Hazelnut foam cake

Cooking foam

• Take the food processor with the whisk attachment. Degrease the bowl with some lemon juice.
• Add the egg whites and beat until stiff, then add 50 g of icing sugar and beat until stiff in 5 minutes.
• Boil the 325 g sugar together with the 115 ml water until 120 g.
• Add the sugar syrup to the whipped egg whites while beating and let it cool for 15 minutes while beating on the highest setting.
• When it has cooled, add the ground hazelnuts and beat briefly.
• Take 2 baking trays and 2 sheets of baking paper.
• Draw 2 circles of 30 cm diameter on it. I use a stainless steel bowl as an aid of about that size (which is 28 cm) and cut out a bit more spacious.
• Preheat the convection oven to 150 degrees.
• Take a piping bag with a smooth or serrated nozzle of approximately 1.5/2 cm in diameter.
• Fill this with half of the hazelnut foam and pipe a circle of foam on the baking sheet at the 30 cm line. Repeat for the 2nd circle. Make the foam over both circles and level it with a fork if necessary.
  It's quite difficult to do that evenly.
• Bake the foam circles for 50 minutes until dry and slightly tough, then remove from the oven.
• Let them cool down a bit and place them upside down on a rack. This way you can carefully remove the baking paper. Let them cool down further.
  Chop the 150 g chocolate into pieces and melt in a bain-marie.
• Spread the foam circles with this chocolate, sprinkle the 100 g chopped hazelnuts over it and let it harden.

Chocolate mousse

• Take a large bowl and put the egg yolks and sugar in it. Beat this with a whisk or hand mixer until it is light yellow in color.
• Heat the milk in a saucepan and beat it into the egg yolk mixture.
• Return everything to the pan and heat over a low temperature, stirring, until it has the consistency of custard.
• Chop the chocolate into pieces and stir into the mixture until the chocolate has melted.
  Whip the cream until almost stiff and carefully fold into the chocolate mixture.
  Put the mousse in a piping bag with a star nozzle and pipe a slightly smaller circle on the chocolate side of 1 foam circle. Leave 1 cm of the outer edge free.
• Place the 2nd foam circle with chocolate layer facing up on top and press down a bit, so that the chocolate mousse is pushed to the side up to the edge of the foam.
• Whip the 2 packages of whipped cream with sugar until stiff. Put in a piping bag with a star nozzle.
• Pipe beautiful tufts of whipped cream and/or chocolate mousse onto the top layer of foam according to your own imagination.
  Grate some chocolate over it for decoration. Or use another decoration of your choice.

Place this foam cake in the refrigerator for a few hours so that everything can soak in.
Cut into pieces as big as you want. Don't make the pieces too big, it's quite rich.

Delicious as a dessert with a cup of coffee or tea and a glass of Tia Maria! Recipe of this can also be found on our site.