Sponge Biscuit

  • 3 eggs
  • 135 grams (4.76 ounces) sugar
  • 5 grams (0.18 ounces) vanilla sugar
  • 140 grams (4.94 ounces) flour
  • 6 grams (0.21 ounces) baking powder
  • 30 grams (1.06 ounces) alkalized cocoa
  • 1 gram (0.04 ounces) salt
  • 120 milliliters (0.5 cup) milk
  • 60 grams (2.12 ounces) butter


  • 100 milliliters (0.42 cup) freshly brewed strong coffee
  • 10 grams (0.35 ounces) sugar

Crunchy Layer

  • 150 grams (5.29 ounces) white chocolate
  • 50 grams (0.21 cup) cream 35%
  • 100 grams (3.53 ounces) hazelnuts
  • 80 grams (2.82 ounces) wafer crumbs

Wafer Crumbs

  • 35 grams (1.23 ounces) butter
  • 35 grams (1.23 ounces) powdered sugar
  • 35 grams (1.23 ounces) egg whites
  • 35 grams (1.23 ounces) flour

Chocolate Mousse

  • 170 grams (6 ounces) bitter chocolate
  • 270 grams (1.14 cups) cream 35%
  • 140 milliliters (0.59 cup) milk
  • 6 grams (0.21 ounces) gelatin (Dr. Oetker)
  • 36 milliliters (2.43 tablespoons) cold water

Gourmet Glaze

  • 350 grams (12.35 ounces) bitter chocolate
  • 70 grams (3.76 tablespoons) vegetable oil
  • 30 grams (1.06 ounces) cocoa butter
  • 70 grams (2.47 ounces) chopped hazelnuts


  • Mixing Bowls

    Use different sizes for easy management of wet and dry ingredients.

  • Whisk & Hand Mixer

    A hand mixer ensures smooth, fluffy mixtures while a whisk is great for combining ingredients by hand.

  • Spatula

    Perfect for folding ingredients gently and scraping down the sides of bowls.

  • Baking Tray

    Line with parchment paper for non-stick baking and easy cleanup.

  • 18x18 cm Baking Frame

    Provides a defined shape for your pastry layers; an adjustable frame is versatile for various recipes.

  • Cooling Rack

    Allows air to circulate around the baked pastry for even cooling.

  • Freezer

    This helps set the mousse and glaze layers perfectly.


Step 1

1. Prepare an 18x36 cm frame - wrap the bottom with foil and place a rectangle of baking paper inside, or use a baking tray lined with parchment.

Step 2

2. Preheat your oven to 347°F (175°C).

Step 3

3. Whip the room temperature eggs with salt and both sugars until the mixture is white and fluffy. Using room temperature eggs will help them whip up better.

Step 4

4. Heat the milk with the butter until the butter melts, and set aside.

Step 5

5. Sift the flour, baking powder, and cocoa together.

Step 6

6. Gradually fold the sifted dry ingredients into the whipped eggs using a spatula.

Step 7

7. Stir in the hot milk and butter mixture until well combined.

Step 8

8. Pour the batter into your prepared frame or baking tray, and bake for about 8-10 minutes, or until dry. A toothpick inserted into the center should come out clean.

