Chocolate hazelnut cake composed of
– a hazelnut crisp,
– a cocoa biscuit,
– a pear mousse with pieces,
– a chocolate mirror glaze.
Equipment used
– Square frame 12 x 12 x 4.5 cm
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
– Edible gold leaf
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Ingredients
Cocoa biscuit
✔60g ground almonds
✔50g sugar
✔15g cocoa powder
✔20g melted butter
✔100g egg whites
✔1 egg
Pears in syrup
✔Pears
✔Caster sugar
✔Water
✔Liquid vanilla
Crunchy hazelnut
✔50g hazelnut praline
✔30g crêpes dentelles
✔35g white chocolate
Pear mousse
✔160g pears
✔3g gelatine
✔2 egg yolks
✔20g caster sugar
✔2g gelatine
✔100g single cream
+diced pears
Milk chocolate mirror glaze
✔22 g sugar
✔22 g glucose
✔12.5 ml water
✔22 g milk chocolate
✔15 ml single cream
✔2 g gelatine
The recipe
Serves 4
Crunchy hazelnut
✔50g hazelnut praline
✔30g crêpes dentelles
✔35g white chocolate
Melt the white chocolate in a bowl in the microwave.
Add the hazelnut praline and mix.
Add the crumbled crêpes dentelles. Mix gently.
Spread between two sheets of baking paper, place in the freezer for a few minutes, then cut out a square the size of your 12 x 12 cm frame. Keep cool until ready to assemble.
Cocoa biscuit
✔60g ground almonds
✔50g sugar
✔15g cocoa powder
✔20g melted butter
✔100g egg whites
✔1 egg
Pour the ground almonds, sugar and cocoa powder into a bowl. Add the egg and melted butter. Mix together.
In another bowl, beat the egg white with an electric mixer.
Gently fold this egg white mixture into the previous mixture. Pour onto your baking tray lined with baking paper, smooth with an offset spatula to ensure an even thickness, and bake at 170/180°C.
Allow your biscuit to cool. Turn it over and carefully remove the baking paper.
Then cut out two 12 x 12 cm squares.
Pears in syrup
Peel, quarter and cook the pears in a saucepan with water, sugar and liquid vanilla. Drain well on kitchen paper, then cut into pieces.
Pear mousse
✔160g pears
✔3g gelatine
✔2 egg yolks
✔20g caster sugar
✔2g gelatine
✔100g single cream
+diced pears
Soften the gelatine sheet in a bowl of cold water.
Pour the egg yolks and 20g caster sugar into a mixing bowl. Mix together. Pour the hot blended pears over this mixture and stir. Return everything to the saucepan and continue cooking, stirring constantly, without exceeding 82 to 83°C. Remove from the heat and add the squeezed and softened gelatine. Mix and set aside.
Whip the very cold liquid cream. Add the previous mixture when it has cooled to below 30°C. Mix gently.
Assembly
Place the crispy biscuit at the bottom of your mould. Add the first cocoa biscuit on top. Brush it with syrup.
Pour half of the pear mousse onto the cocoa biscuit that has been brushed with syrup and place in the freezer for a few minutes. Set aside the remaining mousse at room temperature.
Place the second cocoa biscuit on top and soak it with syrup. Add 50g of diced pears to the biscuit and pour the remaining pear mousse on top. Place in the freezer overnight.
Milk chocolate mirror glaze
✔22 g sugar
✔22 g glucose
✔12.5 ml water
✔22 g milk chocolate
✔15 ml single cream
✔2 g gelatine
Place the gelatine sheet in a large bowl of cold water.
In a saucepan, heat the sugar, water and glucose to boiling point. Remove from the heat and add the squeezed and softened gelatine. Pour this mixture over the milk chocolate, which has been melted in the microwave. Stir well. Add the single cream. Use a hand blender without a cover to achieve a smooth mixture. Remove the cake from the freezer. Cover the surface with the icing, which has been brought to 34/35°C.
Place in the refrigerator until the icing sets, then remove the frame.
Serve whole or cut into individual portions.
Place in the refrigerator to defrost.
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