Ferrero-Inspired Chimney Cake

It’s been a while since I’ve been back in my hometown, and I’ve truly missed my favorite street food, especially during this season. The unforgettable Chimney Cake, a popular treat in Slovakian, Czech, Austrian, and Hungarian street food markets, holds a special place in my heart. This warm, cinnamon-scented baked dough is expertly cooked on a unique roll pin, achieving a perfect balance of crispness on the outside and softness on the inside. To make it even better, I’ve added a twist with crunchy hazelnuts and a rich chocolate hazelnut spread, inspired by the beloved Ferrero Rocher ingredients. A classic treat with a special touch of indulgence!

RECIPE INGREDIENTS

• 300 g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 70 g cold butter, cubed
• 80 ml cold milk (or water)
• 2 tbsp sugar
• 100g chocolate hazelnut spread (e.g., Aldi Nutoka or homemade hazelnut spread)
• 100g caster sugar (for coating)
• 1 tbsp ground cinnamon

Prepare the Firm Dough

In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cubed cold butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold milk (or water) and sugar, mixing until a firm dough comes together. You may need to add a little more milk if the dough feels too dry, but it should not be sticky—just firm and pliable. Once the dough has come together, turn it out onto a lightly floured surface and knead it for a minute or two to ensure everything is fully incorporated. Cover the dough with a kitchen towel and let it rest for about 15-20 minutes. This will make it easier to roll out.

Prepare the Filling

After the dough has rested, roll it out into a rectangle about 1/8 inch thick on a lightly floured surface. Spread a generous layer of chocolate hazelnut spread halfway across the dough. Optionally, sprinkle chopped hazelnuts or crushed Ferrero Rocher chocolates over the spread for an extra crunch and flavor.

Assembly Instructions

Fold the other half of the dough over the chocolate spread, creating a sealed dough pocket.Carefully cut the folded dough into strips, about 1.5 inches wide.

Roll each strip of dough tightly around a baking pin (or a cylindrical object like a wooden dowel or metal rod) to form a spiral shape. Ensure that the chocolate spread is on the inside and that the dough is firmly wrapped around the pin.

Bake & Serve

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or lightly grease it.Brush each rolled dough with melted butter to create a golden, crispy finish.Mix the caster sugar and cinnamon together. Dip each roll into the sugar mixture, ensuring it’s coated evenly.

Place the baking pin with the dough on the lined baking sheet.Bake for 15-20 minutes or until the dough is golden brown and crispy. Rotate the baking pin every 5 minutes during the baking process so that all sides of the dough cook evenly and develop a nice caramelized crust.

Once baked, carefully remove the chimney cakes from the baking pin and place them on a cooling rack. Optionally, drizzle some extra chocolate hazelnut spread over the top or sprinkle more chopped hazelnuts for decoration.

Tips:

• The dough is firmer than traditional yeast dough, which will give the chimney cakes a more biscuit-like, crunchy texture.
• Be careful when rolling the dough; make sure to keep the filling sealed inside to avoid leaks.
• For a more indulgent touch, after baking, you can sprinkle additional crushed Ferrero Rocher chocolates or drizzle some more chocolate spread on top.

This version of Ferrero-Inspired Chimney Cake uses a firm dough that doesn’t require yeast, perfect for those who prefer a denser, crunchier texture. It still offers the same delicious combination of chocolate and hazelnuts, making it an irresistible winter treat!

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