Dark Chocolate Mousse Cake, Vanilla Ice Cream & Praline

Chocolate Mousse Cake
This is a layer of hazelnut sponge with a layer of chocolate mousse covered in a layer of chocolate glaze

Sponge
160gr butter
120gr icing sugar
5 egggs
80gr ground almonds
75gr ground hazelnuts
75gr plain or plain gluten free flour

Oven at 170C
Cream together the butter and sugar until pale and fluffy
Add the eggs and flour alternately then fold in the ground almonds and hazelnuts
Bake for approx 30 minutes until skewer comes out clean
Cool and remove from the tin, clean the tin and then line it with clingfilm leaving 3 inches overhanging all round
Put cake back into the tin

For the mousse
300gr melted chocolate
5 egg yolks and 1 egg
250gr sugar
80ml water
500ml whipped cream

Whisk the eggs and yolk until light and fluffy
Place sugar and water in a pot and boil until it reaches the soft ball stage
Slowly our the sugar over the eggs, continuing to whisk until it cools a little.
When cool but not cold, add in the melted chocolate and whisk until fully combined, Fold in the whipped cream
Pour over the sponge and refrigerate until completely set.

For the chocolate glaze
110ml water
130ml sugar
40gr cocoa
100ml cream
2 sheets gelatine
30gr chocolate

Soak gelatine in cold water
In a small pot, bring the water and sugar to the boil then add the cocoa and whisk
Add the cream and mix thoroughly
Keep on a medium heat until it reduces a little
Add the gelatine and whisk to fully blend.
Let it cool a good bit then pour over the mousse and refrigerate until set

At this point the cake can be open frozen until ready to serve – take out about an hour before it is needed

Slice to serve, using a knife dipped in hot water and cleaned between each slicing.
Serve with vanilla ice cream and praline if you have it.

Optional
Praline
100ml water
160gr sugar
100gr hazelnuts

Add water and sugar into a heavy bottomed pot.
Bring to the boil and as the mix heats stir to dissolve the sugar.
Once boiling, don’t stir.
Continue to cook at boiling point until a rich dark caramel is formed
Carefully tip in the nuts, stir and tip out into a silicone mat and leave to cool
Completely
When cold, blitz to a powder