Ferrero Rocher tårta

Ingredients (chocolate sponge cake):
I made the bottom according to this recipe but replaced 1/4 dl of the flour to cocoa.
The amount of ingredients is controlled by the diameter of the baking pan and mine was 15 cm wide.
15-18 cm: 3 large eggs, sugar, flour, cocoa, 1 teaspoon baking soda.

1. Preheat the oven to 175 degrees celsius.
2. Grease the baking pan and dress the bottom and edges with baking sheats.
3. Beat the eggs and sugar at medium speed into a white and fluffy batter.
4. Mix the dry ingredients thoroughly in a bowl and sift them into the egg mixture and fold gently with a spatula until all mixed well.
5. Pour the mixture into the tin and bake in the lower part of the oven for 35-45 minutes.
6. Let the cake cool completely, you can even freeze it to make it easier to share it. The cake need to be cut into three pieces.

Ingredients (filling):
300 g of milk chocolate with whole hazelnuts
100 g dark chocolate
2 dl whipping cream

1. Chop the chocolate coarsely and place in a glass bowl.
2. Boil the cream and pour over the chocolate. Mix well until all chocolate is melted into the cream.
3. Refrigerate until the chocolate filling thickens and becomes spreadable.
4. Fill the cake and return the cake in the refrigerator while you prepare the butter cream.

Ingredients (chocolate butter cream):
4 tbsp cocoa
1 set of italian meringue buttercream

1. Make the italian meringue butter cream according to the recipe in the link above.
2. Sift the cocoa and continue whisking until blended into the cream well.
3. Cover the cake with butter cream. Remove any excess with a spatula. Save the excess for decoration of the cake.
4. Return the cake to the refrigerator.

Ingredients (decoration and glaze):
50 g chopped hazelnuts
100g dark chocolate
50 g butter