No-Bake Ferrero Rocher Cake
Indulge in a guilt-free treat with this delightful No-Bake Ferrero Rocher Cake, boasting just 130 calories per slice and absolutely no added sugars! Crafted with luscious hazelnuts, rich cocoa, and a creamy yogurt base, this easy-to-make dessert is perfect for satisfying your sweet tooth without the extra calories. Dive into this chocolatey bliss and impress your friends with a dessert that's as delicious as it is healthy!
Prep
20
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🥛Dairy & Eggs(2)
- a little light butter
- cream cheese
🫙Pantry Staples(2)
- a teaspoon of cocoa (5 ml)
- some sugar-free wafers
📦Other(3)
- a packet of gelatin
- peanuts
- two protein puddings with hazelnut
Nutrition (per serving)
Calories
249
Protein
12g
Carbs
15g
Fat
16g
👨🍳 Instructions
- 1
Crush some sugar-free wafers and melt a little light butter, then mix them with a teaspoon of cocoa.
- 2
Spread the mixture in a baking dish to form the base.
- 3
Make the cream from two protein puddings with hazelnut and cream cheese.
- 4
Mix a packet of gelatin with water and pour it over the mixture, letting it set in the dish.
- 5
Add peanuts to the protein cream and cover evenly with this layer.
💡 Pro Tips
- ✓Bloom your gelatin in 3-4 tablespoons of cold water for 5 minutes before dissolving to ensure even hydration and prevent lumps that can create a grainy texture in the final set.technique5 minutes, 3-4 tablespoons cold water
- ✓Cool the dissolved gelatin to 85-90°F before folding into the cream cheese mixture to prevent the proteins in the dairy from denaturing and creating a weeping, separated layer.timing85-90°F
- ✓Use a 1:1 ratio of light butter to crushed wafers by weight (approximately 30-35g butter per 30-35g wafers) to achieve a compacted base that holds together without excess greasiness.ingredient1:1 ratio by weight
- ✓Press the wafer-cocoa base into the dish using the bottom of a measuring cup with 15-20 pounds of consistent pressure to create a uniform 1/4-inch thickness that prevents soggy bottoms.technique15-20 lbs pressure, 1/4-inch thickness
- ✓Refrigerate the set cake for a minimum of 6 hours (preferably overnight) because gelatin continues to cross-link and strengthen at 40°F, reaching maximum firmness after 12 hours.timing6-12 hours at 40°F
Share this recipe
Prep
20
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
No-Bake Ferrero Rocher Cake
Indulge in a guilt-free treat with this delightful No-Bake Ferrero Rocher Cake, boasting just 130 calories per slice and absolutely no added sugars! Crafted with luscious hazelnuts, rich cocoa, and a creamy yogurt base, this easy-to-make dessert is perfect for satisfying your sweet tooth without the extra calories. Dive into this chocolatey bliss and impress your friends with a dessert that's as delicious as it is healthy!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🥛Dairy & Eggs(2)
- a little light butter
- cream cheese
🫙Pantry Staples(2)
- a teaspoon of cocoa (5 ml)
- some sugar-free wafers
📦Other(3)
- a packet of gelatin
- peanuts
- two protein puddings with hazelnut
Nutrition (per serving)
Calories
249
Protein
12g
Carbs
15g
Fat
16g
👨🍳 Instructions
- 1
Crush some sugar-free wafers and melt a little light butter, then mix them with a teaspoon of cocoa.
- 2
Spread the mixture in a baking dish to form the base.
- 3
Make the cream from two protein puddings with hazelnut and cream cheese.
- 4
Mix a packet of gelatin with water and pour it over the mixture, letting it set in the dish.
- 5
Add peanuts to the protein cream and cover evenly with this layer.
💡 Pro Tips
- ✓Bloom your gelatin in 3-4 tablespoons of cold water for 5 minutes before dissolving to ensure even hydration and prevent lumps that can create a grainy texture in the final set.technique5 minutes, 3-4 tablespoons cold water
- ✓Cool the dissolved gelatin to 85-90°F before folding into the cream cheese mixture to prevent the proteins in the dairy from denaturing and creating a weeping, separated layer.timing85-90°F
- ✓Use a 1:1 ratio of light butter to crushed wafers by weight (approximately 30-35g butter per 30-35g wafers) to achieve a compacted base that holds together without excess greasiness.ingredient1:1 ratio by weight
- ✓Press the wafer-cocoa base into the dish using the bottom of a measuring cup with 15-20 pounds of consistent pressure to create a uniform 1/4-inch thickness that prevents soggy bottoms.technique15-20 lbs pressure, 1/4-inch thickness
- ✓Refrigerate the set cake for a minimum of 6 hours (preferably overnight) because gelatin continues to cross-link and strengthen at 40°F, reaching maximum firmness after 12 hours.timing6-12 hours at 40°F