For the sponge cake Amount
Hazelnut flour60 g
Powdered sugar65 g
Flour type 0025 g
Table sugar25 g
Melted butter25 g
Unsweetened cocoa powder10 g
Egg whites3
Salt1 pinch
For the pippin apple sauce Amount
Peeled and diced apples700 g
Sugar 90 g
Vanilla pod1
Salt1 pinch
For the mascarpone cream Amount
Mascarpone170 g
Fresh cream110 g
Sugar90 g
Butter50 g
Gelatin sheets5 g
Fleur de sel
For the decoration Amount
Ferrero Rocher8
Dark chocolate bars (5x5cm)8
Gold powder

Chocolate cubes with pippin apple compote and Ferrero Rocher - step by step


    • 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 type 00, cocoa powder and a pinch of salt.

    • Spread the resulting mixture on a plate (rectangular, 25x35cm) covered with parchment paper.

    • The spread should be one centimeter thick.

    • Put it in the oven, set at 200°C, and bake for about 10 minutes.

    • Remove from the oven and let cool. Then cut 16 squares (5x5cm).

    • Heat the sugar in a non-stick pan.

    • Then, add the 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.

    • Soak the gelatin sheets in cold water.

    • Caramelize the sugar with a tablespoon of water (7-10g) in a large stainless steel pot (to see the color of the sugar caramelizing). Heat the cream separately.

    • 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, add the butter, then the wrung gelatin.

    • Let it cool and add a good pinch of fleur de sel.

    • When the caramel has perfectly cooled, stir in the mascarpone.

    • Place a square of sponge cake into a 5cm-square cookie cutter, then add a layer of applesauce (approx. 40g each) and cover with a second square of sponge cake.

    • Remove the cookie cutter and decorate the cakes with the salted caramel cream, add the chocolate bars dusted with gold powder.

    • In the center add a bit of cream and sit a Ferrero Rocher praline on top – it will add a sweet and crunchy flavor.