Hazel Cake

For the hazelnut marzipan: Spread the hazelnut powder on a baking sheet...

... and roast for a few minutes under a salamander or in the oven (grill function).

Roast until golden, but make sure it does not get burnt.

Pour the water and sugar in a small saucepan...

... and bring to a boil.

Pour the roasted hazelnut powder into the food processor recipient.

When the sugar has completely melted, add the syrup...

... and mix for 2 minutes.

The preparation should turn into a paste.

For the hazelnut Dacquoise: Organise all the necessary ingredients.

Place the egg whites in the stand mixer recipient, and start beating at maximum speed. Add 100 grams of castor sugar...

... and light brown sugar.

Beat the egg whites until firm.

... and combine gently with a silicone spatula. This preparation cannot be prepared ahead: it needs to be used and baked immediately.

Spread all over the surface with a cranked spatula to create an even thickness.

Bake at 200°C (gas 6) in a fan assisted oven, on the middle rack, for 12 minutes.

When cooked, remove from the oven...

For the hazelnut parfait: Organise all the necessary ingredients.

Pour the water in a small saucepan.

Add the castor sugar...

... and bring to a boil.

Cook the sugar until the temperature reaches 118°C. For this step, the use of a digital or laser thermometer est is recommended.

Place the whole eggs and egg yolks in the stand mixer recipient. Start beating.

Drain the gelatine sheets...

... and melt in a saucepan, over very low heat.

Add to the warm 'pâte à bombe'.

Pour the hazelnut praline in the food processor bowl.

Add the hazelnut marzipan, cut into chunks, and the whipping cream. Mix until the consistency is creamy, and still a little grainy.

Combine well with a whisk.

Add the whipped cream...

... and fold gently, using a silicone spatula.

Pour the hazelnut parfait on top of the Dacquoise biscuit...

Even the surface with an Exoglass cranked spatula that is wider than the frame.

Slide along the edges of the frame for a perfectly even surface. Reserve in the fridge to set.

For the coffee bavarian cream: Organise all the necessary ingredients.

In a bowl, tip the egg yolks and the castor sugar.

Blanch the ingredients using a whisk.

Soak the gelatine sheets in cold water.

When the milk starts boiling...

... pour it over the egg and sugar preparation. Combine with a whisk.

When cooked, pass through a sifter or fine sieve and transfer into a clean bowl.

Drain the gelatine sheets, squeezing hard with your hand...

... and add to the hot preparation.

Combine until the gelatine is completely dissolved. Leave to cool at room temperature. Make sure the preparation does not jellify.

Add some Trablit coffee extract to the cold cream. The amount of coffee extract varies according to the desired flavour intensity.

Beat the whipping cream until you obtain a whipped cream, using an electric whisk.

Combine vigorously with a whisk.

Pour the coffee preparation over the remaining whipped cream...

... and combine gently with a rubber spatula.

Assembling the cake: (continued) Remove the frame set from the fridge. Place the frame with yellow corners on top.

Pour the coffee bavarian cream...

Even the surface with an Exoglass cranked spatula that is wider than the frame.

Slide along the edges of the frame for a perfectly even surface. Reserve in the fridge to set.

For the dark chocolate mousse: Organise all the necessary ingredients.

Cook the sugar until the temperature reaches 121°C. For this step, the use of a digital or laser thermometer is recommended.

In the meantime, melt the Inaya couverture chocolate in the microwave, in periods of 20 seconds, stirring every time to make sure the chocolate does not burn.

The egg and sugar preparation should now be cold. This preparation is called 'pâte à bombe'.

Add the melted chocolate...

... and combine gently.

Beat the whipping cream until you obtain a whipped cream...

... until smooth and creamy. Finish by whisking the preparation for a few seconds to avoid lumps and to obtain a homogeneous mixture.

Assembling the cake: (final) Remove the frame set from the fridge. Place the frame with red corners on top.

Pour the chocolate mousse...

Even the surface with an Exoglass cranked spatula that is wider than the frame.

Slide along the edges of the frame for a perfectly even surface. Let set in the freezer. Up to this stage, this recipe can be prepared several days in advance and stored in the freezer.

For the velvet pearl chocolate icing: Organise all the necessary ingredients.

Melt the dark chocolate couverture and the cocoa butter in the microwave. Combine the two ingredients gently...

... using a whisk.

... pour into the bowl of the LM25 spray gun.

Put the spray back on the bottle.

For the finish: Remove the frame from the freezer and slide a hot knife blade between the cake and the frame to release the cake.

Remove the frames one by one. At this stage, the cake can be divided in 3 or 4 portions, or used whole to decorate it.

Place the frozen cake on a rack.

Using the gun, spray the chocolate all over the cake to create a velvety effect. When coming into contact with the frozen cake, the chocolate turns into tiny drops that set instantly, hence the velvet effect.

Coat all sides of the cake with a velvet chocolate layer.

... until you cover the whole surface of the cake. I recommend using a brush for this operation.

The velvet layer is still visible on the sides of the cake and serves as an adhesive on the surface. Place a creased gold sheet in the centre. Let defrost slowly in the fridge before serving. Enjoy!