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For the Cake layer:
6 eggs, separated
l/4 cup plus l tablespoon granulated sugar
l/2 cup all-purpose flour, sifted
For the Hazelnut Mousse:
l l/2 cups heavy cream
5 ounces hazelnuts, toasted
5 ounces milk chocolate, reduce into small chunks
l tablespoon hazelnut oil
For the Chocolate Frosting:
12 ounces bittersweet chocolate, reduce into small items
8 ounces unsalted butter, reduce into small items
l/2 cup powdered sugar
3/4 cup unsweetened cocoa
l/2 cup water or robust espresso
l/4 cup bitter cream
For the Meringue Mushrooms:
4 giant egg whites
l cup granulated sugar
l/2 teaspoon vanilla extract
About 5 ounces semisweet chocolate
Sifted unsweetened cocoa
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