Praline and chocolate cake

Hazelnut biscuit
65 g nut powder from nutandme_en
1 egg
2 egg whites
65 g icing sugar
19 g butter
15 g flour
15 g caster sugar
Melt the butter. Mix the whole egg with the icing sugar in a bowl. Add the hazelnut powder, flour and melted butter. Mix well.
In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture using a spatula. Pour the biscuit dough onto a baking tray covered with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting it into three equal rectangles 20X10cm.

Chocolate and praline crisp
80g praline
25g milk chocolate
10g butter
25g of crêpes dentelles
Melt the milk chocolate and butter. Add the praline and the crêpes dentelles. Mix gently. Spread on the first hazelnut biscuit and put in the freezer.

Praline mousse
120g praline
70g of liquid cream
2 sheets of gelatine
100g of cold liquid cream
Heat the 70g of cream. Add the gelatine off the heat. Pour over the praline. Mix well. Add the 100g of cold cream previously whipped with an electric mixer in 2 or 3 times. Pour the mousse over the crisp and place the second hazelnut biscuit on top.

Milk chocolate ganache
160g milk chocolate
135g cream

Heat the cream in a saucepan and gradually pour over the milk chocolate while stirring. Pour half of this ganache over the second hazelnut biscuit. Cover with the 3rd biscuit and finish with the remaining ganache. Place in the freezer overnight.

Caramel glaze (the day before)
145 g + 20 g sugar
12 g cornflour
120 g water
120 g liquid cream
6 g gelatine

Mix the 20 g sugar and cornflour in a bowl. Heat the water and cream in a saucepan. Make a caramel with the 145 g of sugar in another pan. Remove from the heat and gradually add the water/cream mixture while whisking. Put the mixture back on the heat to obtain a smooth caramel. Then, off the heat, add the sugar/maizena mixture. Put the mixture back on the heat and bring to the boil for 1 minute without stopping to stir. The caramel should thicken. Remove from the heat and pour the caramel over the gelatine, which has been wrung out and softened, and blend, keeping the blender at the bottom to avoid air bubbles.

If your cake is already up to the height of the frame, slide the frame slightly upwards by 3mm. Cover the surface of the cake with the caramel icing which has been cooled to 25°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices, decorate with a gold leaf and a hazelnut and leave to defrost in the fridge.