Ferrero "Raw" Cher

by Natalie Ruggeri July 17, 2016 3 min read 0 Comments

Ferrero "Raw" Cher

So when a friend loves ferrero rochers but is trying to be healthy¬†ūüėꬆinsert Nat's ferrero Raw Cher cake and boooommmm you can have your birthday cake and eat it too! Well not all of it, but a slice or 2 hehehe¬†:) So this creation has a lot going on actually 4 layers of going on but it was sooooo worth the effort and it made the birthday boy happy so Woooo to that :)¬†

Birthday's are meant to be celebrated, so celebrate wisely but still indulge a little, It's your special day, happy birthday to youuuuuuu :)

Base ingredients

1 cup of raw hazlenuts

1 cup of coconut

1 tbls coconut oil

2 tbls maple syrup

1 tsp vanilla bean paste

10 large fresh dates

2 tbls warm water

Hazelnut cream ingredients

2 cups of raw cashews (soaked for at least 3 hours then well drained)

1/2 cup coconut cream

1/4 cup maple syrup

1/2 cup hazelnut meal

1/4 cup crushed hazelnuts

3 tbls raw cacao powder

Salted caramel hazelnut ingredients

1 cup of fresh dates, pitted and diced

1/4 cup coconut oil (melted and cooled)

2 tbls warm water

1/2 tsp vanilla bean paste

2 tbls maple syrup

1 tsp salt

Chocolate layer ingredients

1 cup of raw cacao powder

1/4 cup maple syrup

1/4 cup coconut oil (melted and cooled)

1/2 tsp vanilla bean paste

Directions

So for this creation I've used an 9 inch dome shaped cake tin, if you don't have one just use an 8 inch spring form cake tin, it will still taste amazing, it will just look a little different! Place cling wrap into the dome tin and set aside, or lightly spray the spring form tin and set aside.

To make the base place all of the base ingredients into a food processor, blend until everything is well combined and starts to form a ball, take about a 1/4 of the mixture out and set this aside to make the bottom base of the cake (only if you are using the dome tin, if you are using the spring form cake tin use all of the base mixture) press the mixture firmly into the dome tin making sure the whole tin is covered with the base mixture. Place the tin in the freezer until the next layer is ready. Drain and rinse the soaked cashew nuts, place them into a clean food processor along with the coconut cream, maple syrup and the cacao powder, process until the mixture becomes smooth and creamy, add the hazelnut meal and hazelnuts and gently pulse it until it's all mixed well, place half of the mixture into the cake tin and place it back into the freezer, To make the caramel place the dates, coconut oil, water, vanilla, salt and maple syrup into a clean food processor, blend until the caramel turns into a smooth paste, add the chopped hazelnuts and stir until everything is mixed well, pour the caramel on top of the hazelnut cream and spread evenly, place the remaining hazelnut cream on top of the caramel and place back into the freezer to set, approx 2 hours. Place the remaining of the base mixture on the bottom of the cake press firmly but gently and evenly so the bottom of the cake is completely covered with the base mixture, place back into the freezer to set for a further hour.

To make the chocolate, place all of the ingredients into a blender, blend until the chocolate starts to form a smooth consistency, you will get chocolate every where if you are using the dome tin, but hey thats part of the fun and that also means that you get to lick your hands afterwards hehehehe, gently pour the chocolate from the top little by little until the cake is covered evenly with the chocolate mixture, add a few sprinkles of chopped hazelnuts on the top to make it all look pretty :) It might sound like a lot of work but believe me this cake it totally worth the extra effort and steps to create! Happy birthday :) enjoy xx



Also in Nat's Creations

Red Velvet Pancakes
Red Velvet Pancakes

by Natalie Bailey May 03, 2020 1 min read 0 Comments

Read More
Carrot & Walnut Loaf
Carrot & Walnut Loaf

by Natalie Bailey April 26, 2020 1 min read 0 Comments

Read More
Taco Tuesday Bowl
Taco Tuesday Bowl

by Natalie Bailey April 21, 2020 2 min read 0 Comments

Read More