Ferrero cake chocolate and hazelnut

Name: Ferrero cake — chocolate and hazelnut
Yield: 20 slices (Ø 20 cm)
Ingredients: 11 pcs eggs; 435 g double cream; 420 g caster sugar; 320 g dark chocolate 70%; 195 g plain flour; 165 g hazelnuts; 70 g cocoa powder; 25 g butter

395kcal / slice

20 slices · 13.2 cm tall · 2.14 kg ?

How is this counted?

A slice is a wedge with about 16 cm² of top — a party slice about 2.5 cm wide at the rim.
Ø 20 cm tin → 314 cm² ÷ 16 = 20 {wslices}.
Height does not add slices, it makes each one heavier: 107 g and 395 kcal a slice here.
Each layer weighs area × thickness × its density; calories are that weight × kcal per 100 g, summed over all layers.

Sponge layers3

TinØ 20 cm

Guests20

moving this resizes the tin

Layers top first

Dark ganache0.5 cm
Chocolate sponge2.5 cm
Chocolate mousse2.0 cm
Hazelnut praline crunch0.6 cm
Chocolate sponge2.5 cm
Chocolate mousse2.0 cm
Hazelnut praline crunch0.6 cm
Chocolate sponge2.5 cm

Decor

Frosting Drips

Rosettes0

Candles0

Hazelnut praline crunch sits straight on sponge — pipe a cream dam first or it will soak through.

Shopping list

eggs11 eggs
double cream435 g
caster sugar420 g
dark chocolate 70%320 g
plain flour195 g
hazelnuts165 g
cocoa powder70 g
butter25 g

How to make it Full recipe →

Chocolate sponge: Bake 25–30 min at 170 °C fan.
Hazelnut praline crunch: Caramelise the hazelnuts, grind coarsely and press in a thin layer.
Chocolate mousse: Fold whipped cream into cooled chocolate; set at least 4 h in the fridge.
Dark ganache: Pour hot cream over the chocolate, rest 2 min, stir. Use at 32 °C.

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