Last week I had an opportunity to try an delicious dessert at my cooking class led by Chef Maurizio Santin. It is a cake that he prepares often for his son's parties. Here's the recipe for this 2 layered masterpiece:
Cookie Crust (bottom layer)
50 gr. hazelnut flour
100 gr. almond flour
150 gr. flour '00 '
400 gr. of egg whites
300 gr. granulated sugar
2 gr. maldon salt
300 gr. hazelnut butter
Melt the butter in a casserole dish until it browns. Remove from heat and bring to room temperature. Mix egg whites, sugar, salt, flour and baking powder together with the sifted dried fruit flour and finally the browned butter at room temperature (be careful not to spill the burnt casein). Spread on a round baking pan that has been lined with parchment paper, You want to be sure that the mixture is about 1 cm high. Bake at 170C° until it turns light brown.
Hazelnut cream and chocolate (2nd layer)
190 gr. milk chocolate
300 g of hazelnut praline 70% fruit
1 gr. maldon salt
6 / 8 oz. gelatin
Melt the chocolate and pralines, keeping the temperature around 50/55 degrees, and then add the softened gelatin and salt.
Whip cream with vanilla, a little gelatin, and a little dose of ganache (to about a 70% increase of its original volume.
230 gr cream
25 g glucose
25 g inverted sugar
180 g chocolate 70%
450 grams of cream
Boil the cream with the sugar and inverted sugar syrup and pour over the chocolate. Emulsify it with the cold cream. Store in refrigerator for at least 10-12 hours. When ready to use, whip it in an electric mixer first.
Maurizio decorated this cake with chocolate that he had melted first, and then dripped in cold ice water. When he took the chocolate out, he was able to shape it as he wished before he placed it on top of the cake. He then sprinkled cocoa on top and desert was served.