Ingredients

Sponge biscuit
flour
120g
4.20oz
0.48cup
8tbsp
sugar
140g
4.90oz
0.56cup
9.38tbsp
cocoa
30g
1.05oz
2tbsp
baking soda
2g
0.07oz
0.13tbsp
baking powder
3g
0.11oz
0.20tbsp
eggs
120g
4.20oz
0.48cup
8tbsp
milk
150g
5.07fl oz
vegetable oil
35g
1.18fl oz
salt
pinch
Chocolate creme
cream cheese
220g
7.70oz
1cup
14.74tbsp
cream 33%
55g
1.86fl oz
powdered sugar
35g
1.23oz
2.35tbsp
milk chocolate
35g
1.23oz
2.35tbsp
hazelnut praline
3Tbs
Chocolate mousse
milk chocolate
84g
2.94oz
0.34cup
5.63tbsp
milk
120g
4.06fl oz
gelatin
8g
0.28oz
0.54tbsp
cream 33%
240g
8.11fl oz
Caramel
sugar
75g
2.63oz
0.30cup
5tbsp
cream 33%
75g
2.54fl oz
butter
20g
0.70oz
1.34tbsp
gelatin
1g
0.04oz
0.07tbsp
Covering custard
dark chocolate
200g
7oz
0.80cup
13.40tbsp
butter
80g
2.80oz
0.32cup
5.36tbsp
cream 33%
80g
2.70fl oz
liquid honey
20g
0.68fl oz

Method

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!

Chocolate sponge biscuit

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.

Chocolate creme

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.

Chocolate mousse

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.

Caramel

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.

Covering custard

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.

Cake assembling

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.