Makes 2 cakes
The day before make the meringue; sieve the icing sugar and ground almond
Roast the hazelnuts in the oven and chop them roughly
In a saucepan melt sugar and water till 120 C
Whisk the white to a peak and slowly pour the hot sugar syrup into it and keep mixing till cool.
With a large spoon, gently add the icing sugar, almonds and hazelnuts.
Put mixture in a piping bag and pipe a disc slightly smaller than the chef ring you’re using.
Cook at 100 C for 2/3 hours till very crunchy.
Heat the sugar with 100ml of water to 120 C .
Whisk the white on full speed in the chef to a peak and pour the hot syrup over .Whisk till cool.
In a saucepan heat the cream and dissolve the coffee into it
Pour the cream over the butter in a large bowl and mix well till you get a nice creamy texture.
Add the hazelnuts and gently fold over the cooked meringue.
Boil the water and sugar
In the mixing bowl of your chef, whisk the yolks on full speed
Pour the hot sugar syrup over the yolks and keep mixing till the mixture is white and fluffy (this is a pate a bombe)
Whisk the cream to a peak (using an electric hand whisk at medium speed)
Melt the chocolate over a bain marie or in the microwave.
Gently heat up the cream and add it to the chocolate.
Whisk the "pate a bombe" by hand and gently fold in the cream.
Building the cake
Place the meringue in a steel ring.
Pipe a layer of coffee cream half way up using a piping bag
Then pipe to the top to with the chocolate mousse.
Place in a fridge or freezer to set.
Chocolate glaze :
Melt the chocolate, pate a glacer and cocoa butter.
Heat up the milk and sugar syrup and add it gently to the chocolate.
To glaze :
Take the ring off using a blow torch.
Place the cake on a wire rack.
Pour the glaze all over the cake and level it off with a palette knife.
Put it back in fridge to set.
Gently place it on a serving dish or stand and decorate with gold leaves and chocolate bits.
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