Servings: 8 pieces
Calories: 200kcal
Cost: 15.00
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Cake mold
- Oven
Ingredients
- 200 g wheat flour
- 100 g sugar
- 4 eggs
- 12 Ferrero Rocher chocolates
- 1 tbsp baking powder (royal)
- 200 g evaporated milk
- 1 pinch salt
- 50 g oil
Instructions
- Start by separating the egg whites from the yolks. Beat the whites with the sugar until they form stiff peaks.
- In another bowl, beat the yolks, evaporated milk, oil, and a pinch of salt. Crush 6 Ferrero Rocher chocolates and add them to the mix.
- Sift the flour and baking powder into the wet mixture and fold gently to combine.
- Carefully fold the whipped egg whites into the batter using an envelope motion.
- Pour the batter into a greased cake mold and bake in a preheated oven at 180º C for about 45 minutes. Let cool before decorating.
Notes
For extra decadence, drizzle melted chocolate over the cake before adding more Ferrero Rocher chocolates on top. This cake is best stored in an airtight container at room temperature for up to 3 days, or in the fridge in warm climates. Wrap individual slices to freeze for up to a month. Always use room-temperature eggs for better mixing, and don't skip the sifting step for a lighter cake. Be patient when folding in the egg whites to maintain the cake's fluffiness.
Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 5mg
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