Giant 17 LB Ferrero Rocher Cake – How It’s Made!

Yeah, no, it needs to be Christmas in here. Hold on a SEC. Much better. Hey, yo. Yes. Happy holidays. Happy holidays. I got my holiday sweater on. Stand up a little for the people in the back. Yo, let's see that. See that? I guess we could also just cut to a photo of you wearing it. True. This week I'm caking a giant Ferrerochet chocolate. Well, here's the thing. Here's why I chose to cake Ferrerochet. They're wrapped in gold. Excuse me. Much better. Much better. Oh, he's gonna tell me my earrings are too loud. Watch. Watch. Yes, I was gonna say sorry. What? What? OK, OK, I'll wear this later. I'm keeping the ring. You will not take my ring. The first thing I did was bake 5 lbs of chocolate batter in a 6 1/2 inch round spear pan. So it's like 2 halves of a pan. And once those cakes were baked, cooled, and chilled completely, I level them while they're still in the pan. Then I carefully remove the cakes from their pans and remove the parchment paper. The trickiest thing about this cake is I really want to figure out how to make that beautiful shell inside out of something edible that I could place in my cake. So I decided I'm going to make my pecan pie crust, which is like a shortcrust pastry, and make the shell out of that. But it won't be as as firm as a sugar cookie dough. It'll be more Crockerly, like the pastry and the candy. Exactly, exactly. The dough is actually really simple. It has five ingredients which are butter, sugar, flour, cocoa, and an egg yolk. Once my dough is prepared, I simply split it in two and I'm going to chill it for a little bit before I roll it out. While it's chilling, I'm going to prepare the sphere pans that I will bake the dough on. For this, I'm going to use a four inch sphere pan set, but this time I'm greasing the outside and laying both parts flat onto a baking sheet that my dough is chilled. I'm going to roll it out one disc at a time into a circle that's big enough to drape over my sphere pen. So I'm just going to roll it out really carefully, pick up the circle, drape it over the sphere pen and cut away any excess at the bottom. And I'll repeat this and do it a second time. Before I bake these, I want to chill my dough that prevents any major shrinkage in the oven. And when everything is ready, I'm popping these in the oven. I baked it for 40 minutes. I wanted to make sure that I baked it long enough that I wouldn't break it. This is quite like a crumbly short crust, and I need to be able to get it off the sphere pan in one piece. If your dough has spread a little bit at the base, the best time to cut off that extra dough is now, while the spheres are hot with a sharp paring knife. Everyone, it's Jengis and Jocelyn, and I just today vowed to say his name properly. Say it again, Genghis. First time in three years. What did Genghis just say? No. Here's what we'll do. We'll pronounce your name correctly when you're doing things right. But anytime you misstep, we'll go back. All right, You got it. I've got my short crust pastry spheres. I'm going to put these aside to cool completely. And in the meantime, I'm going to carve out some secret chambers from my cakes. It's very important that we keep in mind the size of the pastry spheres we baked. Choose a circle cutter that fits around that pastry sphere. And now using your sphere chocolate cakes flat side up, we're going to take that circle cutter and press down a little to make an indent. The next thing we're going to do is use a spoon to scoop out the chamber. You'll want to repeat this with the other half of your cake. Now that that's done, we can place our cakes flat side down and simple syrup, both of them. You're not going to see this in this video, but I really procrastinated at this point because I was terrified of removing the pastry from the sphere pens. I was so scared I was going to break it at this point and I'd have to make more. So what I did is I used my blowtorch. Bernadette, Remember? Bernadette? Yes, it's been a while. How's she doing? She's doing well. She's doing well. You know, she's felt left in a corner in 2020. So she was happy to be put to work. And what I did is I just heated the inside of the sphere pan slightly. It's just to re melt the shortening that's between the pan and the pastry. And now I can carefully, carefully pull these domes off the pan. The good news is they both made it off, so I'm going to flip my cakes over so they're flat side up, and very carefully place these pastry shells into each half of the