The frame size 18x18cm (10pcs).
Weight and dimensions of my cake 130g (glazed).
Height 6cm, length 7cm, width 4cm.
- Whip the room temperature eggs with salt and sugars until white and fluffy.
- Heat the milk with the butter.
- Sift the flour with baking powder and cocoa.
- Pour it into the whipped eggs, and knead with a spatula.
- Stir in the hot milk and butter.
- Prepare an 18x36 cm frame - wrap the bottom with foil, put a rectangle of baking paper inside (or use a baking tray lined with parchment). Place on a rack or other flat surface.
- Pour out the dough. Bake in a preheated oven to 347F for about 8-10 minutes until dry.
- Cool. Wrap in clingfilm and place in the fridge for 6 hours.
- Take the ripened biscuit out, and cut into two layers across, or if baked in a baking tray - cut two squares with a frame of 18x18 cm.
To make the soaking, brew the coffee or dilute instant coffee and sugar in boiling water, and cool.
- Whip the room temperature butter and powdered sugar into a fluffy white mass.
- Stir in the egg whites, then the flour and knead until smooth.
- Using a spatula, spread a thin, transparent layer onto silicone or Teflon sheets. 4.
- Bake one at a time in a preheated oven to 320F for about 10 minutes until golden.
- Immediately remove sheets from baking pan, allow to cool slightly and crumble.
- Transfer to an airtight, sealed container.
- Melt the chocolate and cream in a water bath.
- Mix in the chopped nuts and waffle crumbs.
- Cook it just before assembling.
- Soak the gelatin in cold water.
- Melt the chocolate in the hot milk.
- Pour in the melted gelatin. Stir until smooth.
- Whip the cream to soft peaks and add in batches to the chocolate mixture, stirring vigorously with a whisk.
- Tighten the frame with the film over the bottom. Place it on a flat surface.
- Place the first biscuit, soak it with coffee.
- Lay out the crisp layer, spreading evenly.
- Pour half of the mousse on top.
- Place in the freezer for 3 minutes and let it set for a while.
- Then biscuit again, soaking.
- The rest of the mousse.
- Wrap the frame in clingfilm and put in the freezer for 4 hours.
- Remove the mold, cut the cake into 10 pieces, and place in the freezer while the glaze is cooking.
- Melt the chocolate in a water bath, add the butter and melted cocoa butter, pour in the chopped hazelnuts, and knead.
- Pour into a handy mold.
- The frosting cakes are better to take out of the freezer one by one. Prick with a fork by the bottom, dip in the frosting, shake off the excess, and transfer to a rack with the bottom down, gently removing the fork.
- Place in the fridge to defrost.