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Ingredients:
- 5 large eggs
- 6 tablespoons sugar
- 1.75 cup-ground hazelnuts
- 2 tablespoons flour spoon
- 2 tablespoons cocoa powder spoon
- 2 teaspoons baking powder
- 200 g of unsalted butter at room temperature,
- 280 g of dark chocolate
- 7 tablespoons Nutella
- 200-220 g of wafers, chips mangled to state
- 10 Ferrero Rocher chocolates
Beat eggs with sugar until a weight gain of three times.
Flour, cocoa and baking powder mix. Add crumbled nuts. 3 approach gradually add the dry mixture to the egg. Form for the cake grease with butter and pour the dough back. Bake at 175 degrees about 40 minutes.
Melt the chocolate in the microwave or in a water bath. Then fully cool the chocolate to room temperature. Mix the chocolate with the pre-whipped separately butter and Nutella. All whisk together until smooth.
Baked cake, cut lengthwise into 2-3 layers. Waffles crumble.
At each layer, apply the cream and sprinkle with crumbs of wafers.
The remaining grease cream cake on the outside over the entire surface, sprinkle with nuts and waffles, if a little left.
Each candy cut in half and lay around.
The cake cool thoroughly before serving and remove it a little early to softened cream.
Bon Appetit!
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