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Chocolate Cake with Pippin Apple Compote and FERRERO ROCHER

90 min
8
Medium

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

  1. 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).
  2. 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.
  3. 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.
  4. 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!

     

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