1: grounded hazelnut 3&1/2 cup
2: eggs 10
3: sugar 12 tbs
4: plain flour 2 tbs
5: cocoa powder 4 tbs
6: baking powder 2 tbs
7: 2 cake tins 9 inch greased
Filling & Decorating:
1: nutella 14 tbs
2: ferrero rocher 10
3: unsalted butter 400g
4: cooking chocolate 2 cup (chopped)
5: hazelnuts 2 cup (crushed)
6: wafer biscuits 1& 1/2 cup (crushed)
7: milk 3 tbs
Preheat Oven 350f, 180c, Gas Mark 4
1: sieve baking powder, plain flour, cocoa powder mix well then add the grounded hazelnut mix once again and keep aside.
2: in a large bowl add the eggs, sugar and beat they are 3 times in volume light and fluffy.
3: use a spatula and fold in the dry ingredients very gently so that you do not loose the fluffiness.
4: pour in the batter in the 2 greased tins equally.
5: bake the cakes for 40 minutes.
6: keep the wafer biscuits in the freezer for 1 hour, then take them out and crush them and keep a side.
7: once the cakes are baked leave it to cool completely.
1: melt the chocolate on a double boiler and keep aside.
2: in a bowl add butter, Nutella, milk 3 tbs and beat till combined.
3: mix in the melted chocolate.
1: place the cake on a plate top side down, then add the filling as much you like and sprinkle the crushed wafers, place the other cake on the top and press it down slightly and cover the cake all over with the chocolate mixture.
2: then cover the sides with the crushed hazelnuts.
3: place the Ferrero Rocher on the cake and sprinkle a little crushed nuts.
4: serve and enjoy.
BY FAIZA ZARIF
(COOK WITH FAIZA)