Rocher cake

Chocolate-nut dream: Rocher cake

You want to bake this cake? With our step-by-step instructions, you’re guaranteed to succeed!

INGREDIENTS

FOR THE CAKE

40 g butter
6 eggs (size M)
200 g sugar
1 pinch of salt
120 g flour (type 405)
30 g baking cocoa
100 g ground hazelnuts

FOR FILLING & DECORATION

150 g dark chocolate
500 g cream
150 g nut-nougat cream
300 g Rocher balls
1 pack of cream stiffener
150 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
In the meantime, make the filling. Roughly chop the chocolate. Bring 150 g of the cream to the boil, remove from the heat and add the chocolate and hazelnut-nougat cream. Slowly dissolve in it. Put the cream aside and allow 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 a few 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 and press down lightly.

Set aside 6 heaped tablespoons of the remaining cream for garnishing. Spread the remaining cream on the top layer. Let the cake cool for at least 1 hour