1 tablespoon baking powder
1 1/2 cups flour
Half a cup of vegetable oil
– 1 tablespoon of vanilla
Half a cup of cocoa powder
1 cup sugar
A cup of liquid milk
– Quarter teaspoon of salt
1 teaspoon vanilla
A cup of soft chocolate spread
A cup of soluble chocolate
1 cup raw hazelnuts
Half a bar of spreadable butter
Ferrero Rocher Chocolate 15 pieces
How to prepare
Preheat the oven to 180 degrees Fahrenheit.
Put the eggs and sugar in an electric mixer and mix for 4 minutes, then add the eggs, sugar, vanilla, oil and milk and mix for several seconds.
Mix the dry ingredients alone first (cocoa powder, salt, baking powder and flour), stir well, then add them to the previous mixture in a blender and whisk well.
Grease a baking sheet with a little oil, sprinkle flour on it, and pour the mixture.
Reduce the oven temperature to 160 degrees, then put the tray on the middle rack for 20 minutes or until fully cooked and leave it to cool.
While the cake is done in the oven, melt the little chocolate chips in a hot water bath.
Mix the melted chocolate with the chocolate spread and butter until you get a semi-liquid and dense mixture.
Break the hazelnuts into coarse grains.
Cut the cake horizontally into three equal parts and grease the first and second sections with half the amount of the chocolate mixture.
Apply the greased sections, then the third.
Grease the mold with the remaining chocolate.
Add crushed nuts to the sides of the cake.
Decorate the surface of the mold with Ferrero Rocher beads