Chocolate Rocher cake

Chocolate Rocher cake

Do you want to bake this cake?  With our step-by-step instructions you are guaranteed to succeed!



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


150 g dark chocolate
500 g cream
150 g nut nougat cream
300g Rocher balls
1 pack of cream stiffener
150 g chopped hazelnuts


1st step
Preheat the oven to 180 degrees (fan oven: 160 degrees).  Line the springform pan base (Ø 26 cm) with baking paper.  Melt butter in a saucepan and let cool.  Beat eggs, sugar and salt in a bowl for 4 minutes until fluffy.

2nd step
Mix and fold in the flour, cocoa and ground hazelnuts.  Add butter.  Pour the dough into the springform pan and bake for approx. 35 minutes. 

Remove the cake directly from the tin and turn it out onto a baking rack lined with baking paper.  Let cool down.

3rd step
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 nut nougat cream and dissolve in it. 

Let the cream cool down.  Unpack Rocher.  Set some aside for garnish.  Quarter the remaining balls.

4th step
Halve the base twice horizontally.  Place the bottom layer on a plate.  Place the cake ring around. 

Beat the remaining cream until stiff and stir into the cooled chocolate nougat cream. 

Spread 1/3 of the cream on the first layer.  Distribute Rocher pieces on top.

5th step
Add the second base and the second third of the cream and spread it out.  Likewise the remaining Rocher pieces. 

Lay the last floor.  Set aside 6 heaped tablespoons of the remaining cream. 

Spread the remaining cream on the top layer.  Refrigerate the cake for 1 hour.


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