Ferrero Rocher Cake
Serving size: 10 servings
5 large Eggs
6 tablespoons Sugar
1 3/4 cups Ground Hazelnuts
2 tablespoons Flour
2 tablespoons Cocoa Powder
2 teaspoons Baking Powder
200 grams Unsalted Butter; room temperature; cream
1 1/2 cups Chocolate Chips; cream
7 tablespoons Nutella; cream
1 cup Crushed Wafers; cream
10 Ferrero Rocher Candy
1/2 cups Hazelnuts; chopped, for decorating the cake
Instructions
#1
Whisk eggs with sugar until they are three times in volume, light and fluffy.
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#2
 
Sift flour, cocoa and baking powder. Mix in with ground nuts.
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#3
 
Using spatula, fold in dry ingredients by thirds, be very gentle with the dough so you don’t over mix it and loose the fluffiness. Butter all sides of the 9 inch baking dish, pour batter into the dish. Bake at 350F (176 grade) for about 40 minutes.
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Cream
#1
 
Dissolve chocolate, either in water bath or microwave. Let chocolate cool to a room temperature. Combine chocolate together with butter and Nutella. Whisk cream together.
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Putting Cake together
#1
 
Slice the cake into two or three layers. Break wafers into small pieces.
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#2
  
Spread cream over each layer evenly, sprinkle wafers over the cream. Decorate outside of the cake, using the left over cream, cake and hazelnuts. Slice ferrero rocher candy in half and place it on the edge of the cake all around.
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Just before serving the cake, remove from refrigerator to soften the cream a little.
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream.
Side Note: To ground hazelnuts, you can use food processor, grinder or a blender. While using the blender, be careful not to blend for too long, otherwise it may turn into cream.
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