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Ferrero Charlotte Cake

Serves icon Serves 8
Cook Time icon 25 min

This is a chocolate lover’s dream. Topped with Ferrero Rocher chocolates and chocolate curls, it’s a stunning treat perfect for any occasion.

What do I need?

  • 1 packet of Savoiardi sponge fingers (about 20 to 23 fingers, depending on the size of your tin)
  • 250 g thickened cream
  • 250 g mascarpone, at room temperature
  • 2 tsp vanilla bean paste
  • 75 g roasted and crushed hazelnuts
  • 400 g to 600 g ready-made chocolate sponge cake, broken into pieces
  • 1 tbsp cocoa powder
  • 50 g milk chocolate, for curls
  • 1 box Ferrero Rocher collection

How do I make it?

  1. Place a 20 to 22 cm springform tin (without the base) on a platter or cake stand.
  2. Trim 2 to 3 cm off the bottom of the biscuit fingers so they stand neatly in the tin. Keep the offcuts.
  3. Arrange the trimmed biscuit fingers in a circle inside the springform tin to form a round wall.
  4. Use the biscuit finger offcuts to create a base layer inside the circle.
  5. In a large bowl, whip the cream until soft peaks form. Stir in the mascarpone and vanilla bean paste, then gently fold through the crushed hazelnuts.
  6. Spread one-third of the cream mixture over the biscuit base.
  7. Layer half of the chocolate sponge cake pieces over the cream.
  8. Spread another third of the cream mixture over the sponge cake.
  9. Add the remaining chocolate sponge cake pieces on top of the cream.
  10. Finish with the remaining cream mixture, smoothing it out with a spatula for a neat finish. Chill in the fridge for at least 2 hours or overnight.
  11. When ready to serve, carefully remove the springform ring. Tie a ribbon around the cake, dust with cocoa powder, and use a vegetable peeler to create chocolate curls for the top. Decorate with Ferrero Rocher chocolates.