Ferrero Rocher Pastries

Break the eggs over the bowl, then add the sugar, vanilla sugar and a pinch of salt. Blend for 2-3 minutes. Then add the milk and sunflower oil and mix for another 30 seconds. Sift the flour, baking powder and cocoa powder over the bowl and mix everything into a smooth batter.

Pour 300 grams of this chocolate batter into a baking pan, be sure to use baking paper to prevent sticking. Place the baking pan in a preheated oven at 175℃ and bake for 7-10 minutes. Carefully remove the chocolate cake from the oven.

Heat the milk in a skillet over medium-high heat and to this add the vanilla sugar, dark brown caster sugar, cornstarch and cocoa powder. Stir continuously with a whisk until the mixture thickens.

Remove the skillet from the heat and mix in the chocolate pieces. Let this stand for 1 minute and mix well. Finally, add the chopped hazelnuts and mix again until everything is well blended.

Transfer the hazelnut mixture to a piping bag.

Spread the hazelnut mixture evenly over the chocolate cake, making sure it is evenly coated. Then add the remaining chocolate cake batter and spread evenly.

Place the chocolate cake back into the preheated oven at 175℃ and bake for 22-25 minutes. Keep a close eye on the baking time, as oven times can vary.

Bring the unwhipped whipping cream almost to a boil, then add the milk chocolate pieces. Let this rest for 1 minute and then mix well until smooth. Finally, add the chopped hazelnuts and mix again until everything is well blended.

Pour this chocolate mixture over the chocolate cake, making sure it is evenly distributed.

Cut the chocolate cake into cubes and decorate with half Ferrero Rocher chocolates.