Cakes and Pastries Recipes - Frozen Chocolate Sponge Cake with Hazelnuts Recipe

Ingredients

Serves 8

• 14 oz Italian hazelnut meringue (refer recipe)

• 3 egg yolks

• 4 1/2 oz sugar

• 2 3/4 oz flour

• 2 3/4 oz ground hazelnuts

• 2 3/4 oz melted butter

• 4 egg whites

• 3 1/2 oz (100 g) white chocolate

• 3 1/2 oz (100 g) dark chocolate

• 10 oz (280 g) hazelnut chocolate mousse (refer recipe)

• 6 1/3 oz (18g g) hazelnut cream (refer recipe)

Chocolate ganache:

• 1 1/4 cup (300 ml) cream

• 2/3 lb (300 g) dark 70% chocolate

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Method:

1. Preheat the oven to 210°F/100°C. Using a pastry bag, make an 8 inch meringue. Bake for 2 h. After baking, let it dry in the oven with its door open.

2. Blend the egg yolks and 2 3/4 oz (80 g) of sugar in a bowl until the mixture turns white. Add the flour, the ground hazelnuts, and the butter.

3. Fold in the egg whites, whisked firm with the remaining sugar. Pour the batter into a ring that is 8 inch (20 cm) in diameter. Bake for 25 min, increasing the oven temperature to 340°F/170°C.

4. Place a 9 inch (22 cm) ring on a sheet covered with baking paper. Place the meringue in the ring. Spread half of the hazelnut chocolate mousse on the meringue and its sides.

5. Add the sponge cake disc. Cover with hazelnut cream. Spread on the remaining chocolate mousse and smooth with a spatula. Freeze for 2 h. Remove the cake from the freezer 5 h before serving. Remove the ring.

6. Ganacha: bring the cream to a boil and pour over the chocolate, broken into pieces. Glaze the cake with the ganache. Melt the two chocolates separately. While still warm spread them in a 1/12 inch (2 mm) layer on a piece of cling wrap. Break into squares. Use to decorate the cake.