CAKE GIULIA

Cake a little elaborate but great for a birthday party.

Difficulty: Alta

Servings: 12

Category: Dessert

Prep. Time: 30 min.

5 of 5 stars based on 2 review

Ingredients

Chocolate base:
200 g of dark chocolate,
100 g butter, 100 g of sugar,
60 g of flour, 4 egg yolks 4 egg whites

Bavarian hazelnut:
2 egg yolks, 2 tablespoons sugar,
150 g of milk, 180 g of unsweetened whipped cream,
2 sheets of gelatin, 80 g of hazelnut paste

Chocolate Mousse:
200 g dark chocolate, 2 eggs, 60 g of butter,
50 g of sugar

Icing coverage:
175 g of water, 150 g of cream, 225 g of sugar,
75 g of cocoa, 50 g of dark chocolate,
8 g of gelatin.

Preparation

Preparing the chocolate base.
Melt the chocolate pieces and butter in a double boiler over low heat. Combine the egg yolks one at a time and then the sifted flour , stir to mix the ingredients well . Beat the egg whites , adding the sugar a little at a time , once mounted properly combine the chocolate mixture . Finally Distribute the mixture into two pans of 26 cm in diameter lined with parchment paper and bake at 180 degrees for 15 minutes.

Bavarian hazelnut .
Mount the egg yolks and sugar with a whisk until the mixture is clear, pour it into a pan and heated in a water bath , stirring with a wooden spoon, add the milk little by little , stirring constantly and make thicken. Remove from the heat at the edge of a boil. Transfer everything to the colander . Add the hazelnut paste prepared ( 100g blend of toasted hazelnuts with a tablespoon of sugar and a teaspoon of honey and blend until creamy .) Add the sheets of gelatine previously softened in water; when the mixture is cold add the whipped cream a little at a time . Finally, pour the cream on a chocolate base previously placed in a springform pan . Allow to set in the fridge for an hour. In the meantime, you can prepare the chocolate mousse .

Preparation of mousse .
Melt the chopped chocolate in a double boiler and sugar , working with a hand whisk until the chocolate is completely melted. Remove from heat but not from the water bath and combine the butter , stirring constantly , remove from water bath to cool the mixture to make chocolate then add the egg yolks one at a time , stirring with a whisk . Let the mixture cool completely . Whisk the egg whites until very firm with a pinch of salt , combine a third of the chocolate cream , stirring from the bottom up not to dismantle them , then add the remaining egg whites , stirring as previously mentioned .

At this point you have to second base on the Bavarian hazelnut and pour the chocolate mousse . Put the cake in the fridge for at least two hours. Finally, prepare the frosting.

Preparation of icing.
Pour into a saucepan the sugar and the cocoa a little at a time , stirring the water so as not to form lumps , then the cream and the chopped chocolate . Put on the heat and simmer for 9 minutes . Make it cool until you get to about 50 degrees , combine the gelatin previously soaked in water. Let it cool a little longer before they solidify and pour on the chocolate mousse . Put the cake in the fridge for an hour. Now the cake is ready to be removed from the mold, decorate it and serve it.