Non so perché ho aspettato tanto per postare questa torta, forse perché ero troppo pigra per scrivere tutto il procedimento… L'ho risolta copiando spudoratamente dal sito da cui l'ho presa, Menta e Cioccolato. Non avrei dovuto, perché sul blog apparirà in un formato diverso, ma… al diavolo! Darò il mio contributo trascrivendola in inglese. Grazie Morena per la fantastica ricetta! Mi è stata richiesta da mia sorella per il compleanno di un amico… Quindi la replicherò a breve, sperando in un altro successo.
per la genoise al cacao:
4 uova a temperatura ambiente
125 g zucchero
75 g farina
25 g amido di mais
25 g cacao
15 g burro fuso freddo
per la crema:
250 g mascarpone
250 g panna fresca
200 g nutella
100 g wafers alla nocciola (o al cacao, se preferite)
100 g nocciole
1 cucchiaino di zucchero
per la decorazione:
200 ml panna fresca
granella di nocciole tostate
ritagli di genoise al cacao
nocciole intere tostate
Do you know those chocolate treats from Ferrero, called Ferrero Rocher? In Italy they are so popular that now some good people made a cake that tastes like them! I guess they are the italian 'Bolos' or 'Reeses cups'.
It's delicious and so pretty, it will make all of your friends love you even more!
for the cocoa genoise:
4 eggs (room temperature, NOT COLD!!!)
125 g granulated white sugar
75 g flour
25 g cornstarch
25 cocoa powder
25 g melted butter, cold
First mix the flour and the cornstarch with the cocoa powder. In another bowl beat the eggs with the sugar until fluffy and 3 times its original volume.
Add the flour mix, gently, not all together but a little bit at a time, using a wooden spoon or a spatula with a gentle movement incorporating the flour to the eggs in a vertical movement.
When the flour has disappeared add the melted butter, mix gently and pour the batter in a 9" baking pan (greased). In the oven at 340F for 35-40 minutes.
Let cool 10 minutes before removing from the pan. Let cool completely in a grill.
for the cream:
250 g Mascarpone cheese
250 g fresh cream
200 g Nutella
100 g hazelnut wafers (cocoa is also good)
100 g ground hazelnuts
1 tsp sugar
Whip the cream with the tsp sugar. Soften the Mascarpone cheese in a bowl, add heated Nutella (in the microwave a few seconds), add the wafers that you have roughly crumbled with your hands and the hazelnuts. Add the whipped cream in 3 times, mixing gently.
for the decoration:
a handful of roasted grated hazelnuts
10 cocoa/hazelnut wafers
crumbles or leftovers of cocoa genoise
unsweetened cocoa powder
7 Ferrero Rocher or roasted peeled hazelnuts
200ml fresh cream
For the leftovers of cocoa genoise I suggest you to just make a little more genoise for the cake, increasing the quantities of the recipe above of half of it. (6 eggs, 188 g sugar, 113 g flour, 38 g cornstarch, 38 g cocoa powder, 23 g melted butter), cooking ⅓ of the batter in muffins moulds (we will grind everything so it is not supposed to look pretty).
In the mixer, grind all the genoise leftovers, the hazelnuts, the wafers, the cocoa for a few seconds. You will have a crumbled mixture that we'll use to cover the cake.
Cut the cake in three layers, wet the first layer with a little milk, add some of the cream on top and spread it evenly. Cover with the second layer, wet with milk and add some cream. Add on top the last layer, then cover the top and the edges of the cake with the rest of the cream.
Now cover the whole cake with the mix that you ground before.
Whip the cream with a tsp of sugar, when it's whipped add a couple of tsp of cocoa powder and decorate the cake, adding a Ferrero Rocher or a hazelnut on top of each pick of whipped cream.
Store in the refrigerator. You'll be sooooo loved!!!!