Ferrero Rocher Milk Chocolate with Hazelnut Cake for New Years

Ingredients

  • 2 Tbsp Frangelico
  • 1 ½ Tbsp Frangelico
  • 1 Tbsp Frangelico
  • ½ teaspoon baking powder
  • Pinch of salt
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • + 31 more ingredients
    • ½ cup toasted hazelnuts
    • ½ large egg white
    • ¼ cup powdered sugar
    • ¼ tsp hazelnut liqueur (I used Frangelico)
    • ½ cup all purpose flour
    • ¼ cup natural unsweetened cocoa powder
    • 2 large egg yolks
    • 2 ozs of Hazelnut paste
    • ½ cup sugar
    • ½ cup chopped, toasted hazelnuts
    • 1 cup powdered sugar
    • 1/3 cup superfine sugar (I put regular sugar into Cuisinart for a minute)
    • Pinch of salt
    • 3 large egg whites, room temperature
    • ½ teaspoon cream of tartar
    • ½ teaspoon vanilla extract
    • ½ cup water
    • ½ cup sugar
    • 1 Tbsp Frangelico liqueur
    • 24 ounces milk chocolate, chopped or milk chocolate chips
    • 1 ½ cups heavy cream
    • 8 oz unsalted butter, cut into 8 pieces
    • 3 Tbsp light corn syrup
    • 1 tsp pure vanilla extract
    • Pinch table salt
    • 30 ounces milk chocolate, chopped or milk chocolate chips
    • 2 cups heavy cream
    • 10 oz unsalted butter, cut into 10 pieces
    • ¼ cup light corn syrup
    • 1 ½ tsp pure vanilla extract
    • Pinch table salt

1. Mix all ingredients together in a food processor until it becomes a semi smooth paste and set aside. 2. Position rack in center of oven and preheat to 350°F. 3. Lightly butter bottom and sides of 13x9x1-inch baking pan. Line bottom of pan with parchment paper. 4. Lightly dust sides with flo...

View full recipe at SpringPad

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