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

You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like