'Pesek Zman'-Style Mousse Cake

Ingredients

Steps

1. 1

   Grind the wafers to crumbs in a food processor, add the melted butter, and keep processing.

2. 2

   Press into a greased pan lined with parchment paper and put in the freezer for 30 minutes.

3. 3

   Mix the gelatin with the water and refrigerate.

4. 4

   Bring 200 grams of heavy cream to the verge of a boil and pour over the milk chocolate. Wait 2-4 minutes and stir until smooth.

5. 5

   Whip 400 grams of heavy cream to a stable whipped cream.

6. 6

   Add a third of the whipped cream to the ganache and fold gently until almost combined, then return the mixture to the whipped cream and fold to combine.

7. 7

   When the gelatin is fully set, microwave it for 15 seconds to melt. Stir two tablespoons of the cream into the gelatin, then pour it back into the rest of the cream and fold gently to combine.

8. 8

   Form cylinders out of aluminum foil and wrap them in cling film.

9. 9

   Pour the cream over the base, push the cylinders down into it, and freeze overnight.

10. 10

    For the hazelnut chocolate cream: toast the hazelnuts at 170°C for 10 minutes (you can peel them after toasting). Grind the hazelnuts until they turn creamy. Add the rest of the ingredients except the oil, then add the oil gradually until the texture is creamy.

11. 11

    For the ganache: bring the heavy cream to the verge of a boil and pour over the dark chocolate. Wait 2-4 minutes and stir until smooth.

12. 12

    Take the cake out of the freezer and remove the foil cylinders. Fill the channels they left with the hazelnut cream, then cut the cake into bars.

13. 13

    Coat each bar of cake in ganache and return to the fridge or freezer.