Preheat oven to 350 degrees F.
Grind together the flour, cornstarch, cocoa powder, and hazelnuts to a fine powder. Whisk together egg yolks, half the sugar and vanilla in a stand mixer until pale, fluffy and lemon-colored, approximately 3 minutes.
Whip egg whites and salt until white and opaque. Add the sugar in a steady stream and whip to form stiff peaks. Fold the egg yolks into the whites in thirds. Fold in dry ingredients to egg mixture in thirds.
Scrape batter into a 9 inches round cake pan, buttered and paper-lined. Bake 30 minutes, until well risen and firm to the touch. Cool. Slice the cake horizontally to form 3 layers. Set aside.
Bring cream to boil. Stir in chocolate until melted. Stir in vanilla extract.
Beat butter until smooth and softened. Beat in praline paste. Beat in unwhipped ganache and beat until light
Melt chocolate and butter together over simmering water.
Combine yolks, sugar and liquor and beat over simmering water until thickened. Beat until cool and thickened
Beat cream until it holds its shape. Fold chocolate into beaten egg yolk mixture. Fold in whipped cream.
Melt chocolate. Stir in remaining ingredients.
Bring to a boil. Let cool.
Begin with a layer of the chocolate sponge cake. Brush with stock syrup until cake is moist, approximately 1/3 of the syrup should be used. Spread on a layer of the praline ganache followed by a layer of the chocolate mousse. Moisten the second cake layer and place on top of the fillings. Apply a second layer of both the praline ganache and the mousse. Top with last moistened cake layer. Spread the icing on top and sides of the cake. Apply garnish in the center of the cake.
Place silpat on sheet pan/ Sprinkle with isomalt and ground hazelnuts scarcely. Top with a second silpat. Bake at high temperature (approximately 400 degrees F.) Let set. Gently remove pieces from the silpat and place on cake as desired.
Preheat oven to 180 degrees C.
Grind together the flour, cornstarch, cocoa powder, and hazelnuts to a fine powder. Whisk together egg yolks, half the sugar and vanilla in a stand mixer until pale, fluffy and lemon-colored, approximately 3 minutes.
Whip egg whites and salt until white and opaque. Add the sugar in a steady stream and whip to form stiff peaks. Fold the egg yolks into the whites in thirds. Fold in dry ingredients to egg mixture in thirds.
Scrape batter into a 23 cm round cake pan, buttered and paper-lined. Bake 30 minutes, until well risen and firm to the touch. Cool. Slice the cake horizontally to form 3 layers. Set aside.
Bring cream to boil. Stir in chocolate until melted. Stir in vanilla extract.
Beat butter until smooth and softened. Beat in praline paste. Beat in unwhipped ganache and beat until light
Melt chocolate and butter together over simmering water.
Combine yolks, sugar and liquor and beat over simmering water until thickened. Beat until cool and thickened
Beat cream until it holds its shape. Fold chocolate into beaten egg yolk mixture. Fold in whipped cream.
Melt chocolate. Stir in remaining ingredients.
Bring to a boil. Let cool.
Begin with a layer of the chocolate sponge cake. Brush with stock syrup until cake is moist, approximately 1/3 of the syrup should be used. Spread on a layer of the praline ganache followed by a layer of the chocolate mousse. Moisten the second cake layer and place on top of the fillings. Apply a second layer of both the praline ganache and the mousse. Top with last moistened cake layer. Spread the icing on top and sides of the cake. Apply garnish in the center of the cake.
Place silpat on sheet pan/ Sprinkle with isomalt and ground hazelnuts scarcely. Top with a second silpat. Bake at high temperature (approximately 200 degrees C.) Let set. Gently remove pieces from the silpat and place on cake as desired.