Why You’ll Love This Rocher Cake
Perfect texture : soft biscuit + airy ricotta cream .
Creamy caramel fondant center .
Crunchy chocolate & peanut coating, Ferrero style.
It looks like a pastry but is very easy to make.
📝Ingredients
For the cocoa biscuit:
4 eggs
A pinch of salt
100 g of sugar
100g of flour
40g of cocoa powder
20g of cornstarch
Round mold: 18 cm
For the creamy caramel:
100 g of sugar
30g of butter
100 ml of hot cream
For the ricotta cream:
70g of ricotta
30g of icing sugar
150 ml of whipped cream
For the crispy coating:
80g of chocolate (first layer)
60g of crushed roasted peanuts
150g of chocolate (second melt)
1 tablespoon of vegetable oil
👩🍳Preparation Steps
1️⃣Prepare the cocoa biscuit
Preheat the oven to 180°C (350°F) .
Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt until stiff peaks form.
Gradually add the sugar to create a glossy meringue.
Add the yolks one at a time.
Sift together the flour, cocoa powder, and cornstarch, and
gently fold them in.
Pour the batter into an 18cm (7-inch) cake pan.
Bake for 25 to 30 minutes.
Let cool completely.
2️⃣Make the creamy caramel
Melt the sugar until it turns amber.
Remove from heat and add the butter.
Gradually pour in the hot cream.
Stir until you have a smooth caramel.
Let it cool.
