Ingredients:
For two cookies:
8 eggs
300 gr of sugar
250 gr of soft butter
200 gr of flour
100 gr of cocoa
160 gr of hazelnut powder
1 sachet of baking powder
Nutella cream:
250 gr of very fresh Mascarpone
5 tablespoons of Nutella
50 gr of crushed hazelnut
To sweeten:
100 gr of crushed hazelnut
10 ferrero rocks
Nutella
A few whole hazelnuts
Preparation:
The biscuit :
Preheat the oven to 180 ° C.
Beat the eggs with the sugar until
that they become foamy and double
volume
Sift the flour with the cocoa and mix
with hazelnut powder and yeast.
Add the butter, then the mixture of
flour while continuing to beat very hard.
Butter and flour two mussels of 20 cm
diameter, or cook the biscuit twice.
Pour the dough into the mussel and bake
for 40 minutes at 180 ° C
Unmould after cooling.
Cut the cakes in half in the direction of
the length in order to have 4 disks. Book.
Prepare the frosting:
Beat the very fresh mascarpone with the
Nutella.
Montage:
Put a good layer of cream on
nutella on one of the cake discs.
Sprinkle with some crushed hazelnuts.
Cover with another disc, and so
after…
Cover the cake with cream; the top and the
outline, and reserve the rest of the cream for
Deco
Sprinkle the outline of the hazelnut cake
crushed.
Put in the fridge for 1 hour.
Decorate small rosettes of cream with
nutella using a fluted piping bag
on the top of the cake.
Place a Ferrero rock on each rose.
Keep in cool until serving.
