Delicious Rocher Cake

Description: This cake is made with Rocher. Rocher is a nutty praline that works perfectly in a cake. This cake is often made for birthdays and is always a hit.

Favorite Baking Easy Sweet Quick

Author: Miriam

Publication Date: 2024-12-20

Category: Cake

Cuisine: German

Preparation Time: 1H

Baking Time: 30M

Total Time: 1H30M

Yields: 12 pieces

Ingredients

• 150 g soft butter
• 150 g sugar
• 4 eggs (size M)
• 200 g ground hazelnuts
• 1 tsp 3 g baking powder
• 24 Rocher balls
• 500 g heavy cream
• 1 package 24 g whipping cream stabilizer
• 1 tbsp 15 g cocoa powder
• 1 tbsp Nutella
• 1 package 8 g vanilla sugar
• 40 g milk chocolate
• 200 g heavy cream
• 1 package 8 g vanilla sugar
• 8 Rocher balls

Instructions

1. Preheat the oven to 180°C (convection).
2. Prepare the batter: In a medium mixing bowl, beat the butter, sugar, and eggs with a hand mixer until fluffy.
3. Mix the batter: Mix the ground hazelnuts with baking powder and stir into the butter mixture (butter, sugar, eggs).
4. Bake the cake: Place the batter in the greased springform pan and bake at 180°C for 30 minutes.
5. Let the cake cool completely (takes about 1 hour).
6. Prepare the Rocher: Crush 24 Rocher balls with a fork (works best when the balls are at room temperature).
7. Whip the cream: In a tall mixing bowl, whip the cream with the whipping cream stabilizer (1 packet is sufficient for firmness, but you can also use 1 packet per cup).
8. Prepare the Rocher filling: Fold the whipped cream, Nutella, vanilla sugar, and sifted cocoa powder into the crushed Rocher balls until the mixture is evenly chocolatey.
9. Chill: Place the mixture in the fridge until the cake base has cooled.
10. Spread the mixture: Spread everything onto the cooled base and smooth the edges if necessary.
11. Decorate with Rocher: Halve 8 Rocher balls and whip the cream with vanilla sugar until stiff.
12. Melt the milk chocolate in a water bath.
13. Pipe the cream: Pipe the cream into rosettes using a piping bag (see image).
14. Decorate: Place the halved Rocher balls on top and decorate the cake with the melted chocolate.
15. Chill: Chill the cake for at least 1 hour, but ideally for 3-4 hours or overnight.

Nutritional Information