This really delicious cake was something I couldn’t stop thinking about until I made it. I’d had a craving for a Forrero Rocher and went to bed thinking about it. So I came up with this really scrumming cake which has all the taste and is a far more enjoyable and less calorific way to feed that craving. It’s also gluten free and apart from the chocolate & hazelnut spread, there’s no added sugar and no added fat.
50g Cocoa Powder
20g Granulated Sweetener
1Tsp Baking Powder
1Tsp Bicarbonate of Soda
3 Egg Yolks
200ml Milk of your choice
25g Chopped Hazelnuts
3 Egg Whites
For the Frosting
4 Tablespoons Chocolate & Hazelnut Spread such as Nutella
4 Tablespoons Granulated Sweetener
1 Egg White
25g Chopped Hazelnuts Blended
Method - Base
Place Cocoa Powder into a mixing bowl and stir in sweetener, baking powder and bicarbonate of soda. Add the egg yolks and milk and whisk with an electric mixer. In a separate bowl whisk egg whites until stiff then fold in.
Pour into a small lined baking tray, sprinkle with nuts and bake in a preheated oven at 180 Degrees for 15 mins. Leave to cool completely.
Method - Frosting
Meanwhile melt the chocolate hazelnut spread in a bowl over a pan of warm water and stir in granulated sweetener. Whisk in cream cheese. In a separate bowl whisk one egg white until stiff. Remove bowl from pan. Fold egg white into filling mix.
Spread ⅔ mix on to the cooled cake, sprinkle with ⅔ blended nuts and gently rolled into a Swiss roll shape. Cover with remaining frosting, sprinkle with remaining nuts and leave to chill in the fridge for 1 hour. Slice and Serve.
If serving 12, each slice will be approximately 100 calories.