Sponge cake

To begin the preparation of the Rocher Cake, start with the sponge cake. Beat the eggs together with the sugar in a bowl. Mix them, then with the electric whips, mount it incorporating as much air as possible. It will take at least 15 minutes. Gradually add the sifted flour, mix very gently from the bottom up, to avoid deflating the mixture. Grease and flour a 22 cm pan and bake at 180° in a static oven for 30 minutes. Check that your sponge cake is cooked by sticking it with a toothpick, take it out of the oven and let it cool on a wire rack.

Syrup

Now prepare the syrup to moisten the cake. Lightly heat the fresh milk in a saucepan, remove from the heat and add the cocoa powder. Mix everything and get ready to wet the Rocher Cake with the liquid you have obtained!

Nutella cream

Now prepare the cream. Whip the cream firmly and very gently add the nutella until a smooth and homogeneous mixture is obtained. 

Cocoa Whipped Cream

Before proceeding with the assembly of the Rocher Cake, prepare also the cocoa cream by whipping the very cold cream in a bowl with the electric mixer, adding the icing sugar and the cocoa powder, you must whip until you reach the desired consistency.

Stuffing and decoration

Cut the cake into three layers, wet it with the previously prepared bagna and fill it with plenty of nutella cream. Now coat it with the cocoa cream and cover it with hazelnut grains. Free your imagination and decorate it with the rest of the cream and ferrero rochers!