INGREDIENTS
40 g butter
6 eggs
200 g sugar
1 pinch of salt
120 g flour
30 g baking cocoa
100 g ground hazelnuts
FILLING and DECORATION
150 g dark chocolate
500 g cream
150 g nut nougat cream
300 g Rocher balls
1 pack of cream stiffener
150 g chopped hazelnuts
preparation
1st step
40 g butter
6 eggs (size M)
200 g sugar
1 pinch of salt
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the springform pan base (Ø 26 cm springform pan) 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 fluffy.
2nd step
120 g flour (Type 405)
30 g baking cocoa
100 g ground hazelnuts
Mix the flour with cocoa and ground hazelnuts and fold in.
Add the butter. Pour the dough into the springform pan and bake for about 35 minutes.
Remove the cake directly from the tin and turn it out onto a baking rack lined with baking paper.
Let cool down.
3rd step
150 g dark chocolate
150 g cream
150 g nut nougat cream
300 g Rocher balls
In the meantime make the filling. To do this, roughly chop the chocolate. Bring 150 g of the cream to the boil, remove from the heat and add the chocolate and nut nougat cream.
Dissolve slowly. Set the cream aside and let it cool. Unpack Rocher. Set some aside for garnish.
Quarter the remaining balls.
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