Festive Rocher cake
Delight your loved ones at Easter with an irresistible Rocher cake. A step-by-step recipe for a cake that delights both the eyes and the palate. With this Rocher cake you are guaranteed to make everyone’s eyes light up.
Ingredients for the cake:
* 40 g butter
* 6 eggs
* 200 g sugar
* A pinch of salt
* 120 g flour
* ½ packet of baking powder
* 30 g cocoa
* 100 g ground hazelnuts
For filling & decoration:
* 200 g dark chocolate
* 600 g cream
* 200 g Nutella
* 32 Rocher balls
* 2 packets of cream stiffener
* 100-150 g chopped hazelnuts
Preparation:
Preheat your oven to 180°C. Prepare a springform pan (26 cm) with baking paper. Let the butter melt and cool.
Cake base: Beat eggs, sugar and salt until fluffy. Fold in flour, cocoa and ground hazelnuts. Add the butter, pour the dough into the pan and bake for about 30-35 minutes. Then turn the cake out onto a cake rack to cool.
Filling: Roughly chop the dark chocolate. Boil 200 g of cream, remove from the heat and dissolve the chocolate and Nutella in it. Let the cream cool.
Unwrap the Rocher. Halve 6 balls for decoration and crush the rest.
Cut the cake base in half horizontally twice so that you have three layers. Place the bottom layer on a plate and enclose it with a cake ring.
Beat the remaining cream with cream stiffener until stiff. Stir it into the cooled chocolate nougat cream. Divide the cream into three portions. Mix one portion with half of the crushed Rochers and spread it on the first layer. Repeat with the second layer.
Place the last layer on top and chill the cake for an hour. Set aside 6 heaped tablespoons of the remaining cream and fill it into a piping bag. Then remove the cake ring, cover the cake with the remaining cream and decorate the sides with the chopped hazelnuts. Now pipe 12 star dots onto the cake and decorate with the halved Rocher balls.
