Ingredients

Gioconda Sponge Biscuit

  • 120 grams (4.2 ounces) almond flour
  • 100 grams (3.5 ounces) powdered sugar
  • 3 large eggs
  • 3 large egg whites
  • 20 grams (0.7 ounces) butter
  • 15 grams (0.5 ounces) powdered sugar
  • 35 grams (1.2 ounces) flour

Caramel for the Mousse

  • 50 grams (1.8 ounces) glucose
  • 70 grams (2.5 ounces) powdered sugar
  • 12 grams (0.4 ounces) butter
  • 120 milliliters (1/2 cup) cream 33%

Chocolate Sponge Biscuit

  • 2 large eggs
  • 100 grams (3.5 ounces) sugar
  • 60 grams (2.1 ounces) flour
  • 50 grams (1.8 ounces) bitter chocolate
  • 1 tablespoon (15 milliliters) cream

Caramel Mousse

  • 60 grams (2.1 ounces) egg yolks
  • 80 grams (2.8 ounces) sugar
  • 60 grams (2.1 ounces) water
  • 15 grams (0.5 ounces) gelatin
  • 250 milliliters (1 cup) cream 33%
  • 200 grams (7 ounces) caramel sauce
  • 80 grams (2.8 ounces) hazelnuts
  • Optional: cocoa butter

Ganache

  • 75 milliliters (1/3 cup) cream 15-20%
  • 20 grams (0.7 ounces) sugar
  • 100 grams (3.5 ounces) milk chocolate
  • 60 grams (2.1 ounces) bitter chocolate
  • 15 grams (0.5 ounces) butter

Chantilly Cream

  • 200 milliliters (3/4 cup) cream 33%
  • 1 tablespoon (15 grams) powdered sugar
  • 5 grams (0.18 ounces) gelatin
  • 50 milliliters (1/4 cup) water
  • 80 grams (2.8 ounces) hazelnuts

Equipment

  • Mixer

    Essential for whipping eggs and cream to perfect consistency. Invest in a good quality mixer to achieve the best results effortlessly.

  • Oven

    Make sure your oven is properly preheated and calibrated. An oven thermometer can ensure your pastries bake at the right temperature.

  • 20 cm Molds

    These molds shape the sponge layers just right. If you don’t have these, try using a round cake pan of a similar size.

  • Spatula

    Ideal for gently folding egg whites into your batter without deflating them.

  • Water Bath

    Necessary for melting gelatin and keeping caramel at the right temperature.

Instructions

Step 1

Melt the butter and let it cool.
Ensure the butter is not too hot when adding to the mixture to avoid curdling.

Step 2

Sift the almond flour and powdered sugar into a mixer bowl, add half of the eggs and whip for 8 minutes.
Whipping for a longer time will give more volume to your sponge.

Step 3

Add the remaining eggs in 2 parts and whip for 10-12 minutes.
This ensures a light and airy texture.

Step 4

Pour half the melted butter into this mixture and beat, then add the remaining butter and whip again.

Step 5

Whisk the egg whites until a light foam forms, gradually add 15 grams of sugar and whisk until firm peaks form.
Make sure your whisk attachments are clean and dry; any grease or moisture can prevent the whites from reaching firm peaks.

Step 6

Add a third of the whites into the dough and stir gently. Then add the remaining whites and sift the flour on top of the dough, folding gently.

Step 7

Divide the dough into 2 parts and pour into 20 cm molds.

Step 8

Preheat the oven to 170°C (340°F) and bake for 10-15 minutes or until golden and springy to touch.

Step 9

Whip the egg yolks with sugar until light and fluffy.

Step 10

Melt the chocolate with cream and stir until smooth.

Step 11

Add the liquid chocolate to the yolk mixture and whip until well incorporated.

Step 12

Fold in the flour and vanilla extract, gently combining.

Step 13

In a separate bowl, whip the egg whites until firm peaks form.

Step 14

Fold the egg-chocolate mixture into the egg whites gently with a spatula.

Step 15

Preheat the oven to 180°C (355°F). Grease the mold with butter and lightly flour it.

Step 16

Pour the batter into the prepared mold and bake at 180°C (355°F) for approximately 35 minutes. Let it cool and cut into two layers.

Step 17

Boil the cream with sugar together until combined.

