Steps for the Rocher Dome Cake

• To make this fantastic Rocher Dome Cake, first prepare the Rocher cream. In a bowl, pour the mascarpone, powdered sugar, and cream (all ingredients well chilled from the fridge) and whip for a few minutes using electric whisks. Add the Nutella and continue to whip. Finally, add the wafers chopped with a knife into the mascarpone cream and mix thoroughly. Once the filling is ready, place it in the fridge to rest for 1 hour.

  

• Line a semi-spherical dome mold with plastic wrap, lay the ladyfingers previously soaked in milk and cocoa, arranging them well and completely covering both the bottom and the sides of the mold. Pour half of the Rocher cream, leveling well, and lay another layer of ladyfingers soaked in milk and cocoa and finish with the remaining cream and lay another layer of soaked ladyfingers. Seal the mold perfectly and place it in the freezer for 2 hours.

  

• In a saucepan, heat the cream, turn off the heat, and add the chopped milk chocolate and mix until you obtain a glossy and creamy glaze. Finally, add the chopped hazelnuts and mix. Let cool for about ten minutes or until the glaze reaches a temperature of 95°F.

  

• Take the dome cake from the freezer, place it on a cooling rack and glaze it with the glaze. Then gently place it on a serving plate and put it in the fridge to acclimate for a few hours.

  

• And here is the dome cake ready. I hope you like this latest recipe of mine, until next time friends.