Extra-chocolate cake

This amazing cake consists of:

• - delicate chocolate sponge biscuit;
• - chocolate crème with cream cheese;
• - chocolate mousse;
• - caramel;
• - hazelnut praline;
• - chocolate coating.

Enjoy this wonderful recipe!

For the chocolate sponge biscuit:

• 120 g flour | 4.25 oz
• 140 g sugar | 4.95 oz
• 30 g cocoa | 1.05 oz
• 2 g baking soda | 0.05 oz
• 3 g baking powder | 0.10 oz
• 120 g eggs | 4.25 oz
• 150 g milk | 5.30 oz
• 35g vegetable oil | 1.25 oz
• a pinch of salt | 0.00 pinch

Sift and mix all the dry ingredients: flour, cocoa, baking soda and baking powder. Whip the eggs (room temperatured) with salt and sugar. Add the oil, and stir the mass at a low speed; add the warm milk, and stir. Add the dry ingredients, and mix with a spatula. Divide the dough into 2 molds with a diameter of 16 cm (6.3 inch), and bake at 160C (320F) for 40 minutes. Divide each biscuit into two layers.

For the chocolate crème:

• 220 g cream cheese | 7.75 oz
• 55 g cream 33% | 1.95 oz
• 35 g powdered sugar | 1.25 oz
• 35 g milk chocolate | 1.25 oz
• 3 tbsp hazelnut praline | 3.00 tbsp

Melt the chocolate, and let it cool to the room temperature. Place the cream cheese, the powdered sugar and the cream in a bowl, and whip with a mixer on medium speed for 2 to 3 minutes. Add the chocolate, and whip until smooth.

For the chocolate mousse:

• 84 g milk chocolate | 2.95 oz
• 120 g milk | 4.25 oz
• 8 g gelatin | 0.30 oz
• 240 g cream 33% | 8.45 oz

Heat the milk, and pour it over the chocolate; add the gelatin, and leave it for a couple of minutes. Stir until smooth. Cool the chocolate mass to the room temperature. Whip the cream until thick sour cream state. Mix both masses gently with a spatula. Divide into 2 parts.

For the caramel:

• 75 g sugar | 2.65 oz
• 75 g cream 33% | 2.65 oz
• 20 g butter | 0.70 oz
• 1 g gelatin | 0.05 oz

Bring the cream to a boil. Take a heavy-bottomed saucepan, and melt the sugar over a medium heat until amber; deglaze it with the hot cream. Cool slightly; add the gelatin and butter. Make an emulsion. You will need approximately 120 g (4.25 oz) for the cake.

For the covering custard:

• 200 g dark chocolate | 7.05 oz
• 80 g butter (room temperatured) | 2.80 oz
• 80 g cream 33% | 2.80 oz
• 20 g liquid honey | 0.70 oz

Heat the cream, and pour it over the chocolate; leave it for a couple of minutes, and stir until smooth. Add the honey and the butter, and make a homogeneous emulsion. Chill in the fridge for 20 minutes.

You better use a ring mold with a diameter of 16 cm (6.3 inch). Place one biscuit layer on the bottom, and spread 60 g (2.10 oz) of hazelnut praline on it. Cover it with caramel and chocolate mousse. Then, place another biscuit layer, and pour the chocolate crème on it. Cover it with another biscuit layer, and spread the hazelnut praline on it. Pour 60 g (2.10 oz) of caramel, and top it with the chocolate mousse. Cover with the chocolate biscuit layer. Place the cake in the fridge for 8 hours, and cover it with the finishing custard in 2 stages.