Maple Syrup and Chocolate Spread Cake
This isn't just any cake! It's a moist and delicious maple syrup cake topped with rich artisanal chocolate spread, crunchy caramelized nuts, and a decadent rocher glaze. Perfect for any special occasion or indulgent treat.
Ingredients
Cake Batter
- 190 g butter softened
- 190 ml maple syrup
- vanilla to taste
- 3 eggs
- 165 g flour
- 6 g baking powder
- 10 ml heavy cream 30% fat
Caramelized Nuts
- 100 g nuts e.g., walnuts or hazelnuts
- 66 g sugar
- 60 ml water
Rocher Glaze
- 300 g milk chocolate
- 50 g neutral oil e.g., vegetable oil
- crushed pralines or chopped nuts
Instructions
Cake Batter Instructions
- Preheat your oven to 165°C (329°F).
- In a bowl, mix the maple syrup with the eggs until smooth.
- Add the softened butter and vanilla, stirring well.
- Incorporate the flour and baking powder into the mixture.
- Line a small cake mold with parchment paper, pour in the batter, and bake for 45 minutes.
- Once baked, remove the cake from the oven and steam it (cover it or wrap in plastic). Then, place it directly in the freezer for two hours.
Chocolate Spread Topping Instructions
- After removing the cake from the freezer, generously spread a layer of your favorite chocolate spread on top.
- Let the cake sit for a while before moving to the next steps.
Caramelized Nuts Instructions
- Make a syrup by heating the sugar and water in a pan.
- Once it reaches a boil, add the nuts and stir until they are caramelized and have a 'chouchou' (candied) texture.
- Let them cool on a tray, then pulse in a blender or chop finely.
- Generously sprinkle these caramelized nuts over the chocolate spread layer on your cake.
- Place the cake back in the freezer for an hour to set.
Rocher Glaze Instructions
- Melt the milk chocolate using a double boiler (bain-marie). Once melted, remove from heat.
- Stir in the neutral oil and crushed pralines/nuts.
- Let the glaze cool to about 35°C (95°F), then dip or coat your cake with the glaze, making sure it’s evenly covered.
- Store the cake in the fridge to keep it fresh.
Notes
- Freeze the cake for at least 2 hours before applying the toppings for best results.
- Use high-quality chocolate spread for a richer flavor.
- Let the cake sit at room temperature for 10 minutes before serving for a softer texture.