Chocolate-nut dream: Rocher cake! 🤩
INGREDIENTS
FOR THE CAKE
40 g butter6 eggs (size M)200 g sugar1 pinch of salt120 g flour (type 405)30 g baking cocoa100 g ground hazelnutsFOR FILLING & DECORATION150 g dark chocolate500 g cream150 g nut-nougat cream300 g Rocher balls1 pack of cream stiffener150 g chopped hazelnuts
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the springform pan base (Ø 26 cm) with baking paper. Melt the butter in a saucepan and leave to cool. Beat the eggs, sugar and salt in a bowl for 4 minutes until fluffy.
Step 2
Mix the flour, cocoa and ground hazelnuts and fold in. Add the butter. Put the dough in the springform pan and bake for approx. 35 minutes. Remove the cake directly from the pan and turn it out onto a cake rack lined with baking paper. Allow to cool.
Step 3
Then make the filling. To do this, roughly chop the chocolate. Bring 150 g of the cream to the boil, remove from the heat, add the chocolate and hazelnut-nougat cream and dissolve in it. Allow the cream to cool. Unwrap the Rocher. Put some aside for garnishing. Quarter the remaining balls
. Step 4
Halve the base twice horizontally. Place the bottom layer on a plate. Place the cake ring around it. Beat the remaining cream with the cream stiffener until stiff and stir into the cooled chocolate nougat cream. Spread 1/3 of the cream on the first layer. Spread the Rocher pieces on top.
5th step
Put the second layer and the second third of the cream on top and spread it. Do the same with the remaining Rocher pieces. Place the last layer on top. Set aside 6 heaped tablespoons of the remaining cream. Spread the remaining cream on the top layer. Refrigerate the cake for 1 hour.
