Torta Setteveli (seven Layer Cake) Recipe

Make the Chocolate Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.

Stir in the boiling water (batter will be thin). Pour evenly into the prepared pans.

Bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pans, then remove to wire racks to cool completely.

Make the Hazelnut Bavarian Cream

In a small bowl, sprinkle gelatin over water and let it sit to bloom.

In a saucepan, heat the milk and sugar until warm. Whisk in the egg yolks and cook over low heat until thickened.

Remove from heat and stir in the bloomed gelatin and hazelnut paste. Let cool.

Whip cream to soft peaks and gently fold into the cooled mixture. Refrigerate until set.

Make the Chocolate Mousse

Melt the dark chocolate over a double boiler, then let it cool slightly.

In a bowl, beat the heavy cream and sugar until soft peaks form.

In another bowl, beat egg whites until stiff peaks form.

Fold the chocolate into the whipped cream, then fold in the egg whites. Refrigerate until set.

Make the Praline Crunch

In a saucepan, melt the sugar and butter until golden brown.

Stir in the chopped hazelnuts and pour onto a parchment-lined baking sheet. Let cool completely, then break into pieces.

Assemble the Torta Setteveli

Layer the chocolate cake with hazelnut Bavarian cream, chocolate mousse, and praline crunch. Repeat layers as desired.

Finish with a layer of chocolate mousse on top and sprinkle with praline crunch.

Chill for at least 2 hours before serving.