Here is a fresh and creamy cake. I made it last year for a collaboration with Vegamo, some of you will have already seen the recipe on their website (here).

We were doing some work on the website when I made it so I forgot to publish it here too.


To make it I used Vegamo’s chocolate spread, but another spread is also fine. Depending on the consistency of the spreadable you use, the cream of the cake will be more or less creamy.


The preparations are all very simple, and if you have little time you can omit the rocher balls and just decorate only with peanut butter and cocoa chantilly.





  • 32 g puffed rice
  • 130 g dark chocolate
  • 10 g vegetable oil



  • 100 g chocolate spread
  • 50 g peanut butter
  • 100 g vegetable whipping cream
  • 300 g vegetable whipping cream



  • 30 g peanut butter



  • 100 g chocolate spread
  • 100 g dark chocolate
  • 15 g g vegetable oil
  • 20 g peanut grains



  • 150 g vegetable whipping cream
  • 6 g cocoa powder





Prepare a plate / pan with baking paper and a ring with a diameter of 20cm, line the ring inside with strips of acetate or baking paper.


In a bowl, melt the dark chocolate with the seed oil in the microwave, then add the puffed rice and mix well until all the puffed rice is covered with chocolate. Pour inside the ring and create a homogeneous layer with a spatula. Place the pan in the fridge.


To prepare the cream in a bowl, weigh the spreadable cream and the peanut butter, in a saucepan bring the 100 g of cream to the boil and pour it into the bowl 3 times, mix with a spatula to create a nice smooth emulsion between cream and spread with peanut butter.


In another bowl, whip the 300 g of cream well, it must be very stable, add the whipped cream 3 times to the previously prepared cream, mixing with a whisk. When the cream is smooth and shiny, pour it inside the ring over the puffed rice base. With a spatula, level to create a smooth and homogeneous layer.

Place the cake in the fridge for at least 3 hours.


To prepare the rocher balls, pour 100 g of spreadable cream into a pastry bag and create 12 tufts on baking paper, place in the freezer for at least 15 minutes. Then take them back and create balls by joining 2 tufts together and rounding with the palms of your hands. Place in the freezer.


In the meantime, melt 100 g of chocolate with 15 g of seed oil in the microwave, then add the peanut grains. Take back the balls, insert a toothpick in each one and dip them into the chocolate. Place on a plate with parchment paper, remove the toothpicks and place in the fridge.


After the resting time, it is necessary to remove the ring from the cake and the acetate strip, place the cake on a plate and decorate with about 30g of melted peanut butter in the microwave (to facilitate decoration). Then add the rocher balls. In a bowl, whip 150 g of cream with 6 g of cocoa, then transfer it to a pastry bag with a star nozzle and decorate the cake.


Place the cake in the fridge and consume within 4 days.

Cut the cake with a sharp and hot knife (hot water or flame), do not serrate but make a clean cut to “break” the puffed rice and chocolate base.


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