These little chocolate, caramel and peanut desserts inevitably bring to mind that famous chocolate bar that we love.
This cake will require several preparations:
– Genoise
– Chocolate ganache
– Cocoa Syrup
– Smooth Caramel
– Hazelnut and almond rock icing
– Whipped chocolate ganache
Sponge cake recipe:
8 eggs
250g of flour
250g of sugar
A packet of baking powder
Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar. Then wait two minutes, add the egg yolks one at a time, and finally fold in the flour, which has been previously mixed with the baking powder, reducing the speed of the electric mixer.
Grease a baking sheet (with margarine) and pour in your sponge cake batter (3 cm thick). Bake in a preheated oven at 180°C (350°F) for 15 minutes. Once baked, remove from the oven and let cool. You will need three square dishes of the same size. .
Chocolate ganache recipe
100g of whole milk
240g of full liquid cream
240g of dark couverture chocolate at 70%
24 g of butter
4 eggs
In a saucepan, bring the milk, butter and cream to a boil.
In a mixing bowl, place the chocolate, then pour the hot milk-butter-cream mixture over the chocolate in 3 parts and mix vigorously, using a spatula, between each addition of liquid in order to emulsify the whole.
The final mixture should be glossy and smooth.
Lightly beat the eggs, then add them to the ganache, mixing gently with a spatula, taking care not to incorporate air bubbles into the mixture.
Chill the chocolate ganache. .
Cocoa Syrup Recipe:
1 sheet of 200 Bloom gelatin (2g powdered)
65 g of sugar
65 g of water
100 g of water
15g of unsweetened cocoa
Soak the gelatin in a large bowl of cold water for 15 minutes to hydrate it.
Make a syrup by heating the sugar with 65g of water until completely dissolved.
Add the 100g of water and the cocoa while whisking, then heat the mixture again.
Add the gelatin, mix, then set aside until assembly time.
CREAMY CARAMEL:
180 g of sugar
60 g of water
25 g of glucose
5 egg yolks (approximately 90 g)
60g of full liquid cream
285 g of full liquid cream
1 vanilla bean
4 g of gelatin
Soak the gelatin in cold water for 15 minutes to hydrate it.
Make a caramel by cooking the sugar, glucose and water in a saucepan then add the 60g of hot liquid cream.
In a mixing bowl, whisk the egg yolks with the vanilla seeds and the 285g of liquid cream, then pour this mixture into the saucepan containing the caramel and heat very gently, like a custard, while stirring constantly.
Add the drained gelatin and then blend using an immersion blender to homogenize the mixture.
The Rocher hazelnut and almond icing
250g of milk chocolate
40 g of grapeseed oil
60g of praline
For the rocky road glaze, melt the chocolate and grapeseed oil, keeping the temperature between 35 and 40°C. Add the praline and mix well. Glaze the rectangles at 35°C. Let them set in the refrigerator.
Praline-flavored whipped cream
200g of whole liquid cream or Nutrifil
1/2 sachet of vanilla pudding mix (unless you are using Nutrifil)
110g of icing sugar (unless you are using Nutrifil)
3 tablespoons of praline
Whip the cream and pudding together, and when the mixture is firm, add the praline and refrigerate.
Praline recipe
100g of hazelnuts (or 50g of almonds and 50g of hazelnuts)
100g of powdered sugar
1. Place the hazelnuts on a baking sheet lined with parchment paper or a silpat mat and bake them for 10 minutes at 180°C to roast them.
2. Once out of the oven, place them in a tea towel and rub them to remove the skins. Be careful not to burn yourself on the hot hazelnuts! Return them to the baking tray.
3. To make dry caramel: Pour the sugar into a stainless steel saucepan and heat it over medium heat. Let it melt without stirring until it turns into caramel. Keep an eye on it; the caramel shouldn't get too dark, or it will be bitter. (Ideally, use a saucepan large enough so that the sugar is spread out in a thin layer.)
4. Pour the hot caramel over the hazelnuts and coat them. Then let them cool completely.
5. Break the hazelnut caramel slab into pieces and place it in a food processor. Process gradually until you reach the desired consistency: a short pulse will give you praline granules. Continue processing until you obtain a smooth praline paste. Be careful to process the praline in batches, as the food processor may overheat. If it gets hot, let it cool down a bit!
Assembling the Cake:
Place the following preparations in the following order:
1 – Place a layer of sponge cake
2 – Using a brush, add the syrup to the chocolate
3 – Pour half of the chocolate ganache
4 – On a separate work surface, cut the second sponge cake into 1 cm strips lengthwise and set these strips aside.
5 – Place the last sponge cake on top of the chocolate ganache, and drizzle with chocolate syrup
6 – Place the strips 0.5 cm apart across the entire width of the cake; there will be some strips left over, you can eat them 🙂
7 – Place the creamy caramel between the strips and gently cover with the chocolate ganache, being careful not to let the caramel rise to the surface.
8 – Place in the freezer for 6 hours
9 – Cut into a rectangle
10 – Cover with hazelnut and almond Rocher icing
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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