Chocolate Hazelnut Mousse Cake

Yield: 2 Quarter Sheet Frames

Streusel

Granulated Sugar		7.1oz (200g)
Cake Flour		7.1oz (200g)
Salt		0.1oz (2g)
N.U.T Hazelnut Flour (018042)		7.1oz (200g)
Butter, Diced		7.1oz (200g)

In a mixer fitted with a paddle, combine all ingredients until well mixed. Form logs and then wrap in plastic. Place in a freezer and allow it to set. Grate on a box grater and then press into a rectangle metal frame mold. Bake at 350°F/176°C; bake for 8-10 minutes or until done.

Hazelnut Sponge Cake

N.U.T Hazelnut Flour (018042)		7.1oz (200g)
Powdered Sugar		7.1oz (200g)
Cake Flour		1.8oz (50g)
Milk		2.1oz (60g)
Heavy Cream		2.1oz (60g)
Egg Whites		6.5oz (185g)
Egg White Powder		0.1oz (3g)
Granulated Sugar		2.8oz (80g)
Salt		0.1oz (2g)

Combine and sift the hazelnut flour, powdered sugar, and cake flour. Mix heavy cream and milk together and then add to flour mix to make a paste. Whip egg whites to a soft peak, slowly adding in the egg white powder, sugar and salt. Fold hazelnut paste into meringue. Spread into a square mold and bake at 350°F/176°C until it is golden brown.

Chocolate Mousse

Zürimix Dark Chocolate Mousse, 2-Step (504103)		13.2oz (375g)
Water		13.2oz (375g)
Heavy Cream, Whipped		13.2oz (375g)

In a mixing bowl, combine the Zürimix and water. Whip on high for 3 minutes. Fold in the whipped heavy cream.

Assembly

Pastry Ideale Cocoa Butter Velvet Spray, Milk Chocolate (586007)		As Needed
Sweetened Whipped Cream		As Needed
Arte Piatto Dark Chocolate Covered Croquant (204261)		As Needed
Pastry Ideale Gold Leaf Sheets, 23K, Edible (081001)		As Needed

Using a rectangle metal frame; assemble the cake by building on top of the Streusel; then layer Chocolate Mousse alternating with two layers of Hazelnut Sponge Cake and then freeze. Unmold and spray with velvet spray. Slice and place on serving plate. Garnish with a quenelle of whipped cream, gold leaf, croquant and desired chocolate décor.