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Ferrero Rocher Milk Chocolate Cake with Hazelnuts
CREATIVE CULINARY38Ingredients
4Hours
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Ingredients
US|METRIC
9 SERVINGS
- 1/2 cup toasted hazelnuts
- 1/2 large egg white
- 1/4 cup powdered sugar
- 1/4 tsp. hazelnut liqueur (I used Frangelico)
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (natural)
- 1/2 tsp. baking powder
- 1 pinch salt
- 2 large eggs
- 2 large egg yolks
- 2 oz. hazelnut paste
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1/2 cup toasted hazelnuts (chopped)
- 1 cup powdered sugar
- 1/3 cup superfine sugar (I put regular sugar into Cuisinart for a minute)
- 1 pinch salt
- 3 large egg whites (room temperature)
- 1/2 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1 Tbsp. Frangelico
- 1/2 cup water
- 1/2 cup sugar
- 1 Tbsp. Frangelico Liqueur
- 24 oz. milk chocolate (chopped or milk chocolate chips)
- 1 1/2 cups heavy cream
- 8 oz. unsalted butter (cut into 8 pieces)
- 3 Tbsp. light corn syrup
- 1 tsp. pure vanilla extract
- 1 1/2 Tbsp. Frangelico
- 1 pinch table salt
- 30 oz. milk chocolate (chopped or milk chocolate chips)
- 2 cups heavy cream
- 10 oz. unsalted butter (cut into 10 pieces)
- 1/4 cup light corn syrup
- 1 1/2 tsp. pure vanilla extract
- 2 Tbsp. Frangelico
- 1 pinch table salt
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