Torta Setteveli Recipe by Food Lover's Odyssey
: Chocolate Glaze, 6th layer: Chocolate Mousse, 5th layer: Hazelnut Bavarian Cream, 4th layer: Chocolate Sponge Cake, 3rd layer: Hazelnut Bavarian Cream, 2nd layer: Praline Crunch, 1st layer (bottom layer): Chocolate Sponge Cake.)
These are the seven layers of the Torta Setteveli: 7th layer (top layer): Chocolate Glaze, 6th layer: Chocolate Mousse, 5th layer: Hazelnut Bavarian Cream, 4th layer: Chocolate Sponge Cake, 3rd layer: Hazelnut Bavarian Cream, 2nd layer: Praline Crunch, 1st layer (bottom layer): Chocolate Sponge Cake.
Recipe Source
We were inspired to share this great recipe from Food Lover's Odyssey! If you haven not checked out their website, we suggest that you do!
Ingredients
Chocolate Genoise Cake(makes one 10-inch cake to be sliced in half)
2 cups cake flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
6 large eggs, at room temperature
1 1/2 cups granulated sugar
Simple Syrup for Imbibing
75 grams granulated sugar
75 grams water
Praline Crunch
65 grams dark chocolate 64%
25 grams butter
80 grams hazelnut paste**
40 grams cornflakes, crushed a bit by hand
Hazelnut Bavarian Cream
(makes about 1 quart)
8 ounces whole milk
8 ounces cream
4 ounces hazelnut paste** (see recipe below for homemade)
5 egg yolks
90 g granulated sugar
12 g gelatin (3 leaves that are 4 grams each), placed in water
16 ounces heavy cream, whipped to soft peaks
Chocolate Mousse
150 grams cream
150 grams dark chocolate 64%
250 grams cream, whipped to soft peaks and set aside (out of the refrigerator)
Chocolate Glaze
85 grams water
80 grams cream
40 g cocoa powder
120 g granulated sugar
12 grams gelatin leaves (3 leaves that weigh 4 grams each), soaked in water
Hazelnut Paste
**Hazelnut paste is not easy to find in the United States. You can order Hazelnut paste online, and sometimes you can find it at high end supermarkets, but you can also make it yourself. You must have a food processor to make hazelnut paste yourself. Below is the recipe.
250 grams granulated sugar
75 grams water
3 cups hazelnuts with the skins removed
1 to 1 1/2 teaspoons hazelnut oil or walnut oil preferred, can substitute vegetable oil