Ferrero Rocher Cake Layers:

1. Preheat oven to 350°F. Line two – 8 inch round pans with foil and spray with non-stick spray, or butter the sides.
2. Sift 3 tbsp flour, 3 tbsp cocoa & 3 tsp baking powder. Stir in 2 cups ground nuts.
3. Whip 7 eggs on high speed, until frothy, about 3 minutes. Slowly add the 1/2 cup sugar and continue whipping until tripled in volume, about 15 minutes.
4. Carefully fold dry ingredients into the eggs in 3 additions.
5. Divide the batter evenly between two – 8-inch pans and bake at 350°F for about 45 minutes,  or until a toothpick inserted in the center comes out clean.
6. Once baked, leave in the pan for 5 minutes, then transfer to a cooling rack and cool completely

Make the Frosting:

1. Melt 2¼ cups of chocolate in the microwave, on low heat, in short intervals, stirring between each time. Bring to room temperature.

2. Whip chocolate, 300 grams room temperature butter & 1/2 cup Nutella until thoroughly combined and fluffy.