Chocolate Tiffin Cake with Ferrero Rochers

Chocolate tiffin slices on a board with chocolate hazelnut balls on the top.

5 from 1 vote

Chocolate Tiffin Cake with Ferrero Rochers

This chocolate tiffin cake with Ferrero Rochers is a grown up version of classic chocolate fridge cake. With roasted hazelnuts, plenty of Ferrero chocolates and a hint of sea salt this easy tiffin recipe is one to bookmark for special occasions.

Prep Time20

Setting time3

Course: Afternoon tea, Snack

Cuisine: British, Worldwide

Diet: Vegetarian

Servings:

Calories: 535kcal

Author: Jane Coupland

Equipment

1 x 20cm (8-inch) square cake tin

Ingredients

400 g Dark chocolate 72% cocoa solids
125 g Butter
125 g Golden syrup
1½ tablespoons Cocoa powder
½ teaspoon Sea salt flakes optional
300 g Shortbread biscuits
100 g Hazelnuts blanched
24 Ferrero Rocher chocolates (or 28 if cutting into 16 squares)

Instructions

Grease and line a 20cm (8-inch) square baking tin with baking parchment.
If roasting the hazelnuts put them onto a baking sheet lined with parchment and roast in the oven at 150℃/ 300℉ for 10 minutes. Let them cool then chop roughly (not too small).
Meanwhile, put the chocolate, butter and golden syrup into a heatproof bowl. Microwave on medium heat, in 30 second bursts, stirring between each one, until the ingredients have melted. Use a handheld balloon whisk to mix the ingredients together until combined.
Meanwhile, chop 12 of the Ferrero Rocher chocolates into quarters and roughly chop the shortbread biscuits.
Sieve the cocoa powder into the chocolate mixture, sprinkle in the sea salt and add the vanilla extract. Use the balloon whisk to mix them in until smooth.
Add the chopped shortbread and chopped hazelnuts to the chocolate mixture and fold then in using a large metal spoon until everything is completely coated in the chocolate.
Spoon just under half of the mixture into a prepared baking tin, pushing it down with the back of the metal spoon and ensuring it reaches the corners of the tin. Scatter the chopped Ferrero Rocher chocolates over the top evenly.
Carefully spoon the remaining tiffin mixture all over the chopped chocolates ensuring they are completely covered. Level the surface using the back on the spoon then press 12 whole Ferrero Rocher chocolates (wrappers removed) onto the top of the tiffin.
Cover with food wrap and transfer to the fridge to set for 2-3 hours.
When ready to cut your tiffin into slices, remove it from the fridge and let it sit at room temperature for 30 minutes. Remove it from the tin carefully and cut into 12 slices (or 16 squares if you have topped it with 16 chocolates).

Notes

Don't stir the chopped Ferrero Rocher chocolates directly into the tiffin mixture: The wafer in the chocolates might crumble too much. It is better to place the chunks over a layer of tiffin mixture and them top them with more mixture.
Weigh ingredients accurately: Use grams and digital kitchen scales as it is the most accurate way to measure ingredients.
Use the correct-sized tin: If the tin is too small the Ferrero Rocher slices will be too thick to bite. If the tin is too large you will struggle to sandwich the Fererro Rocher chunks between each layer.
Grease and line the baking tin: It will be much easier to remove the set chocolate tiffin from it.
Ensure the chopped chocolates are entirely covered by the tiffin cake mixture: If wafer remains exposed to the air it will go soft.
To make smaller squares: Press 16 whole Ferrero rocher chocolates into the top of the tiffin before it sets.
On a budget? Ferrero Rocher chocolates do bump up the cost of making this chocolate tiffin cake. There are 2 ways to reduce the cost:
1. Include them in the centre of the the tiffin only: Top the tiffin with a thin layer of chocolate instead to give it a neat finish.
2. Leave them out entirely: This turns them into hazelnut and chocolate tiffin slices. Again, a top layer of chocolate is recommended for a polished look.

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