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Ingredients for the noodle:
5 eggs
100 gr sugar
200 gr roasted hazelnuts
1 vanilla sugar
25 g cocoa
35 gr flour
1 baking powder
Ingredients for the yarn:
200 gr margarine
100 gr of dark chocolate
100 gr milk chocolate
160 gr “Nutella”
60 gr hazelnut-flavored Neapolitan
Ingredients for the glaze:
100 gr of dark chocolate
50 gr milk chocolate
25 gr margarine
60 ml sour cream
12 more “Ferrero Rocher” balls needed
Preparation:
Beat eggs with sugar and vanilla sugar. In another bowl, mix flour, cocoa, baking powder and pre-baked hazelnuts.
When the eggs are thick, add the hazelnut flour mixture slowly, mixing it with a spoon.
We put the mixture in a pan lined with baking paper. Bake at a temperature of 185 * C for about 25 minutes. Let it cool in the pan. Then cut it in half in order to get 2 layers.
Until well cooled, prepare the yarn.
Melt the chocolate in steam and let it cool a bit, then add “Nutella”, chopped napolitankas and beaten margarine with a mixer. Mix well and with this mass coat one noodle and knead the other noodle. Press a little by hand and leave in the fridge for a few hours.
Preparation of glaze:
Melt the chocolate, margarine and cream in the steam. With this, spread the cake on top. Decorate with “Ferrero Rocher” balls.
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