Recipe Index

Ingredients

• 8½ oz mascarpone cheese, for the first layer, plus 4¾ oz for the second layer and 8 oz for the third layer
• 6 Tbsp fresh liquid cream, for the first layer, plus 11 Tbsp for the second layer and 6 Tbsp for the third layer
• 3 tbsp hazelnut paste (100% nuts), for the first layer, plus 6 tbsp for the second layer and 3 1/3 tbsp for the third layer
• 1½ oz dark chocolate, finely chopped, for the first layer, plus ½ oz for the second layer and 1½ oz for the third layer
• 2 2/3 tbsp powdered sugar, for each layer (3 portions)
• ⅛ oz gelatin sheets, for the first layer, plus ¼ oz for the second layer and ⅛ oz for the third layer
• 2 tbsp cold water, for blooming the gelatin

Method

1. Line the base of a 8 in springform or loaf mould with parchment. The cake is built in three layers, chilled between each; prepare each layer the same way with its own quantities.
2. For a layer: soak that layer's gelatin sheets in cold water for 5-10 minutes until soft.
3. Warm that layer's cream in a small saucepan until steaming. Squeeze the water from the gelatin, stir it into the hot cream until dissolved, then pour the cream over that layer's chopped dark chocolate and stir until melted and smooth. Leave to cool to room temperature.
4. Whisk that layer's mascarpone with its powdered sugar until smooth, fold in its hazelnut paste, then fold in the cooled chocolate-cream mixture until evenly combined.
5. Pour the first layer into the mould, level the top and chill for at least 40 minutes until set.
6. Repeat the process for the second layer, pour it gently over the first, and chill again until set, at least 40 minutes.
7. Repeat for the third layer, pour it over the second, level the top and chill the finished cake for at least 3 hours, ideally overnight.
8. Run a thin knife around the edge, unmould carefully, slice with a hot dry knife and serve well chilled.

Prep: 45 min · Cook: 5 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data