Ingredients

Sponge biscuit
eggs
3 pc
sugar
0.50 cup
135 g
4.72 oz
4.46 fl oz
vanilla sugar
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
flour
0.50 cup
140 g
4.90 oz
4.62 fl oz
baking powder
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
alkalized cocoa
2 tbsp
30 g
1.05 oz
0.99 fl oz
salt
1 g
0.04 oz
0.03 fl oz
milk
0.50 cup
120 g
4.20 oz
3.96 fl oz
butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
Soaking
freshly brewed strong coffee
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
Crunchy layer
white chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
cream 35%
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
hazelnuts
0.50 cup
100 g
3.50 oz
3.30 fl oz
wafer crumbs
0.25 cup
80 g
2.80 oz
2.64 fl oz
Wafer crumbs
butter
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
powdered sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
egg whites
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
flour
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
Chocolate mousse
bitter chocolate
0.75 cup
170 g
5.95 oz
5.61 fl oz
cream 35%
1 cup
270 g
9.45 oz
8.91 fl oz
milk
0.50 cup
140 g
4.90 oz
4.62 fl oz
gelatin dr.oetker
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
cold water
0.25 cup
2.50 tbsp
36 g
1.26 oz
1.19 fl oz
Gourmet glaze
bitter chocolate
1.50 cup
350 g
12.25 oz
11.55 fl oz
vegetable oil
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
cocoa butter
2 tbsp
30 g
1.05 oz
0.99 fl oz
chopped hazelnuts
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

The frame size 18x18cm (10pcs).
Weight and dimensions of my cake 130g (glazed).
Height 6cm, length 7cm, width 4cm.

Sponge biscuit

  • 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.

Soaking

To make the soaking, brew the coffee or dilute instant coffee and sugar in boiling water, and cool.

Wafer crumbs

  • 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.

Crunchy layer

  • Melt the chocolate and cream in a water bath.
  • Mix in the chopped nuts and waffle crumbs.
  • Cook it just before assembling.

Chocolate mousse

  • 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.

Assembly

  • 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.

Gourmet glaze

  • 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.