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Ferrero Rocher, brownie cake.

This cake is incredibly rich so you won't need too big a slice. But if you're a fan of Ferrero Rocher's and Nutella, you'll find it hard to resist.

Brownie cake

245g/8oz unsalted butter
245g/8oz dark chocolate, 50% cocoa solids
115g/4oz plain flour
60g/2oz cocoa powder
4 large eggs
366g/12oz golden caster sugar
90g/3oz hazelnuts, chopped

Decoration

390g/13oz milk chocolate
Ferrero Rocher chocolates
jar Nutella
cocktail sticks
60g/2oz hazelnuts, toasted and chopped

Method

  1. Preheat oven to 160C/325F, Gas 2, then grease and line two 6" round cake tins.
  2. Melt the butter in a saucepan then add the chocolate, stir until melted.
  3. Sieve the cocoa powder and flour together, set aside.
  4. Using an electric hand whisk, whisk the eggs and sugar together until the mixture is the colour of whipped cream and a trail is left when you pull out the beaters.
  5. Add the melted butter and chocolate to the whisked mixture and stir in, then sieve in the sieved flour and cocoa powder. Fold in using either your hands or a metal spoon. Then fold in the chopped hazelnuts. Divide between the two tins and smooth out evenly. 
  6. Bake for 30 minutes or until the mixture doesn't sway when you move the cake tin.
  7. Allow to completely cool in tins.  

Decorating

  1. Using a sharp knife, slice through both cakes, so now you have four cakes. Place one cake layer on a plate or cake board, then spread it thinly with Nutella, place another cake layer on top, then repeat this process with the remaining two layers. Level the cake and dig out a circular inch wide hole in the middle. Then, spread a thin layer of Nutella, all over, to give a good workable surface. 
  2. Melt the chocolate in a bowl over a saucepan of just-boiled water, (this way you will minimise sugar bloom), or if you want to temper the chocolate use a food thermometer and a correct method and temperatures for tempering. Done properly this should erase sugar bloom completely.
  3. Once the chocolate is ready, take away one third, and smooth it over a sheet of silicone paper on a flat surface. Sprinkle with the toasted chopped hazelnuts and place in the fridge for fifteen minutes to set.
  4. Smother the cake with the remaining chocolate. Then, removing the brown paper cases from the Ferrero Rochers stick a cocktail stick into all but three. These can be used to decorate the plate or board.
  5. Break or cut the chocolate with hazelnuts into various sized shards, then along with the Ferrero Rochers, decorate as in the picture. 

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