FERRERO ROCHER SACHER TORTE

SERVES 8

200g unsalted butter, chopped, softened

1 cup (220g) caster sugar

6 eggs, separated

150g dark chocolate, melted, cooled

½ cup (75g) plain flour

½ cup (50g) hazelnut meal

1 cup (330ml) dulce de leche

2 tbs dark rum

8 Ferrero Rocher chocolates, plus extra

to serve

GLAZE

¾ cup (165g) caster sugar 175g dark chocolate, chopped

Preheat oven to 160°C. Grease the base, but not sides, of a 22cm cake pan and line base with baking paper.

In a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add egg yolks, 1 at a time, then gradually beat in the chocolate. Fold in the flour and hazelnut meal. Whisk the eggwhites in a separate bowl until stiff peaks form. Add one-third eggwhite to torte mixture and stir until smooth. Fold through remaining eggwhite. Spoon batter into prepared pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake slightly in pan, then cool completely on a wire rack. Trim the top to flatten, then invert onto the rack.

Combine dulce de leche and rum, and set aside. Using a breadknife, halve cake horizontally, then return bottom half to the rack. Spread one-third dulce de leche mixture over top, then top with remaining cake layer. Spread remaining dulce de leche mixture over top and sides of cake, allowing excess to drip through the rack. Chill for 30 minutes or until set.

For the glaze, bring the sugar and 1/3 cup water to the boil in a saucepan, stirring until sugar dissolves. Add chocolate, remove from heat and stir until smooth. Set aside to cool and thicken slightly. Pour glaze onto centre of cake and allow to spread evenly and drip down sides. Chill cake for 1 hour or until glaze is set. Arrange Ferrero Rocher chocolates on cake, then press into glaze to set. Serve with extra Ferrero Rocher.