Thanking our member Dimitri Liggri for his recipe!
For the sponge cake:
- Preheat oven to 190* C (370* F) Fan.
- Grease a 25 cm spring form pan and dust with flour.
- Whisk the egg whites in a deep bowl. When they start to form peaks, slowly add the 60 g (of the 150 g) of sugar.
- In another bowl, beat the egg yolks along with the remaining sugar for 5-8 minutes with a hand mixer, until they become creamy and fluffy.
- Add the cocoa powder and the flour and beat.
- Combine the two mixtures, gently folding with a spatula. Spread mixture into spring form pan evenly.
- Bake for 10-13 minutes, depending on the oven. To make sure it is done, pierce cake with a toothpick, if it comes out clean and dry it is ready.
- Remove from oven and set aside to cool. Cut in half with a sharp knife to get 2 layers.
- Fit the removable ring from the spring form pan around the sponge cake, leaving a little room all around. It should not fit snuggly.
- Cover a cutting board with plastic wrap (one that would fit in the freezer).
- Place the spring form ring on it. Set aside until needed.
For the mousse:
- Soak the gelatin in some cold water until they expand.
- Heat the 220 ml of milk until it almost comes to a boil. Add the 500 g of milk chocolate couverture and the gelatin. Mix with a hand whisk until completely combined.
- Beat the 500 ml heavy cream with 35% fat in a mixer at high speed.
- When the whipped cream is ready, add the chocolate mixture and gently fold into mixture with a spatula.
- At this point you can add ground cookies, nuts or any other ingredients you may like.
- Pour about ½ of the mousse into the spring form ring on the cutting board.
- Cover with one of the 2 layers of sponge cake and gently press.
- Add the remaining mousse.
- Cover with the second layer of sponge cake.
- Put in freezer for at least 2 hours.
- When ready, remove from freezer and turn over on to a wire rack.
- Carefully remove the spring form ring. You may need to use a cooking torch or a hairdryer to warm up the sides of the ring so that you can remove it easily.
For the ganache glaze:
- In a bowl, add the 400 g of hazelnut chocolate praline sauce.
- Heat the 170 ml of heavy cream and add it to the bowl.
- Mix until the mixture becomes smooth and creamy and has a thin consistency.
- Pour the ganache over the torte. Moving quickly, pour and smooth over sides of torte. You need to move quickly since the ganache will cool and thicken because the torte was in the freezer.
- Decorate with crushed hazelnuts.