It has been perfected!

After a few tweaks and tastings followed by a few more tweaks I bring you the Ferrero Cake with Salty Chocolate Ganache. This cake is not "post Christmas diet" friendly but what the hey, being good all the time is boring!

Ferrero Cake with Salty Chocolate Ganache

300g of dark couverture chocolate, chopped
250g of butter
5 eggs
64g caster sugar (superfine)
160g plain (all-purpose) flour
1¼ teaspoons baking powder
96g almond meal
2 tsps hazelnut essence
16 Ferrero Rocher chocolates, unwrapped

80g butter, at room temperature
60g icing sugar
2 tbs nutella
½ teaspoon of hazelnut essence
2 tbsp of cocoa powder
1 tbsp of milk
Sea salt flakes to garnish

To make the cake start by pre-heating your oven to 150°C and lightly grease a 23cm (9 in) spring form cake tin.

Place the chocolate and butter in a saucepan over a low heat and stir until melted and combined, the mixture should be smooth. Stir through the hazelnut essence and set aside to cool slightly.

Using a stand mixer fitter with the paddle attachment beat the eggs and sugar together until pale and thick, this should take between 7 - 10 minutes. Sift the flour and baking powder over the egg mix and gently fold through with the almond meal and chocolate mixture.

Pour half of the mixture into your prepared tin and gently place the 16 Ferrero Rocher's on top. Carefully cover with the remaining cake mixture taking care not to disturb the chocolates. Bake for 50 minutes or when tested with a wooden skewer it comes out clean. Leave to cool in the tin for 20 minutes and then transfer to a wire rack to cool completely.

To make the ganache combine all of your ingredients into a stand mixer fitted with the battle attachment and beat on low speed for 2 minutes. Once all of the ingredients are combined increase to a high speed and beat until the mixture is light and creamy.

When the cake has completely cooled ice it with the ganache and sprinkle a pinch of sea salt flakes across the top.

Yield: 12 slices