Ferrero Rocher cake with chocolate cream

Ingredients

For the cake

• 7 large eggs
• 1/4 teaspoon salt
• 170 g powdered sugar
• 120 g wheat flour
• 40 g cocoa
• 200 g finely chopped walnuts
• 1 teaspoon baking powder

For the chocolate cream

• 200 g mascarpone
• 400 g Nutella
• 100 g milk chocolate
• 60 g finely chopped hazelnuts

For the whipped cream

• 350 ml heavy cream
• 200 g mascarpone
• 20 g powdered sugar

For the syrup

• 200 ml prepared hot chocolate
• 2 teaspoons rum essence

For the ganache

• 100 ml heavy cream
• 100 g chocolate
• 15 g butter

For decorating

• 100 g chopped hazelnuts
• 6 Ferrero Rocher chocolates

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1/4 teaspoon salt, then gradually add 170 g powdered sugar and keep beating until it dissolves. Beat in the yolks. 2. Mix 120 g flour with 40 g cocoa, 200 g finely chopped walnuts and 1 teaspoon baking powder. Gently fold them into the egg mixture, using an upward motion from the bottom of the bowl. Pour into a 28-30 cm round pan and bake at 170°C for 35 minutes, until a toothpick inserted into the cake comes out clean. Let the cake cool completely, about 1 hour, then cut it horizontally in two. 3. Put 200 g mascarpone and 400 g Nutella in a bowl and briefly beat until smooth. Melt 100 g milk chocolate over a double boiler, about 5 minutes, then mix it into the cream along with 60 g finely chopped hazelnuts. 4. Beat 350 ml heavy cream with 200 g mascarpone and 20 g powdered sugar for 3-4 minutes, until you have a firm cream. 5. Mix 200 ml prepared hot chocolate with 2 teaspoons rum essence. 6. Set down the first cake layer and soak it with half the syrup. Spread on half the chocolate cream, then the whipped cream. Place the second cake layer on top and use the remaining syrup. Spread the rest of the chocolate cream over the cake and smooth it out. Refrigerate for 1 hour. 7. To make the decorating cream, heat 100 ml heavy cream with 100 g chocolate and 15 g butter over low heat for 4 minutes, stirring until smooth. For piped swirls, chill the mixture in the refrigerator for 2 hours, then beat it for 2-3 minutes until fluffy. You can also spread it straight over the cake without chilling and beating it. 8. Cover the sides with 100 g chopped hazelnuts and place 6 Ferrero Rocher chocolates on top.