Praline Chocolate Mousse Cake

Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)

Praline paste

• 150g sugar
• 75ml water
• 150g hazelnuts

if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil

Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)

• 30g dark chocolate
• 30g butter
• 40g (ml) milk
• 3 egg yolks
• 30g cake flour (or all purpose flour)
• 15g cocoa powder
• 3 egg whites
• 60g sugar

Chocolate mousse

• 55g - 65g dark chocolate
• 35g hot heavy cream
• 1 gelatine sheet (1.5g)
• 1 tbsp milk
• 125g cold heavy cream, semi whipped

Praline mousse

• 55g praline paste
• 1 gelatine sheet (1.5g)
• 1tbsp milk
• 125g cold heavy cream

Chocolate glaze

• 40g sugar
• 60g water
• 15g glucose syrup (or corn syrup)
• 10g cocoa powder
• 2 gelatine sheets (3g)

Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake