5 large eggs
6 tablespoons sugar
1.75 cups ground hazelnuts
2 tablespoons flour
2 tablespoons cocoa powder
2 tsp baking powder
200 g unsalted butter,room temperature
280 g of bitter chocolate
7 tablespoons Nutella
200-220 grams of waffles, mangled to a state of crumbs
10 Ferrero Rocher chocolates
Whisk eggs with sugar to increase the mass three times.
Flour, cocoa and baking powder mix. Add chopped nuts. 3 approach gradually add the dry mixture to the beaten eggs. The form for the cake grease with butter and pour the dough there. Bake at 175 degrees for about 40 minutes.
Melt the chocolate in the microwave or in a water bath. Then completely cool the chocolate to room temperature. Mix the chocolate with pre-whipped separately butter and Nutella. Whisk all together until smooth.
Baked the cake rasite along on 2-3 layers. Wafer crumble.
On each layer, apply the cream and sprinkle with crumbs from waffles.The remaining cream grease the cake on the outside over the entire surface, sprinkle waffles and nuts, if some left. Each piece cut in half and place around. The cake is thoroughly cool before serving and remove it a little early to get the cream became softer.