut dacquoise which is basically a meringue where ground nuts are folded in and then piped in a spiral to form a flat disk, it is hard and crunchy upon baking but softens wonderfully upon chilling.

This is the kind of cake I dream of making, but I'm self-aware enough to know that it's just something I couldn't do.  Not couldn't perhaps, but just wouldn't manage to do without inordinate amounts of stress and quite probably bad language.  Thankfully there are people like Ben in this world who make complex layered cakes such as this as a form of stress-relief, and for that I'm definitely willing to pay!  This cake was $50, but provided us with 12 good-sized portions - and this cake was rich enough that you didn't need any more than a 'good-sized portion' to feel thoroughly satisfied.

Incidentally - and shhh, don't tell Rob (thank heavens he neglects to read this blog, eh?!) - I also purchased a single-portioned Salted Caramel Tart from Ben.  He had sent out a message to some of his Facebook friends saying that he was baking them, and would we be interested in buying one?  Would I ever?!  I adore salted caramel.  I picked this up on the same day as the cake, although Ben had made them a few days earlier.  I was expecting the pastry to have softened somewhat over those few days, but it hadn't suffered in the least.  It was still as crisp as ever.


The filling was layers of deliciousness, involving salted caramel and chocolatey yumminess (can you tell I forgot to ask Ben for details of this one?) and Oh. My. Word. it was incredible.  I snuck it into school to eat for my mid-morning snack...  and made it until I shooed my class upstairs to the ICT room at 7.30am before sneaking a bite...  which then of course turned into several more bites until, oops, it had all gone.  I think that having a friend like Ben might be dangerous to my waistline!

So Happy Birthday to Rob - and thanks to Ben!

7 comments:

Anonymous said...

Both look great, I would love to have that salted caramal tart, it look delish. Ben sure know is baking and wish I was nearer.
Sandy
xx

At Anna's kitchen table said...

Happy Birthday to Rob!
Oh my, I don't know which I prefer the look/sound of more!! Both are divine.
Xx

snowy said...

They both look delicious. Love salted caramel and Ferrero Rocher - so wouldn't be able to choose!
Ben's a very talented baker.
xx

Anonymous said...

Wow! I'd love both :)
Happy belated birthday to Rob!
Melanie

averagekid89 said...

Hey when you say that the chocolate bars aren't up to the UK standards, what exactly do you mean? Is it the flavour that the chocolate has been mixed with (Turkish delight, Dark/Black Forest) or is it simply the chocolate itself?

I love dark chocolate and when I was in the UK, it was amazing that I could find them easily with reasonable price. Here in Malaysia and even in Brunei - I went to Brunei twice and for some reason my mother bought plenty of chocolate there - it's not as easy to find one.

I think the chocolate bar here is too sweet and milky. Is that what you think too? =) Btw the cake looks delicious.

Norm said...

Hi AK89!

It's the chocolate itself. It's just not the same as the Cadbury's in the UK! I found exactly the same thing when I lived in Canada, that Cadbury's there tasted different. I heard it's because when it's made in hotter countries they have to add something to stop it melting so easily, and I guess this affects the taste.

I think it's all down to what you grew up with though, as to whether you like it or not. Because I'm English I think only English Cadbury's tastes 'right' and all the other Cadbury's taste wrong - but my Australian colleague disagrees and doesn't like the UK stuff.

I love dark chocolate too - it's pretty popular in the UK, with several really good brands.

Here in Brunei I find I eat more of the chocolate that's made in Europe - the Kinder stuff is good.

Tina said...

they put extra preservatives in the choc to stop it melting so easily and this gives the choc a cloying texture..
its pretty grim to be honest!
there are a few brands over there that are a bit better..i cant recall their name but its a females name like betty and u get it in soon lees for sure..it was the closest thing to uk chocolate i found there (other than seria naafi!)
the cakes look divine,specially the wee tarty one..
we do sea salt pralines at work, and butter scotch and sea salt dark venezualan bars..theyre amazing
who would of thought sea salt n chocolate tasted OH so good..
x