Torta Setteveli Recipe
Seven-layer chocolate cake, hazelnut Bavarian cream, chocolate mousse, praline crunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Layers
Hazelnut Bavarian Cream
Chocolate Mousse
Praline Crunch
Method
Cake Preparation
- 1
Bake the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until combined, then gradually stir in boiling water. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes. Let cool.
Hazelnut Bavarian Cream Preparation
- 2
Prepare the Bavarian Cream
In a small bowl, sprinkle gelatin over cold water and let it bloom. In a saucepan, heat milk and sugar until dissolved. Whisk in the egg yolks and cook over low heat until thickened. Remove from heat, add gelatin, and let cool. Fold in whipped cream and chopped hazelnuts.
Chocolate Mousse Preparation
- 3
Make the Chocolate Mousse
Melt dark chocolate in a double boiler. Whip heavy cream to soft peaks. In a separate bowl, beat egg whites until soft peaks form, gradually adding sugar. Fold melted chocolate into whipped cream, then fold in egg whites. Chill until set.
Praline Crunch Preparation
- 4
Prepare the Praline Crunch
In a saucepan, melt sugar until it caramelizes, then add hazelnuts and butter. Pour onto parchment paper and allow to cool. Once hardened, break into pieces.
Assembling the Torta
- 5
Layer the Cake
Begin with one cake layer, spread a layer of hazelnut Bavarian cream, place another layer on top, add chocolate mousse, and then another layer of cake. Repeat until all layers are used. Top with praline crunch and serve.