Step 18

Break the chocolate into pieces, heat a third of the cream and mix with the chocolate until smooth.

Step 19

Gradually add the remaining cream to the chocolate mixture.

Step 20

Add softened butter at 45°C (115°F), then cool the mixture in a water bath while stirring constantly.

Step 21

Refrigerate for 1 hour.

Step 22

Melt the glucose but do not bring it to a boil.

Step 23

Add the powdered sugar and cook until the caramel is golden brown.

Step 24

Remove from the stove, add butter and cream, and bring to a boil at 103°C (220°F).

Step 25

Let the caramel cool.

Step 26

Combine water with sugar and boil, then let it cool. Mix egg yolks with the syrup and simmer in a water bath at 40°C (105°F).

Step 27

Melt the gelatin in a water bath (40°C/104°F). Add a small amount of caramel and stir. Then add the remaining caramel and stir until cool to 20-22°C (68-72°F).

Step 28

Whisk the cream until soft peaks form, and fold into the caramel mixture.

Step 29

Ensure all ingredients are at room temperature while combining, otherwise the mousse might curdle.

Step 30

Roast the hazelnuts. Melt cocoa butter (optional) and coat the hazelnuts, then let them cool.

Step 31

Add the hazelnuts to the caramel mousse.

Step 32

Whip the cold cream with powdered sugar until firm peaks form.

Step 33

Melt the gelatin in the microwave and let it cool slightly.

Step 34

Add the gelatin to 1/4 of the whipped cream, mixing well.

Step 35

Combine with the remaining cream, folding gently to avoid lumps.

Step 36

Add the hazelnuts into the resulting Chantilly cream.

Step 37

Assemble the dessert: Gioconda sponge, Ganache, Caramel mousse, Chocolate sponge, Ganache, Chantilly cream, and finish with Gioconda sponge.

Servings

Picture this: a beautifully plated pastry slice, gleaming with a luscious ganache and topped with delicate shavings of chocolate. Serve this masterpiece with a dollop of freshly whipped cream and a sprinkle of toasted hazelnuts. It’s the show-stopping dessert your dinner table has been waiting for! 🌟

For a casual gathering, cut the pastry into bite-sized pieces and place them on a chic platter. Add a few fresh berries and a mint sprig for an extra flourish. Your guests will be raving about these petite delights all night long. 🍇🍓

If you’re feeling a bit fancy, pair the pastry with a glass of dessert wine or a foamy cappuccino. The combination of flavors and textures will transport you straight to a Parisian café, right in the comfort of your home. 🍷☕

Variations

Looking to make this delightful pastry gluten-free? Simply substitute the regular flour with a gluten-free blend, ensuring it’s a one-to-one replacement for the best texture. 🌾

For a vegan version, replace the eggs with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use coconut cream and vegan butter in place of dairy. Caramel can easily be made with coconut sugar and coconut cream. This way, everyone can enjoy this treat without compromise. 🌱✨

Faq

  • Beginner: How do I know when my egg whites are whipped to firm peaks?

    You'll know they're ready when you lift the whisk, and the peaks stand straight up without drooping.

  • Beginner: What if I don’t have almond flour?

    You can make your own by grinding blanched almonds in a food processor until they reach a fine, flour-like consistency.

  • Intermediate: How can I avoid lumps when adding gelatin to the cream?

    Ensure the gelatin is fully melted and cooled slightly before adding to a small portion of the whipped cream, then gradually combine with the rest.

  • Intermediate: What’s the best way to roast hazelnuts for this recipe?

    Spread them on a baking sheet and roast at 180°C (350°F) for about 10 minutes, shaking occasionally, until they’re golden brown and fragrant.

  • Experienced: How can I stabilize the Chantilly cream for piping?

    Incorporating a bit of gelatin into the cream, as detailed in this recipe, helps maintain its shape when piped.

  • Experienced: Any tips for making the perfect caramel?

    Monitor the temperature closely with a candy thermometer and ensure it reaches 103°C (220°F). Remove from heat immediately to avoid burning.

Nutrition facts

Caramel cake with hazelnuts
Recipe Yield:8 servings
Calories:400-500 calories per serving
Calories (Min - Max):400 - 500
Total Fat:30g
Saturated Fat:10g
Protein:8g
Total Carbohydrate:35g
Total Sugars:25g