Ferrero rocher cakes

The frame size 18x18cm (10pcs).
Weight and dimensions of my cake 130g (glazed).
Height 6cm, length 7cm, width 4cm.

• Whip the room temperature eggs with salt and sugars until white and fluffy.
• Heat the milk with the butter.
• Sift the flour with baking powder and cocoa.
• Pour it into the whipped eggs, and knead with a spatula.
• Stir in the hot milk and butter.
• Prepare an 18x36 cm frame - wrap the bottom with foil, put a rectangle of baking paper inside (or use a baking tray lined with parchment). Place on a rack or other flat surface.
• Pour out the dough. Bake in a preheated oven to 347F for about 8-10 minutes until dry.
• Cool. Wrap in clingfilm and place in the fridge for 6 hours.
• Take the ripened biscuit out, and cut into two layers across, or if baked in a baking tray - cut two squares with a frame of 18x18 cm.

To make the soaking, brew the coffee or dilute instant coffee and sugar in boiling water, and cool.

• Whip the room temperature butter and powdered sugar into a fluffy white mass.
• Stir in the egg whites, then the flour and knead until smooth.
• Using a spatula, spread a thin, transparent layer onto silicone or Teflon sheets. 4.
• Bake one at a time in a preheated oven to 320F for about 10 minutes until golden.
• Immediately remove sheets from baking pan, allow to cool slightly and crumble.
• Transfer to an airtight, sealed container.

• Melt the chocolate and cream in a water bath.
• Mix in the chopped nuts and waffle crumbs.
• Cook it just before assembling.

• Soak the gelatin in cold water.
• Melt the chocolate in the hot milk.
• Pour in the melted gelatin. Stir until smooth.
• Whip the cream to soft peaks and add in batches to the chocolate mixture, stirring vigorously with a whisk.

• Tighten the frame with the film over the bottom. Place it on a flat surface.
• Place the first biscuit, soak it with coffee.
• Lay out the crisp layer, spreading evenly.
• Pour half of the mousse on top.
• Place in the freezer for 3 minutes and let it set for a while.
• Then biscuit again, soaking.
• The rest of the mousse.
• Wrap the frame in clingfilm and put in the freezer for 4 hours.
• Remove the mold, cut the cake into 10 pieces, and place in the freezer while the glaze is cooking.

• Melt the chocolate in a water bath, add the butter and melted cocoa butter, pour in the chopped hazelnuts, and knead.
• Pour into a handy mold.
• The frosting cakes are better to take out of the freezer one by one. Prick with a fork by the bottom, dip in the frosting, shake off the excess, and transfer to a rack with the bottom down, gently removing the fork.
• Place in the fridge to defrost.