Fondente Al Cioccolato Recipe

Place the chopped dark chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (small bubbles at the edge), then remove from heat.

Pour the hot cream over the chopped chocolate. Let sit for 1–2 minutes to melt the chocolate, then gently stir from the center to incorporate until smooth and glossy.

Stir in the unsalted butter, corn syrup (if using) and sea salt until fully incorporated and ganache is silky.

Pour the ganache into the bottom of a springform pan or ring (approx. 22–24 cm / 8.5–9.5 in) lined with acetate or parchment to a depth of about 1–1.5 cm. Tap once to level and remove air bubbles.

Chill in the refrigerator while you prepare the other components until just set, about 30–40 minutes.

If using gelatin sheets: soak them in cold water for 5–7 minutes until soft. If using powdered gelatin: sprinkle over 30 ml cold water and let bloom for 5–7 minutes.

Whisk milk and egg yolks together in a small saucepan and add granulated sugar. Cook over medium-low heat, stirring constantly with a spatula or whisk, until the mixture thickens slightly and coats the back of a spoon (custard temperature around 75–80°C / 170–176°F). Do not boil.

Remove the custard from heat. Squeeze excess water from bloomed gelatin sheets (or heat powdered gelatin briefly) and stir the gelatin into the hot custard until fully dissolved. Let cool 3–5 minutes.

Whisk in the hazelnut paste, vanilla extract and sea salt until smooth and homogenous. If mixture is warm, let cool to room temperature but remain pourable.

Whip the cold heavy cream to soft peaks. Fold one-third of the whipped cream into the hazelnut-custard to lighten it, then gently fold in the remaining cream in two additions until evenly combined and airy. Do not overmix.

Pour or pipe the hazelnut mousse over the chilled ganache layer, smoothing the top with an offset spatula to an even thickness (about 2–2.5 cm). Chill in the refrigerator to set, about 2 hours or until firm.

Preheat oven to 180°C / 350°F. Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. Let cool, then rub between towels to remove remaining skins if desired.

In a small heavy-bottomed saucepan, combine sugar and water. Stir over medium heat until sugar dissolves, then stop stirring and bring to a gentle boil. Cook until the syrup reaches a light amber color (or reaches 120–124°C / 248–255°F on a candy thermometer).

Remove syrup from heat, quickly stir in toasted hazelnuts and sea salt to coat. Immediately spread the coated nuts on a silicone mat or parchment and separate them with a fork as they cool so they don't clump.

Once fully cooled and hard, roughly chop or break into small pieces. Sprinkle a portion over the set hazelnut mousse layer to add sparkle and crunch. Reserve the rest to serve on plates.

In a small bowl, combine the crushed feuilletine flakes and the melted butter, stirring to coat the flakes evenly.

Fold the melted chocolate into the feuilletine mixture until all flakes are coated and a loose, spreadable paste forms.

When the mousse layer is set but still slightly chilled, spread a thin even layer (about 4–6 mm) of the feuilletine-chocolate mixture on top of the mousse. Chill again for 20–30 minutes to firm the crisp layer.

In a small saucepan combine water and sugar. Heat, stirring, until sugar dissolves, then remove from heat.

Whisk in the cocoa powder until smooth and well incorporated. Stir in the chopped dark chocolate, corn syrup (if using) and salt; whisk until the chocolate melts into the warm syrup base and mixture is homogeneous.

Chill the sorbet base thoroughly in the refrigerator (at least 2 hours or overnight). Once cold, churn in an ice cream/sorbet machine according to manufacturer instructions until a soft sorbet forms. Transfer to a container and freeze for at least 2 hours to firm.

If you don't have a machine: freeze the base in a shallow container and break up crystals with a fork every 30 minutes until smooth and scoopable (about 3–4 cycles).

Remove the set layered cake from the ring or springform and carefully peel away acetate or parchment.

Dust the top lightly with cocoa powder using a fine sieve for an even finish.

Plate slices of the Fondente al Cioccolato. Place a quenelle or scoop of chocolate sorbetto alongside each slice.

Sprinkle crystalized hazelnuts around the plate and a few on top of the feuilletine layer for sparkle and crunch. Garnish with microgreens or edible flowers if desired.

Serve immediately so the sorbet remains firm. Leftover cake can be refrigerated (covered) for up to 3 days; sorbet best consumed within 1 week.