Ingredients

Gioconda sponge biscuit
almond flour
0.50 cup
120 g
4.20 oz
3.96 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
3 pc
egg whites
3 pc
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
powdered sugar
1 tbsp
15 g
0.52 oz
0.50 fl oz
flour
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
Caramel for the mousse
glucose
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
powdered sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
butter
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
cream 33%
0.50 cup
120 ml
3.96 fl oz
Chocolate sponge biscuit
eggs
2 pc
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
flour
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
bitter chocolate
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream
1 Tbs
Caramel mousse
egg yolks
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
water
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
gelatin
1 tbsp
15 g
0.52 oz
0.50 fl oz
cream 33%
1 cup
250 ml
8.25 fl oz
caramel sauce
0.75 cup
200 g
7 oz
6.60 fl oz
hazelnuts
0.25 cup
80 g
2.80 oz
2.64 fl oz
cocoa butter
optional
Ganache
cream 15-20%
0.25 cup
5 tbsp
75 ml
2.48 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
milk chocolate
0.50 cup
100 g
3.50 oz
3.30 fl oz
bitter chocolate
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
butter
1 tbsp
15 g
0.52 oz
0.50 fl oz
Chantily cream
cream 33%
0.75 cup
200 ml
6.60 fl oz
powdered sugar
1 Tbs
gelatin
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
water
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
hazelnuts
0.25 cup
80 g
2.80 oz
2.64 fl oz

Method

Gioconda sponge biscuit

  • Melt the butter, and let it cool.
  • Sift the almond flour and confectioners sugar into a mixer bowl, add half the eggs and whip for 8 minutes.
  • Add the remaining eggs in 2 parts and whip for 10-12 minutes.
  • Pour half the melted butter into this mixture and beat, then add the remaining butter and whip again.
  • Whisk the whites until light foam, gradually add sugar and whisk until firm peaks.
  • Add a third of the whites mass into the dough. Stir.
  • Add the remaining whites and flour in turn. Sift the flour on top of the dough.
  • Divide the dough into 2 parts and pour into 20 cm molds.
  • Preheat the oven to 170C (340F). Bake for 10-15 minutes.

Chocolate sponge biscuit

  • Whip the egg yolks with sugar.
  • Melt chocolate with milk and stir until smooth.
  • Add liquid chocolate to the yolks, and whip.
  • Add the flour, vanilla extract, and whip again.
  • Whip the whites in a separate bowl until firm peaks. Pour the egg-chocolate mixture into the whites and stir gently with a spatula.
  • Preheat the oven to 180C (355F). Grease the mold with butter and sprinkle with a little flour. Pour the batter. Bake at 180C (355F) for approx. 35 minutes. Cool the baked cake, cut into two layers.

Ganache

  • Boil the cream with sugar.
  • Break the chocolate into pieces, heat the cream and combine a third of the cream with the chocolate.
  • Pour the remaining cream into the chocolate in 2 parts.
  • Add softened butter at 45C (115F). Cool in a water bath, stirring constantly.
  • Put into the fridge for 1 hour.

Caramel sauce for the mousse

  • Melt the glucose, but don't bring it to a boil.
  • Add the powdered sugar and cook until caramel is golden brown.
  • Remove from the stove, add butter and cream and bring to a boil (103C / 220F).
  • Let the caramel cool.

Caramel mousse

  • Combine water with sugar, boil, let cool.
  • Mix egg yolks with the syrup and simmer in a water bath at 40C (105F).
  • Melt the swollen gelatin in a water bath (400C / 750F). Add a small amount of caramel and stir.
  • Add the remaining caramel, stir and cool to 20-22C (65-70F).
  • Whisk the cream.
  • Combine the caramel and the whipped egg yolks. Add the whipped cream at the end.
  • All the ingredients should be at room temperature while combining, otherwise the mousse will curdle.
  • Roast the hazelnuts. Melt the cocoa butter and mix with the nuts. Put the nuts on a plate to cool.
  • The butter shell keeps the nuts from damp in the mousse. Add the nuts to the mousse.

Chantily cream

  • Whip the cold cream with the powdered sugar.
  • Melt the gelatin in the microwave oven. Let cool. Add gelatin to 1/4 of the whipped cream. Mix.
  • Combine with the remaining cream (gelatin is added gradually so that no lumps form in the cream).
  • Add the remaining hazelnuts.

Cake assembling

Follow the next assembling order:

  1. Gioconda sponge;
  2. Ganache;
  3. Caramel mousse;
  4. Chocolate sponge;
  5. Ganache;
  6. Chantily cream;
  7. Gioconda sponge.