Ferrero rocher

Ferrero rocher


● 5 large eggs
● 6 tablespoons of sugar
● 1.75 cups of ground hazelnut
● 2 tablespoons of flour
● 2 tablespoons of cocoa powder
● 2 teaspoons baking powder
● 200 g unsalted butter at room temperature,
● 280 g of bitter chocolate
● 7 tablespoons of nutella
● 200-220 g of wafers, crushed to the state of crumbs
● 10 chocolates Ferrero Rocher

Preparation of Ferrero rocher:

Eggs beat with sugar until the weight increases in three. Mix the cocoa, cocoa and baking powder. Add the crumbled nuts. In 3 sets gradually add the dry mixture to the egg. Form the cake with butter and pour the dough into it. Bake at 175 degrees for about 40 minutes.

Melt the chocolate in a microwave or water bath. Then completely cool the chocolate to room temperature. Mix the chocolate with pre-whipped separately butter and nutella. Whisk together until smooth.

Cut the baked cake along 2-3 layers. Wafers nakroshite.Na each layer, apply a cream and sprinkle with crumbs from the waffle. The remaining cream, grease the cake from the outside on the entire surface, sprinkle with waffles and nuts, if a little left.

Cut each sweets in half and lay it around. Cake properly cool and before serving, get it a little early to make the cream softer.

Bon Appetit!

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