Gateau ferrero rocks

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mellow cocoa/hazelnut:
4 eggs
150 gr of sugar
125 gr of very soft butter
100 gr of flour
50 gr of cocoa
80 gr of hazelnut powder
1 sachet of baking powder
The frosting:
200 gr of very fresh Mascarpone
3 good spoons of Nutella
50 gr of crushed hazelnut
Decor: 100 gr crushed hazelnuts
5 ferrero rochers
Nutella
Whole hazelnuts
Preparation:
The soft cocoa/hazelnuts:
Preheat the oven to 180 ° C. or the robot:
Beat the eggs until they double in size and become foamy (about 3 minutes). Add the sugar. The mixture will take more volume.
Sift the flour, cocoa and hazelnut powder.
Add the butter, then the sieved mixture while continuing to beat very hard.
Add the yeast. Mix well.
Butter and/or coat a mold.
Pour the dough and cook for 45 minutes at 180 ° C. Unmould once the mellow has cooled down.
Cut the cake in half in sense of length. Book

Icing:
Beat the very fresh mascarpone with the nutella. Book
The assembly:
Put a good layer of frosting on one side of the cake.
Sprinkle some crushed hazelnuts. Cover with the other part of the cake.
Glaze the cake on and around. Remove excess frosting with a spatula.
Sprinkle crushed hazelnuts around the cake.
Cool for 1 hour
Place a few spoons of Nutella in a piping bag with a fluted socket.> Decorate small rosettes harmoniously on the top of the cake.

Place a Ferrero rock on each rosette