cake. Now, one of them, I poked it a little so it cracked, but that doesn't matter as long as it's in place. You've done it. So now here comes the yummy Now that your pastry shells are inside your chocolate cake, we're going to fill both halves of this cake with Nutella and Ferrero Rochers. You're going to put actual inside. This is not a real treat size. This is like the inside of a treat. Love it. Genghis, you took this whole cake. I didn't take the whole cake. But it wasn't for myself. It wasn't for Genghis. A friend of mine and his family were curious about Yolanda's cake. Yes. And they asked if I could bring it. So what you're saying is that your friends had doubts that my cake tasted? I spoke so highly about you. They would taste cakes. That's what happens. OK, good. They were really impressed. Oh, good, good, good. This is probably one of the best cakes you could take to somebody. Hold on. You guys are lucky that you're getting this. What are you trying to say? This was so yummy. Like, the kitchen smelled so good. And I basically just spooned in Nutella and I put 5 Ferrero Roches in each half, which means there's 10 Ferrero Roches inside this giant Ferrero rochet. Guys, this is Ferrero Inception. If you had to choose, What is your favorite holiday chocolate? I feel like I should be saying it's the one I caked, but it isn't. It's after eights. Oh really? Oh yeah. What's yours? I think I might choose Ferrera rochet. The size they are, you can bite them in half. Enjoy the inside. Yeah, and they're so good. I need some glue to glue both halves of these cakes together, so I'm going to use a little bit of chocolate ganache. I want to spread a thin layer on top of one of the cakes just on the cake border around the Ferrera rochet goodness. And now I have to very carefully take both halves and smash them together. Because if you, if you try to lift one up, turn it upside down, put it on top, everything's just going to pour out. So you just want to boom. You've got a boom with another cake. Yeah. Was it Pokeball? Papaya. Which one? Papaya. Oh, yeah. Genghis. Good work, Genghis. See, I'm saying your name properly. Thank you. Finally. So now the cakes are sandwiched together, they make a complete here and I just wanna make sure that that seam is closed. I just wanna ice any extra ganache around that seam and then I'm gonna place the cake in the fridge to chill while I prepare my ganache for the outside. One thing about Ferrari Roche is like, see how like there's hazelnuts in the chocolate. It's very like rough in texture. So what I'm going to do is chop some hazelnuts. I have roasted peeled hazelnuts. I'm going to pop them into my food processor and just pulse the food processor to chop them roughly. Now I'm going to take some hazelnuts and fold them into my dark chocolate ganache. Did you have a little taste of that hazelnut ganache? I had a taste of every part of this cake, even the excess. I cut off the pastry shell. Genghis. And I ate them. Were you Changhis that day? I don't know. OK. Yeah, you probably were. Probably. During process. You're always Changhis, you know. You know what? People often ask me how I say my name. But I don't consider either way wrong. Like some people say Yolanda and some people say Yolanda, and I have never corrected. I'm like potato, Potato to me. I don't know. I just naturally say Yolanda. Yeah, but I don't consider either one wrong. I just think it's the way people say it. You know what's weird? Even my parents say it differently. Really. Your dad and mom said it? They're both my name. I don't know. Right now I'm actually Yolanda, but when I straighten my hair, I'm Yolanda. You have to make it extra long, lengthen my name with my hair length exactly. It's very easy. So I'm stirring in these beautiful chopped roasted hazelnuts into my dark chocolate ganache. And now I'm going to admit this. This is probably the easiest icing job I have ever done on a cake because these babies are not smooth. So I just took a small spatula and I felt like I was plastering more than icing because of all the hazelnuts. You can't possibly ice it smooth. They get in the way. So I was just picking up the hazelnut ganache and like patting it on the cake all around, making sure the whole cake was covered. So now that I've spackled the whole cake, it looks beautiful as it is because it looks chocolatey with hazelnuts, but it's not as smooth as something that's chocolate coated. So I'm going to pop this cake in the fridge to chill and I'm going to prepare the chocolate that I'm