You will discover that this cake contains very untypical ingredients; only 2 Tbsp of flour, while most of the texture is composed of ground hazelnuts. But don't worry, the texture is still fluffy and full of rich hazelnut flavor.
Main Ingredient: Hazelnuts
|6 tablespoons||Granulated sugar|
|1 3/4 cups||Hazelnuts; ground|
|2 tablespoons||Cocoa powder|
|2 tablespoons||Baking powder|
|200 grams||Unsalted butter|
|1 1/2 cups||Chocolate chips|
|1 cup||Wafers; crushed|
|1/2 cup||Hazelnuts; chopped|
|1 box||Ferrero Rocher|
|To make the cake|
|1||Whisk eggs with sugar until they are three times in volume, light and fluffy.|
|2||Sift flour, cocoa and baking powder. Mix in with ground nuts.|
|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 for about 40 minutes.|
|To make the 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.|
|Putting it all together|
|1||Slice the cake into two or three layers. Break wafers into small pieces.|
|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.|
|3||Slice ferrero rocher candy in half and place it on the edge of the cake all around.|
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