Step 9

9. Let the sponge cake cool completely. Wrap it in cling film and place it in the fridge for at least 6 hours.

Step 10

10. Once the sponge has set, cut it into two layers. If baked in a tray, cut two squares of 18x18 cm.

Step 11

11. To make the soaking liquid, brew strong coffee and dissolve the sugar in it. Let it cool.

Step 12

12. For the wafer crumbs, preheat your oven to 320°F (160°C).

Step 13

13. Whip room temperature butter and powdered sugar together until fluffy.

Step 14

14. Gradually add egg whites, then mix in the flour until smooth.

Step 15

15. Spread the mixture in a thin layer onto silicone or Teflon sheets. Use a spatula to ensure an even layer.

Step 16

16. Bake one sheet at a time for about 10 minutes, or until golden.

Step 17

17. Remove and allow the wafer sheets to cool slightly before crumbling them into a sealed container.

Step 18

18. To make the crunchy layer, melt the white chocolate and cream in a water bath.

Step 19

19. Mix in the chopped hazelnuts and wafer crumbs, and prepare this mixture just before assembling the cake.

Step 20

20. For the chocolate mousse, soak the gelatin in cold water.

Step 21

21. Melt the bitter chocolate in the hot milk, then add the melted gelatin, stirring until smooth.

Step 22

22. Whip the cream to soft peaks and gradually fold it into the chocolate mixture.

Step 23

23. Assemble the cake by tightening the frame with cling film over the bottom and placing it on a flat surface.

Step 24

24. Place the first biscuit layer in the frame, soak it with the coffee mixture, then spread the crunchy layer evenly on top.

Step 25

25. Pour half of the mousse over the crunchy layer, then freeze for 3 minutes to set.

Step 26

26. Add the second biscuit layer, soak with coffee, and pour the remaining mousse on top.

Step 27

27. Wrap the cake in cling film and freeze for at least 4 hours.

Step 28

28. For the gourmet glaze, melt the bitter chocolate in a water bath, add vegetable oil and melted cocoa butter, then stir in the chopped hazelnuts.

Step 29

29. Remove the cake from the freezer, cut it into 10 pieces, and return to the freezer while preparing the glaze.

Step 30

30. Dip each cake piece in the chocolate glaze, shake off excess, and place on a rack to set. Using a fork to handle the pieces will make the dipping process easier.

Step 31

31. Move the glazed cakes to the fridge to defrost before serving.


Imagine slicing into this elegant pastry, layers of velvety chocolate mousse marrying perfectly with the decadent crunch of hazelnut and wafer crumbs. Serve each slice with a smooth dollop of whipped cream or a scoop of vanilla ice cream for a sensational melt-in-your-mouth experience. Hosting a sophisticated afternoon tea? Pair this delight with a pot of freshly brewed Earl Grey to impress your guests. Or, simply indulge in a piece with your favorite latte for an afternoon pick-me-up that feels like a warm, sweet hug.

For an added touch of elegance, garnish with fresh berries or edible gold leaf, turning a simple dessert into a show-stopper. Whether you're celebrating a special occasion or just want to treat yourself, this chocolate-hazelnut pastry promises an unforgettable tasting experience.


For a gluten-free version, replace the wheat flour with a gluten-free baking mix. Ensure that all other ingredients, like your chocolate and baking powder, are also certified gluten-free. For a vegan twist, use flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and plant-based milk such as almond or soy. Swap out cream with coconut cream and use vegan butter and chocolate for an equally delightful, dairy-free delight.


  • What is the best way to whip eggs for the sponge biscuit?

    Whip the room-temperature eggs with salt and sugars until they become white and fluffy, usually taking about 5-7 minutes using a hand mixer on high speed.

  • How do I melt the chocolate without burning it?

    Melt the chocolate using a double boiler method: place the chocolate in a heatproof bowl over a pot of simmering water, stirring frequently until smooth.

  • Can I substitute hazelnuts with another type of nut?

    Yes, almonds or walnuts can be a great alternative while still providing a similar crunchy texture.

  • How do I prevent the mousse from becoming grainy?

    Ensure the chocolate mixture combined with the gelatin is completely smooth before folding in the whipped cream. Incorporate the whipped cream in batches, folding gently to maintain a smooth consistency.

  • How can I make the glaze thicker without it becoming too hard?

    Adjust the ratio of chocolate to vegetable oil slightly, adding less oil for a thicker consistency while ensuring it remains pourable.

  • Any tips for getting the perfect finish on the glazed pastries?

    To achieve a smooth, glossy finish, make sure the glaze and pastries are at the right temperature and work quickly. Prick the frozen pastry with a fork from the bottom, dip in the glaze, and gently shake off excess before setting on a rack to dry.

Nutrition facts

Ferrero rocher cakes
Recipe Yield:10 pieces
Calories:Approximately 425 calories per serving
Calories (Min - Max):400 - 450
Total Fat:28g
Saturated Fat:15g
Total Carbohydrate:32g
Total Sugars:18g