Coffee and Hazelnut Cake

Ingredients

• 250 ml of coffee
• 150 g icing sugar
• 8 egg yolk
• 8 jelly sheets
• 500 ml whipping cream
• 150 g hazelnuts
• 70 g sugar
• Butter
• 50 g cocoa
• 100 g dark chocolate
• 100 g sugar for the sauce
• 1 small glass of cream for the sauce
• 1 glass milk
• 50 g hazelnuts to decorate
• 50 g dark chocolate to decorate

ELABORATION

Step 1

Leave the gelatin to soak in cold water for 5 minutes. Chop the hazelnuts, mix them in a saucepan with the sugar and caramelize them over low heat. Spread them on a sheet of sulfurized paper, let them cool and chop them with the robot or the chopper.

Step 2

Bring the milk to a boil in another saucepan and let it warm slightly. Beat the yolks with the icing sugar until they bleach. Pour the milk over them and cook, while mixing, until it thickens. Add the drained gelatin and stir. Divide the cream into two parts and add the coffee to one of them. Put the cream with the electric rods and add half to each cream. Add the chopped hazelnuts to the cream that does not have coffee. Transfer the hazelnut mousse to a buttered mold. Allow the setting in the fridge for 40 minutes. Pour the coffee mousse over the previous one and leave it in the fridge for 6 hours.

Step 3

Heat the milk with the sugar and cocoa until it boils. Add the cream and, when it boils again, add the chopped chocolate and mix until melted. Unmold the cake, decorate it with the hazelnuts and the chocolate cut in tortillas and serve it with the hot sauce.