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Ferrero Rocher cake with toffee shards
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Crunchy nutty chocolate with a sweet toffee topping on a delicious cake.
Ingredients:
  • Olive oil, to grease
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 1 x 200g pkt Ferrero Rocher
  • 1 x 350g pkt frozen Chocolate Cake, thawed following packet directions
Instructions:
  • Prepare a baking tray by lightly greasing it with oil and lining it with non-stick baking paper. In a saucepan over low heat, combine sugar and water. Stir and cook for 5 minutes until the sugar dissolves. Increase heat to high and bring to a boil. Let it boil without stirring for 12 minutes until golden, occasionally brushing down the sides of the pan with a pastry brush dipped in water. Set aside until the bubbles subside.
  • With your oven mitt, grab the lined tray. Gently pour the toffee over it, tilting to coat evenly. Let it sit for 10 minutes until it sets. Break into shards.
  • Place the Ferrero Rocher in a single layer on the cake, pressing them firmly into the icing. Sprinkle with toffee shards before serving.

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