Gâteau au chocolat avec compote de reinettes et FERRERO ROCHER

Chocolate Cake with Pippin Apple Compote

Name: Chocolate Cake with Pippin Apple Compote
Prep time: 90 min
Yield: 8
Ingredients: 65 g Hazelnut flour; 65 g Powdered sugar; 1/4 cup Flour; 2 tbsp Sugar; 25 g Melted butter; 10 g Unsweetened cocoa powder; 3 Egg whites; 2 Eggs; 1 pinch Salt; 700 g Peeled and diced apples; 1/2 cup Sugar; 1 Vanilla pod; 1 pinch Salt; 170 g Mascarpone; 110 ml Cream; 1/2 cup Sugar; 50 g Butter; 5 g Gelatin sheets; 1 tbsp Water; Fleur de sel; 8 FERRERO ROCHER; 8 Squares of dark chocolate (approximately 5x5cm); Gold powder or dustings

Duration:	Servings:	Level:
90 min	8 persons	Medium

Ingredients

Sponge cake
Hazelnut flour	65 g
Powdered sugar	65 g
Flour	1/4 cup
Sugar	2 tbsp
Melted butter	25 g
Unsweetened cocoa powder	10 g
Egg whites	3
Eggs	2
Salt	1 pinch
Pippin apple sauce
Peeled and diced apples	700 g
Sugar	1/2 cup
Vanilla pod	1
Salt	1 pinch
SALTED CARAMEL CREAM
Mascarpone	170 g
Cream	110 ml
Sugar	1/2 cup
Butter	50 g
Gelatin sheets	5 g
Water	1 tbsp
Fleur de sel
Decoration
FERRERO ROCHER	8
Squares of dark chocolate (approximately 5x5cm)	8
Gold powder or dustings

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

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).
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.
SALTED CARAMEL 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.
ASSEMBLY AND DECORATION

• 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 flavour!

Chocolate Cake with Pippin Apple Compote

Ingredients

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

Inspirations

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