Chocolate cubes with pippin apple compote and Ferrero Rocher

Recipes

Chocolate Cubes with Pippin Apple Compote and Ferrero Rocher

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

Ingredients (8 servings)

Sponge cake Amount
Hazelnut flour65g
Powdered sugar65g
Flour type 0025g
Table sugar25g
Melted butter25g
Unsweetened cocoa powder10g
Egg whites3
Eggs, salt2
Pippin apple sauce Amount
Apples peeled and diced700g
Sugar 90g
Vanilla pod1
Salt
Mascarpone cream Amount
Mascarpone170g
Fresh cream110g
Sugar90g
Butter50g
Gelatin sheets5g
Fleur de sel
Final step Amount
Ferrero Rocher8
Dark chocolate bars (5x5cm)8
Gold powder
Download pdf

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, 00 flour, 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 STEP

    • 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.

Other

Inspirations

Chocolate and Hazelnut Cake
Chocolate and Hazelnut Cake

Recipes

Duration: 1 h
Servings: 8 persons
Level: Medium
Seasonal Decoration Masterclass with Sawsan Haber
Seasonal Decoration Masterclass with Sawsan Haber

End of Year

Duration: 20 min
Servings: 1 person
Level: Medium
Pen container
Pen container

Reuse your box

Duration: 30 sec
Servings: 1 person
Level: Easy
Surprise Your Guests With a Taste of Paris
Surprise Your Guests With a Taste of Paris

Recipes

Duration: 5 sec
Servings: 1 person
Level: Easy