Hazelnut sponge


27 g hazelnut flour

30 g icing sugar

30 g egg white

10 g granulated sugar

20 g chopped hazelnuts


Pre-heat the oven to 170°C.

Sift the hazelnut powder and the icing sugar.

Beat the egg white with the granulated sugar (add the sugar in three stages).

Fold the egg white into the mixture of hazelnut powder and icing sugar.

Spray a circle with a diameter of 16 cm on a baking tray and sprinkle over some chopped hazelnuts.

Bake the sponge for 15 minutes in the oven at 170°C, then let cool down and set aside.

Meanwhile heat the oven to 180°C because you will need it for the chocolate sponge.

Hazelnut crisp


33 hazelnut praliné

8 g milk chocolate, melted

17 g feuilletine

3.5g melted butter


Mix all the ingredients and spread the mixture over the hazelnut sponge. Set aside.

Chocolate sponge


27 g almond flour (100%)

27 g icing sugar

13 g cocoa powder

110 g egg white

60 g granulated sugar

87 g egg yolks


Sift the almond powder, the icing sugar and the cocoa powder.

Beat the egg white with the granulated sugar (add the sugar in three stages). Stir the egg yolks, add to the egg whites and continue to whisk. Then fold in the almond mixture.

Spread the batter evenly (0.5 cm) on a baking tray lined with parchment paper and bake the sponge for 15 minutes in an oven at 180°C.

Let cool down, punch out a circle with a 16 cm diameter. Set aside.

Hazelnut crémeux


83 g whole milk

25 g egg yolks

7 g granulated sugar

1/2 gelatine leaf

43 hazelnut praliné

37 g butter (soft)


Bring the milk to the boil.

Mix the egg yolks with the sugar. Pour in the boiling milk and heat the mixture in a saucepan to 85°C. Then strain the mixture through a chinois sieve in another bowl.

Add the soaked and melted gelatine and the praline and let the mixture cool down to 35°C. Finally mix in the softened butter.

Pour this cream into a stainless steel ring with a diameter of 16 cm. Place in the freezer for 45 minutes until stiffened. Remove the ring.

Caramel-milk chocolate mousse


67 g cream (35%)

17 g granulated sugar

a pinch of fleur de sel

13 g egg yolks

63 g milk chocolate, chopped

20 g chocolate (70%), chopped

2.5 g pure cocoa mass

110 g cream (35%)


Bring the first batch of the cream to the boil.

Prepare the caramel: Place a saucepan on the hob and then gradually pour in the sugar until you obtain a nice caramel. Deglaze with the boiled cream and add some fleur de sel.

Pour the caramel cream over the stirred egg yolks and let the mixture warm up in the saucepan to a temperature of 85°C. Then strain the mixture through a chinois sieve over the chocolate pieces and the cocoa mass. Let cool down to 40°C.

Now whip the second batch of cream and fold into the chocolate mixture.

Plating and presentation

We will build this cake upside down.

Take a baking tray and line with a plastic mat or parchment paper. Place a 4 cm high stainless steel ring with a diameter of 18 cm on it.

Fill one third of the ring with the caramel-chocolate mousse, then press in the frozen crémeux and finally arrange a layer of the chocolate sponge on top of it. Fill with the caramel-chocolate mousse and end with the hazelnut sponge and the hazelnut crisp.

Place the cake in the freezer for two hours and then remove the ring by gently heating the outside of the stainless steel ring, for example with a crème brûlée burner.

Finish with a chocolate garnish of your choice.

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