Hazelnut Chocolate Mousse Cake | Diabella Chocolate Mousse Cake

“Diabella” - Hazelnut Chocolate Mousse Cake is one of my all-time favorites, made with dark chocolate sponge cake, white chocolate hazelnut mousse and milk chocolate ganache with hazelnuts inside! Here's to a sweet week!
INGREDIENTS
For the Chocolate Sponge Cake:
5 large egg whites (160g)
5 large egg yolks (110g)
¾ cup (150g) granulated sugar, divided
10 tablespoons (5 oz or 150g) unsalted butter, softened
1 ½ cups (180g) all-purpose flour
1 tablespoon baking powder
¼ cup (20g) cacao powder
⅓ cup (2 oz or 60g) dark chocolate chips
2 tablespoons (1 oz or 30g) cacao butter or vegetable oil www.amazon.com...
For the Milk Chocolate Ganache:
1 ⅓ cups (9 oz or 250g) milk chocolate chips
12 oz (350 ml) heavy cream
1 cup (150g) toasted hazelnuts
For the White Chocolate Hazelnut Mousse:
1 ¼ cups (300g) whole milk
6 large egg yolks (110g)
⅓ cup (40g) granulated sugar
9 oz (250g) white chocolate chips
½ cup (120g) hazelnut praline paste (see recipe below)
2 ½ cups (20 oz or 600ml) heavy cream
1 tablespoon powdered gelatin plus 2 tablespoons water
For the Hazelnut Praline Paste:
1 cup (5 oz or 90g) toasted hazelnuts
2 tablespoons (30ml) simple sugar syrup
For the Simple In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Sugar Syrup:
6 tablespoons (85 ml) water
¼ cup (45g) sugar
1 tablespoon (20g) honey, optional
PREPARATION
Make the Chocolate Sponge Cake.
1. Preheat the oven to 350°F (180°C). Butter and sprinkle with flour a 10-inch (24 cm) cake pan, line the bottom of the cake pan with parchment paper; set aside.
2. Melt the cacao butter and chocolate, mix until well combined. Cool completely.
3. In a mixing bowl, beat the softened butter with ⅓ cup (75g) of sugar until thick and white.
4. Gently pour the slightly beaten egg yolks, then add the cooled chocolate mixture.
5. In a separate bowl, beat the egg whites with remaining ⅓ cup of sugar until stiff peaks.
6. Stir the egg whites into the chocolate yolk mixture.
7. Add the sifted flour, baking powder and cocoa powder and mix well with spatula.
8. Pour the batter into the prepared pan and bake for 20-30 minutes, until a cake tester or toothpick comes out mostly clean (not wet).
9. Cool in the pan for 30 minutes, then turn it out onto a cooling rack and cool completely.
10. Divide the chilled cake with a knife into two equal parts.
Make the Milk Chocolate Ganache.
1. In a saucepan, bring heavy cream to a boil, stirring constantly.
2. Remove from the heat and pour on chocolate. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
3. With a spatula or wooden spoon, stir the ganache.
4. Cover with a plastic wrap and refrigerate at least for 3-4 hours or overnight.
Make the White Chocolate Hazelnut Mousse.
1. In a small bowl combine the gelatin and water and set aside to soften.
2. In a saucepan, bring milk to a boil.
3. In a medium bowl, beat the egg yolks until smooth. Continuing to whisk, pour hot milk.
4. Pour the mixture into the saucepan again and cook until thickened from 2 to 3 minutes. Remove from the heat.
5. Add the white chocolate chips, the swollen gelatin and the hazelnut praline paste, and beat lightly until soft peaks. Allow to cool down.
6. Beat the whipping cream with an electric mixer on high speed until stiff. Gently stir whipped cream into the white chocolate hazelnut mixture.
Make the Hazelnut Praline Paste.
1. Place the toasted hazelnuts and simple sugar syrup into a food processor and processor on high speed until it turns into a paste - about 1-2 minutes.
2. Store in a covered container in the pantry, up to 2 weeks.
Make the Simple Sugar Syrup.
1. In a medium saucepan combine sugar, water and honey. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.
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