A Rose is a rose is a rose? Not so with these decadent chocolates from Italy. The Loacker family makes these beautiful chocolates to mimic the rose of the Dolomites – which grows wild right by their factory at the foot of the Alps. Oh my, they are totally yummy in dark chocolate and winter white.

And these are not just chocolate. In staying true to their wafer roots, (they make the number one wafer cookie in the world) there is a small wafer and a hazelnut cream center in every pretty rose. I think that’s so clever and also great for reinforcing their brand.

So how can I possibly improve on them with some sort of recipe?

Let them melt on cake!!

Here’s the thing. When you make a cake, to me, it’s always a big deal because not only do you have to make and then bake the cake, but then you have to make a frosting and ice the darn thing. My suggestion here is to use the Rose of the Dolomites as a decoration and the frosting!

Brilliant, right?

You need to put these babies on gently, as soon as your cake comes out of the oven so they melt a little and adhere. Position evenly and nicely and voila! You’re done!!

Here is the most delicious, decadent chocolate cake recipe. Sour cream makes it moist and the fresh brewed coffee adds depth to the chocolate. This is not too time consuming and well worth the effort.

I think you will enjoy adding this to your repertoire of holiday treats as this one’s easy peasy.

DELECTABLE CHOCOLATE CAKE WITH LOACKER ROSE OF THE DOLOMITES – serves 16

Unsalted butter, for greasing
Flour for dusting cake pan
1.5 cups of cake flour
4.5 oz. bittersweet chocolate, finely chopped
1 cup hot brewed coffee
2 tsp. vanilla extract
2 large eggs at room temperature
½ cup canola oil
½ cup sour cream at room temperature
1 ¼ cups of sugar
¾ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. fine sea salt
8 Loacker White Chocolate Rose of the Dolomites
8 Loacker Dark Chocolate Rose of the Dolomites

Preheat the oven to 350° and position the rack in the center. Butter a 9”-by- 9” square cake pan and dust the pan with flour, tapping out the excess.

In a medium bowl, combine the finely chopped chocolate with the hot coffee and vanilla and let stand for 2 minutes, then stir until the chocolate is melted. In another medium bowl, whisk the eggs with the oil until pale yellow, then whisk in the sour cream. Gradually whisk in the melted chocolate mixture until smooth.

In the bowl of a stand mixer fitted with the paddle, combine the 1.5 cups of flour with the sugar, baking soda, cinnamon and salt and mix well. At medium speed, beat in the wet ingredients in 3 batches until just incorporated. Scrape down the bowl and beat until the batter is smooth.

Pour the batter evenly into the prepared cake pan. Gently tap the pans on the counter to release any air bubbles. Bake for about 35 minutes, until a toothpick inserted in the center comes out clean.

When cake is out of the oven, wait 1 minute, then gently place the Loacker Rose of the Dolemites evenly on the top of the cake as shown in the photo.

Let cake cool completely. The bottom of the chocolates should melt a little and adhere to the cake. Cut into 16 pieces and serve with LOVE.

Discover other unique, gourmet products in our upcoming spring box – mails March 25th! Our box subscriptions make a great last minute holiday gift. You can download a gift card at check-out to put under the tree.