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Chocolate Cake with Pippin Apple Compote and FERRERO ROCHER



Ingredients (8 servings)
SPONGE CAKE
1/2 cup hazelnut flour
2/3 cup powdered sugar
1/4 cup flour
2 tbsp sugar
25g melted butter
10g unsweetened cocoa powder
3 egg whites
2 eggs
Pinch of salt
PIPPIN APPLE SAUCE
700g apples, peeled and diced
1/2 cup sugar
1 vanilla pod
Pinch of salt
SALTED CARAMEL CREAM
170g mascarpone
110ml cream
1/2 cup sugar
50g butter
5g gelatin sheets
1 tbsp water
fleur de sel
DECORATION
8 FERRERO ROCHER
8 squares of dark chocolate (approximately 5x5cm)
Gold powder or dustings
Instructions
SPONGE CAKE
- Pre-heat the oven to 200°C.
- Whisk the eggs well with the powdered sugar and hazelnut flour.
- Beat the egg whites with the table sugar until firm.
- Combine the egg whites with the other egg mixture. Add the melted butter, flour, cocoa powder and a pinch of salt.
- Spread the resulting mixture on a baking tray (rectangular, approximately 25x35cm) covered with parchment paper. The spread should be one centimeter thick.
- Put the tray into the oven, and bake for about 10 minutes.
- Remove from the oven and let cool.
- Once completely cooled, cut 16 squares (approximately 5x5cm).
PIPPIN APPLE SAUCE
- Heat the sugar in a non-stick pan and add diced apples and one seed scraped from inside the vanilla pod with a pinch of salt.
- Cook over low heat, constantly stirring for 7-8 minutes, until the mixture loses its moisture.
- Turn off the heat, transfer the fruit to a bowl and let cool.
SALTED CARAMEL CREAM
- Soak the gelatin sheets in cold water. Once soaked and softened, remove and wring dry.
- Caramelize the sugar with the water in a large pot.
- Begin to heat the cream separately until warm but not boiling.
- When the sugar and water has mixed thoroughly, simultaneously turn off the heat and add the warm cream – be careful as the rising liquid will overflow and burn rapidly.
- Continue to stir, adding the butter and then the gelatin.
- Remove from heat, let cool and add a pinch of fleur de sel.
- When the caramel has perfectly cooled, stir in the mascarpone.
ASSEMBLY AND DECORATION
- Place a square of sponge cake into a 5cm-square cookie cutter, then add a layer of applesauce and cover with a second square of sponge cake.
- Remove the cookie cutter and decorate the cakes with the salted caramel cream.
- Dust the chocolate bars with gold powder and place on top of the cake.
- In the center add a bit of cream and sit a FERRERO ROCHER on top – it will add a sweet and crunchy flavour!