Ferrero Rocher Cake
Base
Start by separating the egg whites from the yolks, being careful not to leave any yolk in the whites, as this could affect the foam. In a large bowl, mix the egg whites with a pinch of salt using an electric mixer on high speed. Continue mixing and gradually add the sugar, stirring until you achieve a firm and glossy foam, and the sugar is completely dissolved. This process is essential for obtaining a fluffy base. Once the foam is ready, gently fold in the yolks with a spatula to avoid letting the air out of the egg whites.
In another bowl, combine the flour with the baking powder, cocoa, and ground nuts. The mixture of dry ingredients should be uniform to ensure good flavor distribution. Add these dry ingredients over the egg mixture and mix gently with an up-and-down motion to avoid ruining the airy structure of the composition. Once everything is homogenized, pour the mixture into a round, high baking pan with a diameter of 28-30 cm, which you have lined with baking paper. Level the surface with a spatula and place the pan in the preheated oven at 160 degrees Celsius. Bake the base on low heat until it passes the toothpick test, which will take about 30-40 minutes. After baking, let the base cool completely before cutting it in half horizontally.
Chocolate Cream
For the chocolate cream, start by putting the mascarpone and Nutella in a bowl. Use the mixer to combine them gently until you get a smooth and creamy mixture. Meanwhile, place the chocolate in a saucepan and set it in a bowl of boiling water, stirring constantly until the chocolate melts completely. Once the chocolate is liquid, add it over the mascarpone and Nutella mixture, mixing well to obtain a homogeneous composition. Finally, add the ground nuts and mix gently.
Whipped Cream
In another bowl, combine the heavy cream with powdered sugar and vanilla essence. Use the mixer to whip the cream until it reaches the desired consistency, firm but not over-whipped, to avoid turning it into butter.
The syrup is obtained by mixing the ingredients, being careful to completely dissolve the sugar.
Assembly
For assembling the cake, place the first layer on a platter. Generously soak it with half of the chocolate syrup to give it moisture and flavor. Then, spread half of the chocolate cream, leveling it well and adding a layer of whipped cream. Place the second layer on top, soak it with the remaining syrup, and spread the rest of the chocolate cream. Level again to have a smooth surface. Refrigerate the cake for a few hours to firm up the layers.
For the chocolate glaze, homogenize the ingredients over low heat, then let the mixture cool to room temperature for two hours. After cooling, mix the mixture until it becomes a fine and fluffy cream that you can pipe onto the cake. If you prefer, you can apply the glaze directly over the cake without waiting for it to cool.
For a special look, coat the sides of the cake with chopped nuts and decorate with a few Ferrero Rocher candies on top for an elegant and delicious touch. This cake will surely become the star of any festive occasion!
Ingredients: Base: 7 large eggs, 170g powdered sugar, 120g wheat flour, 40g cocoa, 200g finely chopped walnuts, 1 teaspoon baking powder. Chocolate Cream: 400g Nutella, 200g mascarpone, 100g milk chocolate, 1/2 cup finely chopped hazelnuts. Whipped Cream: 350ml liquid cream, 200g mascarpone, 2 tablespoons powdered sugar. Syrup: 200ml ready-made hot chocolate, 2 teaspoons rum essence. Chocolate Ganache: 100ml cream, 100g chocolate, 1 tablespoon butter.