going to pour all over it. So now I'm going to melt some compound chocolate. I have about 2 lbs of milk compound chocolate, which is basically chocolate wafers. And then I have 4 ounces of dark chocolate just because I feel that the milk compound chocolate looks a little lighter than this. So I'm going to add a bit of dark chocolate to darken it up. You want to melt wafers, 22nd increments stirring in between. You don't want to burn it and you don't want to overheat it either because I don't want to melt the ganache that I spackled onto this cake. So now all of my chocolate is melted. I'm going to stir in some more hazelnuts. Now I'm going to I set up my cake on a rack on top of a baking tray, kind of like when I made the Twix cakes because we want the excess chocolate to be able to fall through the rack, but I don't want it all over the floor. So now I'm just straight from the bowl. I'm going to carefully pour my hazelnut chocolate over the cake. You want to move the bowl sort of in a circle above the cake. Let the chocolate pour down. Have a look around the cake quickly. If it's not going underneath, use your spatula to help it along. Take more chocolate and cover the cake. You don't have to worry about the very bottom of the cake because of course we have to wrap it in gold foil. I have to say, I love my gold ring, but it's very rough. This is a rough ring. Like, it's like I'm actually exfoliating between my fingers right now. I was going to say, have you cut yourself? No, not, not quite. Not yet. But yeah, maybe actual gold would be better. Maybe that would be good. Yes, now I'm going to pop this cake back in the fridge and let that chocolate set. At this point I know you're thinking I'm done, and I liked the cake and it smelled good. But you know what bothered me? You can see the hazelnuts in a Ferreira rochet. So what I decided to do when the chocolate was set was take my paring knife and actually scrape some chocolate off the nuts. That doesn't sound tedious at all. You like? No, not at all. You know what it's exactly like? What, Scraping like a lottery? A lottery ticket? Yes, I was scraping a chocolate hazelnut lottery ticket. So I picked up my cake and I rested it in a bowl. I chose a bowl that was very low and I even put some gold foil in the bowl to make sure it was cushioned. We're not going to see the bowl because it's time to add the gold. We tried to find gold foil. It's not easy. There was a box on Amazon, Jocelyn. It was like $70.00. So Helena went on a hunt. She was so devoted, she found a sandwich shop on Instagram in Toronto and went there and asked them if they would sell her this. This was theirs. They wrapped burgers in this. So I used my beautiful Changus. Can we hear this? You know what I'm going to do to get you back? You can't get me back. Tell me what you're going to do. I'm going to open up a bag of sprinkles, pour them on the ground. Oh, Jengas. I don't know. That might be too far. That is cold. You know what I'm saying? Cold as ice. Jengas. It's the holidays. Yeah. Like, honestly, that's not the the holiday spirit. Hold on there. Let's go. So now I'm going to wrap the base of this in gold foil. So I crinkled the sheets a little bit and it looks like an unwrapped Ferreira rochet. I also want to be wrapped in gold. We did a whole photo shoot of me with this jewelry actually, and I hope it will be left in. Oh my God, it's called gold standard. Sandwich shop is called gold standard. What's up? Gold standard in Toronto. I'm going to look them up on Instagram. I'm doing that right now. Oh my gosh. I love gold standard. Please, please look at what their icon is. Their profile photo is Mr. T. This is amazing. I pity the fool who doesn't eat gold standard. I pity the fool. We have a full lineup of holiday baking tutorials for the whole family. There's a class for every skill level. You can sign up to make instaworthy treats, and even better, you can give them to the people you love for the holidays. You can learn to make anything from pretty handheld treats to decorated sugar cookies to cakes. And if you can't do the classes live, don't worry, you have access to the recording forever. And the best part is we recently lowered our bundle prices. You can get two or four classes for the best price ever. Click here to explore all our classes. Have we added my foil jewelry class yet, Jocelyn No, no, There's going to be a flood of comments, Jocelyn. People are going to ask for this. I just, I am loving this. 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