DULCEY MOUSSE CAKE

INSTRUCTIONS

• Sift the flour with the hazelnut powder and 200g of sugar.
• Whip the egg whites and 100g of sugar to stiff peaks.
• Spread directly on a baking sheet over 5 mm high and bake at 180°C (356°F) for about 16 minutes.
• Once cooked and cooled, cut into 4-5 cm discs.

• Soak the gelatin in a large amount of cold water.
• Melt the Dulcey 35% chocolate at 45°C (113°F). Heat the milk at 80°C (176°F) with incorporated glucose. Then add the soaked and drained gelatin.
• Gradually pour the milk onto the melted Dulcey 35% chocolate and mix to obtain an elastic texture. Mix in the cold heavy cream.
• Mix for a few seconds and pour into half spheres.
• Leave to crystallize for several hours in the freezer.

• Soak the gelatin in a large amount of cold water.
• Heat the milk to around 50°C (122°F) and add the soaked and drained gelatin.
• Pour about 1/3 of hot liquid over melted Dulcey 35% chocolate and mix in order to obtain a smooth texture.
• When the chocolate mixture reaches 35-40°C (95-104°C), incorporate the rest of the heavy cream.

• In rings of 5 cm in diameter and 4-5 cm high, place a disc of Hazelnut Dacquoise and on top, a half-sphere of Dulcey 35% Namelaka.
• Pour over the DUulcey 35% Mousse until reaching the top of the half-sphere. Then place everything in the freezer.
• Once frozen, unmold and refrigerate before serving.