Decadent Rocher Chocolate Hazelnut Layer Cake
Ingredients
Cake
- 40 g butter
- 6 eggs (medium)
- 200 g sugar
- a pinch of salt
- 120 g all-purpose flour
- 30 g cocoa powder
- 100 g ground hazelnuts
Filling and decoration
- 150 g dark chocolate
- 500 g heavy cream
- 150 g hazelnut spread
- 300 g Ferrero Rocher chocolates
- 1 packet whipped cream stabilizer
- 150 g chopped hazelnuts
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). Line the bottom of a 26 cm springform pan with parchment paper. Melt butter in a pot and let it cool. Beat eggs, sugar, and salt in a bowl for 4 minutes until foamy
Mix flour, cocoa powder, and ground hazelnuts and fold into the egg mixture. Add melted butter. Pour the batter into the springform pan and bake for about 35 minutes. Remove the cake from the pan and invert onto a cooling rack lined with parchment paper. Let it cool completely
Make the filling. Chop chocolate coarsely. Heat 150 g of the cream, remove from heat, and add chocolate and hazelnut spread, stirring until smooth. Let the mixture cool. Unwrap Ferrero Rocher chocolates, setting aside some for garnish. Quarter the remaining Rocher chocolates
Cut the cooled cake horizontally into three layers. Place the bottom layer on a plate and surround with a cake ring. Whip the remaining cream with stabilizer until stiff and fold into the cooled chocolate mixture. Spread one-third of the cream mixture on the first cake layer. Top with a layer of quartered Ferrero Rocher pieces
Place the second cake layer on top and spread another third of the cream mixture. Top with the remaining quartered Ferrero Rocher pieces. Place the top cake layer. Set aside 6 heaping tablespoons of the remaining cream mixture. Spread the rest of the cream mixture on the top layer. Chill the cake in the refrigerator for 1 hour
Remove the cake ring. Spread the reserved cream mixture on the sides of the cake and press chopped hazelnuts onto the sides. Decorate the top with the reserved whole Ferrero Rocher chocolates
