Torta Setteveli

Seven distinct layers assembled frozen and glazed in one pour.

Not vegetarian — contains gelatine.

Ingredients

• a 20 cm chocolate sponge, 2 cm thick
• 200 g hazelnut praline paste
• 120 g feuilletine or crushed wafer
• 400 ml double cream, for the hazelnut mousse
• 300 ml double cream, for the chocolate mousse
• 200 g dark chocolate
• 100 g milk chocolate
• 8 g gelatine
• 250 g dark chocolate, for the glaze
• 100 ml double cream, for the glaze
• 120 g caster sugar

Method

1. Seven layers, and the name is the count: sponge, praline crunch, hazelnut mousse, sponge, chocolate mousse, glaze and a final crunch. Build them in order and chill between each.
2. Make the crunch by mixing praline paste with the feuilletine, and spread it thin over the first sponge.
3. Whip each mousse separately with its own bloomed gelatine, and pour each one level before chilling 40 minutes.
4. ASSEMBLE IT IN A RING ON A TRAY AND FREEZE IT SOLID, at least 6 hours. The glaze goes on frozen or it does not work at all.
5. Make the glaze and bring it to 35C — warm enough to flow, cool enough not to melt what it lands on.
6. POUR IT OVER THE FROZEN CAKE IN ONE MOVEMENT, from the centre outwards, and do not touch it afterwards. A frozen surface sets the glaze on contact and gives the mirror; a merely chilled one lets it run and streak, and a second pour shows as a tide line for ever.
7. Thaw it 4 hours in the fridge before cutting, with a hot dry knife wiped between slices.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes