Ferrero Rocher Mousse Cakes

For the dough you need: 8 eggs, 180g sugar, 120g flour, 40g cocoa powder, 100g ground hazelnuts, 1 level tsp baking powder, 1 pinch of salt.

Instructions

Separate the eggs. Whisk egg whites and salt. and salt stiff (35 x 25cm) with baking paper. Put the biscuit mixture into the mold and smooth it out. In the preheated oven at 170g approx Bake the chocolate in a water bath and cool.Maskarpone and Nutella are thoroughly mixed with a hand-held stirrer, which is filled with melted chocolate and again stir.Nuts. The cream should be cold.For the second cream: 500ml cream, 100g mascarpone, 2 tablespoons powdered sugar.Screw cream stiff, Add the mascarpone and the icing sugar and beat briefly. Take the biscuit out of the mold and slice it 1 time horizontally. Place the first soil back into the mold and soak a little with water, spread the half of the Nutella cream on the floor and spread the cream smoothly Place the second floor on top and soak again with water.Rest the cream dadrauf and spread smoothly.For the ganache: Heat 100 ml of cream in a pot, add 100 g of whole milk chocolate into the cream and melt. Mix well until a smooth cream is produced. Leave to cool and spread over the cake. Decorate with Rocher balls. Before serving, cut into cubes.