More and more popular chocolate cake which resembles shopping balls, draws sighs from those who see it. And those who try it, are speechless. A combination of the finest chocolates, roasted hazelnuts, mascarpone cheese...
Ingredients for sponge cake (for 4 crusts, size 10*30 cm):
- 5 eggs
- 5 spoon of sugar
- 5 tablespoons of oil
- 2,5 full spoons of cocoa
- 2,5 level spoons of flour
- 1 bag of vanilla sugar
Ingredients for the filling:
- 250 g of mascarpone cheese
- * nougat cream
- 150 g of chopped hazelnuts
- 100 g of ground hazelnut-flavored wafers
- 1-1,5 dl of sweet cream
Ingredients for nougat cream:
- 180 g of sugar
- 2 bags of vanilla sugar
- 2 dl of water
- 200 g of dark chocolate
- 100 g of chocolate nougat
- 50 g butter
- 50 g of powdered milk
- 100 g of finely ground hazelnuts/hazelnut paste
Preparation of nougat cream:
- Boil water and sugar briefly.
- Add the chocolates and stir until they melt.
- Remove from the stove, then stir in the butter.
- At the end, add powdered milk and hazelnuts.
Set aside 1,5 dl of cream for coating the crust.
Preparation of the crust:
- Cover the oven tray with baking paper.
- First, beat the egg whites firmly, add sugar and beat until it dissolves.
- Separately combine egg yolks, vanilla sugar, cocoa and flour.
- The mixture is thick, so it is necessary to add the egg whites gradually until you get a mixture into which you can mix the egg whites.
- Pour the combined mixture into a baking tray and bake for about 8 minutes at 180-200 degrees.
Preparation of the filling:
- Beat cheese with nougat cream, add ground wafers and hazelnuts.
Filling:
- Heat the cream that has been separated for coating the crust and add a few tablespoons of milk or unwhipped sweet cream.
- Coat each crust with lukewarm cream, then fill the cake - crust-filling, crust-filling, finish with the crust and decorate as desired.
Decoration:
- The recommendation for decoration is ganache cream prepared from 2 dl of sweet cream, 100 g of cooking chocolate and 100 g of nougat chocolate.
- Break the chocolates and put them in a bowl.
- Heat the sweet cream to boiling point.
- Pour it over the chocolate and stir until the chocolate melts.
- Cool the cream in the refrigerator, beat with a mixer and spread on the cake.
For a more original look, add chocolate balls rolled in coarsely ground hazelnuts. You can prepare the balls from 100 g of homemade (or store-bought) nougat cream, 100 g of ground biscuits, and a few tablespoons of chopped hazelnuts.
Correct the firmness with sweet cream/biscuits or hazelnuts - if they are very firm, add a spoonful of unwhipped cream. If they are soft, add biscuits/hazelnuts.
You can cover the cake with melted chocolate after you have spread the ganache cream over it. You can add chopped hazelnuts to the ganache cream.
Notes:
- I bake the crust in an oven tray and divide it into 4 parts.
- If you want to make a round cake, use a mold with a diameter of about 20 cm, divide the mixture into 2 parts and bake 2 biscuits that you will cut in half and get 4 crusts.
- The easiest way to make hazelnut paste/finely ground hazelnuts is to grind the ground hazelnuts again in a coffee grinder or another food processor with the addition of 1-2 tablespoons of sugar.
Ferrero Rocher all rights reserved. Ferrero and the Ferrero logo are trademarks or registered trademarks of Ferrero. All trademarks mentioned are the property of their respective owners.
Christina Gaspar
Kristina Gašpar, blog Domačica za vas >>>
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