Fine Rocher cake with caramel center

Ingredients for 1 servings:

• 150 g butter, room temperature
• 175 g sugar
• 5 eggs
• 1 pinch of salt
• 125 g flour
• 125 g hazelnuts, ground
• 1 packet of baking powder
• Fat for the mold
• 1 can of caramel cream
• 2 sheets of white gelatin
• 400 ml milk drink “Caramel-Choc”
• 2 tbsp cornstarch
• 500 ml cream
• 3 tbsp San-apart
• 10 caramel candies
• 3 tbsp dark chocolate shavings
• 2 packs of confectionery (Rocher)
• 75 g dark chocolate coating
• some brittle

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

For the base, cream the room-temperature butter with the sugar and salt until light and fluffy, then gradually beat in the eggs. Mix the flour, hazelnuts and baking powder and beat in. Pour the batter into a greased 26 cm springform pan and smooth the surface. Bake at 180 degrees Celsius (top/bottom heat) for about 35 minutes. Do the skewer test! Let the base cool, then remove it from the pan and use a spoon to scoop out a hole about 2 cm deep, leaving a 2 cm wide edge. Soften the gelatine. Remove the caramel cream from the tin and heat it slightly over a pan of simmering water to make it creamier. Squeeze out the gelatine, dissolve it over low heat and stir it into the caramel cream, then pour the hole into the hole and smooth it out. Let cool. Meanwhile, mix some of the caramel chocolate milk with the cornstarch, heat the remaining milk mixture, and cook it with the mixed milk to make a pudding. Let this cool, stirring frequently to prevent a skin from forming. Chop the caramel candies and set aside. Unwrap the candies and set aside 12-16 pieces (depending on how many slices you want for the cake). Whip the cream with San Apart until stiff, fold in the cooled pudding, along with the caramel pieces, the chocolate shavings, and the remaining crushed candy balls (you don’t have to use all of them). Spread everything over the base in a dome shape. Melt the dark chocolate, pour it into a freezer bag, snip off a small tip, and decorate the cake edge by adding lines. Stick some chocolate coating on each candy ball. Sprinkle the brittle over the cake. Tip: I usually freeze the hollowed-out cake mixture and make cake pops out of it when needed.