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Learn how to make giant Ferrero Rocher cake in this video tutorial.
Ingredients
• 750g Nutella
• 4x175g Hazelnut cookie wafers
• 2x 250 bite sized Hazelnut wafer cookies
• 2 cups roasted hazelnuts
• Hazelnut butter
• 1.5 lbs semisweet chocolate (melted)
Procedure:
1. In a food processor, crush large wafer cookies until chunky. Transfer crumbs/chunks to the bowl of a stand mixer fitted with the paddle attachment.
2. Add the nutella to the crumbs and mix on low until combined. Add 1/4-1/2 cup of the nuts and mix again.
3. Divide mixture in half, and place mixture in plastic wrapped lined ball pans or round bowls.
4. In a small bowl mix together 1/4 hazelnut butter and 1/4 hazelnuts.
5. Spray the outside of a 1/4 cup measuring cup, and press the cup into the centre of each of the mixtures to create a hole. Fill the hole with the hazelnut mixture.
6. Place the pans into the freezer to set, and they are able to be handled.
7. Once set, remove domes from the pans and wrapping and place one half onto a plate or cake board. Use melted chocolate to attach to the board, and melted chocolate in the middle to attach to each half.
8. Place a small amount of melted chocolate onto one of the small hazelnut wafer cookies and attach it to the outside of the ball. Start at the bottom and work around and up the ball. Cover the entire surface with the bite sized wafers.
9. Once covered in wafer cookies, cover in melted chocolate and nuts.
10. Serve and consume within 2-3 days.
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