Chocolate cubes with pippin apple compote and Ferrero Rocher

Recipes

Hazelnut and Apple Chocolate Slice

Duration: Servings: Level:
1h 30min
8 people
Medium

Ingredients

For the sponge cake Amount
Hazelnut flour65g
Powdered sugar65g
Flour type 0025g
Table sugar25g
Melted butter25g
Unsweetened cocoa powder10g
Egg whites3
Eggs2
Salt 
For the pippin apple sauce Amount
Peeled and diced apples700g
Sugar 90g
Vanilla pod1
Salt 
For the mascarpone cream Amount
Mascarpone170g
Fresh cream110g
Sugar90g
Butter50g
Gelatin sheets5g
Fleur de sel  
For the decoration Amount
Ferrero Rocher8
Dark chocolate bars (5x5cm)8
Gold powder 
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Hazelnut and Apple Chocolate Slice ~ step by step

  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.

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