The rocher delight was born from my sweet tooth and inventiveness. It is different from the usual rocher cakes you find on the web; I wanted to make something different and simpler, yet tasty. For the cake base I used the recipe for my Lindt cake. I also made the rocher cream inspired by the hazelnut-filled chocolates. This cake is the perfect union of sweetness and melt-in-your-mouth texture.
Try also:
Muffins with chocolate glaze, wafer and hazelnuts
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 8Servings
- Cooking methods: Oven
Ingredients
- 3.5 oz dark chocolate
- 3 1/2 tbsp butter
- 3 eggs
- 3/4 cup granulated sugar
- 3/4 cup 00 flour (all-purpose flour)
- 1 cup hazelnut spread
- 3/4 cup mascarpone
- 3 1/3 tbsp heavy cream (for whipping)
- 2 hazelnut wafers
- to taste chopped hazelnuts
- 5 hazelnut-filled chocolates
Tools
- 1 Pan
Steps
To make the rocher delight, first prepare the cake that will be the base of the dessert. Melt the butter and dark chocolate in a double boiler and let them melt.
In a bowl, beat the eggs and sugar; when the mixture is homogeneous, add the flour and the butter-and-chocolate mixture, and mix well.
Grease and flour an 11 in pan (I recommend using the “furbo” pan), pour in the batter and bake in a preheated oven at 320°F for half an hour (30 minutes). When the cake is cooked, remove it from the oven, turn it out onto a serving plate and let it cool.
Meanwhile prepare the rocher cream: melt the hazelnut spread in a double boiler and combine it with the mascarpone, mixing well. Whip the cream and fold it into the cream (reserving one tablespoon for decoration) by folding gently from bottom to top. Pour the mixture over the cake, leveling it well.
Chop the wafers and sprinkle them over the cake together with the chopped hazelnuts. Garnish with dollops of whipped cream and the hazelnut-filled chocolates. Let the cake rest in the refrigerator for a couple of hours. Enjoy!
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