Rocher cake
Ingredients
- 5 eggs
- 250 g flour
- 150 g butter
- 250 g sugar
- 1 packet baking powder
- 100 g chopped hazelnuts
- 4 tablespoons cocoa powder
- 400 g Nutella
- 250 ml cream
- 100 g ground hazelnuts
- 7 to 8 chocolate wafer rolls
- whipping cream
- Ferrero Rocher
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Preheat the oven to 180 °C (top/bottom heat)
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For the dough, separate the eggs. Beat the egg whites until stiff. Mix flour, butter, sugar, baking powder, chopped nuts, cocoa and egg yolk
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Fill into a normal-sized springform tin and bake for ½ hour; then let cool
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For the cream, whip the cream until stiff, crumble the wafer rolls and combine with Nutella and ground hazelnuts
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Halve the cake into two layers
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Apply a layer of cream onto the lower cake base
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Then place the second cake layer on top and cover again with cream, including the sides of the cake
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For decoration, form an “inner circle” of Rocher balls and decorate all around again with dollops of whipped cream
