Ferrero Rocher cake

SPREAD BREAD:

1. Grease only the bottom of a 22 cm diameter pan
2. Put parchment paper only at the bottom
3. You don’t need to flour or grease the sides, otherwise the cake will wither after being cold.
4. Preheat the oven to 180ºC
5. Beat the eggs with the sugar very well
6. Add the sifted flour and cocoa and mix gently with a spatula.
7. Bake for about 40 minutes, or until a toothpick is pierced and it comes out dry.
8. Unmold after cooling and cut into 3 parts horizontally

TO SKIN THE HAZELNUTS:

1. For every 1 cup of hazelnuts, use 1 cup of water and 1 1/2 tsp of royal yeast
2. Bring to a boil and let it boil for 3 minutes.
3. Drain, place in a mold and bake until lightly toasted.
4. While still hot, place on a dish towel and rub until the skin is released.

ROOF:

1. Bring the condensed milk, coconut milk and cocoa to a boil, stirring until boiling.
2. Add the xerén and mix

MOUNTING:

1. Mix the syrup ingredients
2. Wet the first part of the cake, put half the nutella and half the hazelnuts
3. Repeat with the other dough
4. Cover with the third dough, wet and cover the entire cake with whipped cream of your choice.
5. Place the frosting very carefully, with a spoon, starting at the center, when you reach the edges, let it drain.
6. Place nutella in a piping bag and decorate around the bottom of the cake.
7. Also place on top of the cake where you will put the chocolates
8. Place the chocolates on top of the cake, in the center 3 chocolates with the golden paper
9. Leave in the fridge until serving