Ferrero Rocher cake

Ingredients for 1 servings:

• 6 eggs (room temperature)
• 120 g sugar
• 3 tbsp mineral water
• 50 g hazelnuts, ground
• 100 g flour
• 20 g starch flour
• 20 g cocoa
• 1 tsp baking powder
• 1 pinch of salt
• 400 ml cream
• 5 tbsp Nutella
• 1 tbsp rum
• 125 g dark chocolate
• 80 g butter
• Hazelnuts, chopped, for sprinkling

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

for 6 mini cakes

Makes 6 mini tarts. Preheat the oven to 180°C. Beat the eggs with the sugar and a pinch of salt for 10-15 minutes until frothy – the longer the better – then add the mineral water. Combine the flour, starch, baking powder, and cocoa powder and sift. Add the ground hazelnuts and fold everything into the egg mixture. Line a baking sheet with baking paper, spread the batter evenly, and bake for about 15 minutes. Since every oven is different, I recommend using a toothpick to check if it’s cooked through. While the sponge cake is cooling, prepare the filling. For the filling, first mix the Nutella with rum in a bowl. Whip the cold cream until stiff, add it, and mix everything well. If you don’t like rum, you can omit it. Now, using a round cookie cutter or a glass, cut out 18 small tart layers from the sponge cake and set aside. (Alternatively, you can simply spread the cream over the sponge cake and roll it into a roulade.) Spread the cream evenly over all cake layers and spread it evenly. Stack three layers on top of each other and cover the edges with the remaining cream. For the glaze, melt 125g of chocolate and 80g of butter in a saucepan over low heat, stir until smooth, and let cool briefly. Pour the glaze over the cakes, sprinkle with chopped hazelnuts, and refrigerate. It tastes even better the next day.