Chocolate cake "Daniella"

Chocolate cake... These words alone evoke fantastically pleasant taste sensations! There are many recipes for chocolate cakes. We offer you a recipe for a very tasty and delicate chocolate cake "Daniella".

Ingredients

• For cakes:
• Eggs - 5 pcs.
• Butter - 80 g
• Sugar - 100 g
• Hazelnuts or hazelnuts - 100 g
• Cocoa - 20 g
• Breadcrumbs - 30 g
• Salt - 1 pinch
• For mousse:
• Chocolate - 200 g
• Fatty cream (not less than 30%) - 450 ml
• Gelatin - 8 g
• Eggs - 2 pcs.
• Yolks - 2 pcs.
• Sugar - 40 g
• For glaze:
• Chocolate - 150 g
• Cream - 250 ml

Directions

1. Let's prepare the crusts first. Grind 100 grams of hazelnuts or hazelnuts into flour using a coffee grinder. Add 30 grams of small breadcrumbs.
2. Add 20 grams of cocoa, mix.
3. Separate the whites from the yolks of 5 eggs.
4. In the bowl of a mixer at high speed, beat 80 grams of soft butter until white and, without stopping beating, gradually add 5 yolks at room temperature. Continue whisking until you get a smooth fluffy mass. We set aside.
5. In a clean mixer bowl, lay 5 proteins at room temperature, add a pinch of salt, beat at medium speed until a large foam is obtained. Increase the speed to the maximum and, without stopping beating, gradually add 100 grams of granulated sugar. Beat until a soft foam is obtained.
6. We add the fifth part of the foam to the mixture of butter and yolks, mix in one direction until a homogeneous mass is obtained, return to the whipped proteins and mix gently.
7. In the resulting mixture, in 2 doses, gently mixing in one direction, add a mixture of nuts, crackers and cocoa.
8. The resulting dough is laid out in two forms with a diameter of 26 centimeters, lined with baking paper and greased with oil, leveled.
9. Bake in a preheated oven at 170 degrees Celsius for about 12 minutes. Readiness is checked with a wooden stick.
10. Let the finished cakes cool slightly, remove the paper.
11. We put one cake at the bottom of a detachable form, make a side from baking paper and set aside.
12. Let's start making chocolate mousse. Pour 8 grams of gelatin with 2 tablespoons of cold water or cold strong coffee and leave to swell.
13. 450 milliliters of cold cream, with a fat content of at least 30%, beat into soft foam and put in the refrigerator.
14. Grind 200 grams of dark chocolate, put in a water bath and, all the time, stirring, melt. We set aside.
15. We put the soaked gelatin on the fire and, stirring from time to time, bring it to a temperature of 60-70 degrees Celsius. We set aside.
16. In a bowl, mix 2 eggs, 2 yolks and 40 grams of granulated sugar.
17. We put the bowl with the resulting mixture in a water bath and, stirring all the time, bring it to a temperature of 57 degrees Celsius.
18. Pour the resulting heated mixture into the bowl of a mixer and beat at medium speed until a white fluffy mass is obtained.
19. Without stopping beating, pour the resulting gelatin into the egg-sugar mixture and beat for another 1 minute.
20. Pour the resulting mass into the melted chocolate, mix until a homogeneous chocolate mousse is obtained. We take out the whipped cream from the refrigerator, add it to the chocolate mousse and mix gently.
21. Pour the resulting mixture into the prepared baking dish on top of one cake.
22. We cover with the second cake layer with the smooth side up, lightly press down so that the mousse covers the top cake a little, level it and send it to the refrigerator for at least 12 hours.
23. After 12 hours, proceed to the preparation of chocolate icing. Pour 250 milliliters of cream into a saucepan and heat until the first bubbles appear. Pour the warmed cream into 150 grams of chopped dark chocolate, set aside for 1 minute.
24. We take out the cake from the refrigerator, remove the detachable form and paper, leave the bottom of the detachable form for now, put the cake on the wire rack. Stir the cream and chocolate mixture until you get a smooth and shiny chocolate icing. We cover the cake with prepared glaze and send it for 10 minutes in the refrigerator.
25. After 10 minutes, we transfer the cake to the dish on which we will serve it, removing the bottom of the detachable form. Using a paper cornet, we write the name of the cake with chocolate and draw patterns.
26. Chocolate cake "Daniella" is ready.
27. Enjoy your meal!