Ferrero Rocher Torte
A rich and indulgent chocolate torte layered with Ferrero Rocher chocolates.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 200 grams chocolate biscuits
- 100 grams unsalted butter, melted
- 500 grams cream cheese
- 100 grams powdered sugar
- 300 ml heavy cream
- 200 grams dark chocolate, melted
- 100 grams Ferrero Rocher chocolates, chopped
- 50 grams hazelnuts, chopped
Instructions
- Preheat the oven to 175°C (350°F).
- Crush the chocolate biscuits and mix with the melted butter.
- Press the mixture into the bottom of a springform pan.
- In a bowl, beat the cream cheese and powdered sugar until smooth.
- Add the melted dark chocolate and mix well.
- Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Add the chopped Ferrero Rocher and hazelnuts, and fold gently.
- Pour the mixture over the biscuit base and smooth the top.
- Chill in the fridge for at least 4 hours or until set.
- Garnish with additional Ferrero Rocher before serving.
Notes
- Can be made a day in advance for better flavor.
- Keep refrigerated until ready to serve.
- For a gluten-free version, use gluten-free cookies.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Find it online: https://michaelskueche.de/ferrero-rocher-torte/