Ingredients
Chocolate hazelnut cake
Mousse
Chocolate shard topping
Method
1.Preheat oven to moderate, 180°C. Lightly grease and line base and sides of a 22cm round spring form pan.
2.In large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add caster sugar, beating thick and glossy.
3.Lightly fold combined hazelnut meal and cocoa through. Spoon into pan and smooth surface. Bake 12-15 minutes until cooked when tested. Cool in pan.
4.Make mousse: In a small saucepan, heat cup cream until almost boiling. Whisk in gelatine to dissolve.
5.In bowl, using an electric mixer, beat egg yolks and caster sugar together, until pale. Add gelatine mixture, beating to combine. Fold in chocolate.
6.In a bowl, beat thickened cream until soft peaks form. Fold gently into chocolate mixture. Spoon over cooled base in pan. Cover and chill 3 hours or overnight.
7.Line a 20 x 30cm lamington pan with baking paper. Melt cups dark chocolate melts, white chocolate melts and milk chocolate melts separately.
8.Spread dark chocolate evenly in pan. Working quickly, spoon white and milk chocolates on top, shaking to level. Swirl with a skewer.
9.Sprinkle with hazelnuts, gold sugar pearls and chocolate sprinkles. When firm cut into shards with a hot sharp knife. Serve cake topped with shards and extra nuts and sprinkles.
To melt the chocolate, microwave in separate microwave safe bowls on HIGH (100%) power, in 30 second bursts, stirring between each.
Note
