Rocher Torte

Name: Rocher Torte
Prep time: 1 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: Universal
Ingredients: For the cake:; 40.0 g Butter; 360 g Eggs; 200 g Sugar; 0.68 g Salt; 120 g Flour; 30.0 g Cocoa; 100 g Ground hazelnut; For filling & decoration:; 150 g Dark chocolate; 500 g Cream; 150 g Chocolate hazelnut spread; 300 g Ferrero Rocher; 8.0 g Cream stiffener; 150 g Chopped hazelnuts

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Rich layers of chocolate sponge cake and hazelnut flavored cream filling, generously covered with crunchy hazelnut praline. The cake is named after the famous Ferrero Rocher chocolates, to which it is very similar in taste and appearance. Each bite of this cake offers a perfect blend of textures and flavors, with the soft and spongy cake, creamy filling and crunchy praline layer. It is sure to impress any sweet tooth.

Category: Torte

Source: www.einfachbacken.de

Equipment

	Springform pan
	Torte ring

Ingredients

For the cake:
	Butter
	Eggs
	Sugar
	Salt
	Flour
	Cocoa
	Ground hazelnut
For filling & decoration:
	Dark chocolate
	Cream
	Chocolate hazelnut spread
	Ferrero Rocher
	Cream stiffener
	Chopped hazelnuts

Instructions

Preheat oven to 180°C (convection oven: 160°C). Line springform pan base with baking paper. Melt butter in a saucepan and let cool. Beat eggs with sugar and salt in a bowl for at least 4 minutes until foamy.

Mix flour with cocoa and ground hazelnuts and fold in. Add the butter. Pour the batter into the springform pan and bake for about 35 minutes. Remove cake directly from the pan and turn out onto a cake rack lined with baking paper. Let cool.

In der Zwischenzeit die Füllung herstellen. Dafür Schokolade grob hacken. 1/3 der Sahne aufkochen vom Herd nehmen und Schokolade und Nuss-Nougat-Creme zugeben. Langsam darin auflösen. Creme beiseite stellen und abkühlen lassen. Rocher auspacken. Einige zum Garnieren beiseite legen. Restliche Kugeln vierteln.

Cut the base in half horizontally. Place the bottom layer on a plate. Place a cake ring around it. Whip remaining cream with cream stiffener until stiff and stir into cooled chocolate nougat cream. Spread 1/3 of the cream on the first layer. Spread some Rocher pieces on top.

Place the second base and the second third of the cream on top and spread. Likewise the remaining Rocher pieces. Place the last cake layer on top and press down lightly. Set aside some of the remaining cream for garnish. Spread remaining cream on top layer. Refrigerate cake for at least 1 hour.

Toast chopped hazelnuts in a pan on a plate and let cool. Loosen the cake ring. Remove the set aside cream from the refrigerator and spread the edge thinly with some cream. Cover edges with the roasted nuts. Use a piping bag to pipe the remaining cream onto the cake. Garnish with halved Rocher balls. The cake makes about 12 pieces.