150g white chocolate (5.3 oz for chocolate drip) - Optional 50g butter - to make it easier to cut through the chocolate later.
150g dark chocolate (5.3 oz) + 70g cream (2.5 oz)
2 table spoons of chopped hazelnuts
Nutella hazelnut cake instructions
Bake hazelnut cake in 2 x 20 cm (8 inch) can pans and allow to cool. Then cut each into two levels.
Combine and mix cream cheese, mascarpone, and nutella until even and creamy.
Whip heavy cream until you have stiff peaks and fold into Nutella cream.
Beat one pack of Paradise Cream with 200g of heavy cream. Repeat this one more time. Each pack will be used as one level cake filling.
Place first hazelnut cake level on cake stand and place a cake ring around it. Add first portion of vanilla pudding filling and distribute evenly. Place the next layer of the nut cake on top and add 4 big tablespoons of Nutella cream filling on it. Distribute evenly. Repeat one more time with vanilla filling and Nutella cream filling
Apply a coat of Nutella cream around the cake and refrigerate for 2 - 4 hours.
Melt 150g of white chocolate in microwave and stir until it comes to room temperature. The warmer, the thinner the chocolate and the more it flows, rather than forming nice drips. Then pour the white chocolate in a pastry bag and pipe the around the edge of the cake. Then, decorate cake with hazelnuts.
Heat the heavy cream and distribute on chopped dark chocolate. After 1 - 2 minutes stir until the dark chocolate is completely melted. Briefly beat with a hand mixer. Put in the refrigerator for 30 minutes and beat again with a hand mixer. Then place ganache in a piping bag and decorate the cake using an open star pastry tip (I'm using Wilton 4B).