Cake:

1. Whisk the eggs until frothy, about 3 minutes. Add the vanilla essence and sugar a little at a time and continue whisking until tripled in volume. (It will take about 15-20 minutes)

2. Sift flour, cocoa powder, baking powder and mix in the ground hazelnuts.

3. Using a spatula, fold in the dry ingredients in 3 additions. Be very gentle so you don't over mix and loose the fluffiness.

4. Line the base of a 23cm/9-inch springform pan with baking paper and bring the paper out from the sides. (this will make it easy to lift the cake off the base and place onto a serving plate)

5. Butter grease the sides and pour the batter into the tin.

6. Bake in preheated oven 180C/350F for 40 minutes, or until a skewer stick inserted in the middle comes out clean.

7. Remove from oven, leave to cool in the tin for 10 minutes, then transfer to a cooling rack and leave to cool completely.

Nutella Buttercream:

1. Melt the chocolate in the microwave then stir in the butter and Nutella and leave to cool to room temperature.

Cake Assemble:

1. Cut the cake in half horizontally. Evenly spread some of the cream and sprinkle the broken wafers over the cream.

2. Close the cake and cover the outside with remaining cream.

3. Cover the sides with chopped hazelnuts. Pipe whipped cream on top and place Ferrero Rocher balls in between.

4. Keep refrigerated. Bring to room temperature before serving to soften the cream.

5. Enjoy!