Chocolate cubes with pippin apple compote and Ferrero Rocher

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 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).

2. PIPPIN APPLE SAUCE

   • 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.

3. MASCARPONE CREAM

   • 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.

4. FINAL STEPS

   • 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.