Making the cake layer
Preparing the hazelnut mousse
Preparing the icing
Finish and presentation
Step 1: Making the cake layer
Beat butter together with sugar until light in color. Add egg yolks in small amounts, then whole eggs one at a time.
Melt the ganache chocolate in a double boiler. Add to the preceding mixture.
Mix together almond powder and flour and fold into the batter.
Spread into a 1/2 inch (0.5 cm) thick layer on a Silpat-lined baking sheet. Bake for 10 minutes in a 390°F (200°C) oven.
Use a round pastry cutter to make round cake pieces 4 inches (10 cm) in diameter. Set aside.
Step 2: Preparing the hazelnut mousse
Melt hazelnut chocolate in a double boiler. Add hazelnut praline. Mix well.
Bring cream to a boil. Let cool and pour over the chocolate. Then fold in the whipped cream.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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