Hazelnut Indulgence Recipe

Preheat and prepare

Preheat oven to 180°C (350°F). Line a 23cm (9-inch) round cake pan with parchment and lightly grease the sides.

Whisk eggs and sugar: Place whole eggs and 100 g granulated sugar in a heatproof bowl set over a gently simmering pot of water (double boiler). Whisk continuously until the mixture reaches about 40–45°C (warm to the touch) and the sugar has dissolved, about 3–4 minutes.

Whip eggs: Transfer the warmed egg mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whisk on high speed until tripled in volume, pale, and ribbon stage is achieved (when a ribbon drips from the whisk it should hold briefly), about 6–8 minutes.

Sift dry ingredients: Sift together 90 g flour, 20 g cocoa powder and a pinch of salt. Sift directly over the whipped eggs in two additions, folding gently with a spatula to preserve volume.

Fold in butter and bake: Fold in cooled melted butter and 1 tsp vanilla with minimal deflation. Pour batter into the prepared pan and smooth the top. Bake 12–16 minutes until the cake springs back lightly and a skewer comes out clean. Do not overbake.

Cool: Remove from oven and invert onto a rack. Peel off parchment, then re-invert and cool completely. Trim to an even 1.5–2 cm layer if necessary for assembly.

Bloom gelatin: If using powdered gelatin, sprinkle 1.5 tsp into 30 ml cold water and let bloom 5 minutes. If using sheets, soak in cold water until soft and squeeze excess water. Reserve.

Temper yolks: In a small saucepan, heat 60 ml milk with 30 g sugar just until steaming (not boiling). Whisk the 3 egg yolks in a bowl, then slowly pour about one-third of the hot milk into yolks while whisking to temper. Return tempered yolks to the saucepan and cook over low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (custard-like), about 3–4 minutes. Do not boil.

Add gelatin and praline: Remove custard from heat. Stir in the bloomed gelatin (or squeezed sheets) until fully dissolved. Let cool to lukewarm (about 35–40°C), then whisk in 140 g hazelnut praline paste (or Nutella) plus 0.5 tsp vanilla and 1/4 tsp salt until smooth and homogeneous.

Whip cream: In a chilled bowl, whip 300 ml cold heavy cream to soft peaks (not firm). Reserve about 2 tablespoons of whipped cream for surface smoothing if desired.

Fold mousse: Gently fold one-third of whipped cream into the hazelnut-custard base to loosen it. Then fold in the remaining cream in two additions until fully combined and airy, keeping volume.

Chill: Cover and refrigerate mousse until it begins to set but is still pipeable (about 30–45 minutes) if assembling layered desserts. If making individual portions, pipe or spoon as needed and chill to fully set, about 2 hours.

Make caramel: In a medium heavy-bottomed saucepan, combine 150 g sugar and 45 ml water. Stir to moisten, then cook over medium heat without stirring (you may swirl pan occasionally) until the syrup turns an amber color, about 8–10 minutes. Watch closely to avoid burning.

Add butter and cream: Remove from heat and immediately whisk in 60 g butter (careful—mixture will bubble). Slowly pour in 120 ml heavy cream while whisking until smooth.

Finish and season: Stir in 3/4 tsp sea salt to taste. Let the caramel cool to warm (room temperature) before using. Store in refrigerator up to 2 weeks; warm gently before using.

Toast hazelnuts: Preheat oven to 180°C (350°F) if not still warm. Spread 100 g hazelnuts on a baking sheet and toast 8–10 minutes until aromatic and skins begin to separate. Transfer to a clean kitchen towel, rub to remove loose skins. Cool.

Optional toffee hazelnuts: For candied nuts, in a small skillet melt 25 g sugar until amber, add 10 g butter, stir briefly, then add half the toasted hazelnuts and toss to coat. Spread on parchment to cool and harden, then chop roughly for garnish.

Slice genoise: If not already trimmed, level the cooled chocolate genoise into a 1.5–2 cm thick layer. Cut into rounds or shape to fit serving molds or rings (for individual desserts use 6–8 cm rings). Place cake layer(s) into serving ring or on plate as the base.

Layer mousse: Spoon or pipe hazelnut mousse over the genoise layer to desired height (about 2–3 cm for individual portions, or up to 2/3 of total height for a larger cake). Smooth the top with an offset spatula.

Chill to set: Refrigerate assembled desserts for at least 2 hours, preferably 4 hours, to fully set the mousse on the sponge.

Garnish and serve: Remove rings if used. Drizzle warm salted caramel over the top, letting some caramel run down sides. Sprinkle toasted hazelnuts (and candied pieces if made) over the top. Dust lightly with 5 g cocoa powder if desired. Finish with a small pinch of flaky sea salt and serve chilled.