Slovak Honey Cake with Caramel Buttercream and Roasted Nut Streusel Topping

Christmas is almost here! Tis the season to be overwhelmed – there is still so much to do and never enough time (and energy) to do it. I love Christmas – the traditions, the smells, the lights, and the family time… just getting there can be a bit too taxing. The calendar is filling up, and I feel like I’m terribly behind this year. Haven’t really started baking yet – I know from experience that if I get into Christmas baking too early, my men who eat like locusts will push right behind me and consume everything in sight, and I’ll have to break out the rolling pin three days before Christmas anyway. Same with cleaning – it’s just a never ending losing battle. No point in needlessly spending precious energy too soon 🙂

This cake is a forerunner of the serious Christmas cookie baking marathon that will take place at our house next week. There are desserts that simply cannot be absent from a holiday table in a Slovak household, and this is definitely one of them. However, its preparation is time consuming, and involves lots of fighting with a fragile honey dough: first with a rolling pin, when you need to roll out 4 – 6 thin layers of a soft sticky dough, and when that’s done, you need to convince said layers to agree to be transferred on and off baking sheets without tearing. All that rolling as well as need for careful handling can be daunting, and when you’d heaven forbid like to de-glutenize the cake on top of that, it holds true hundred times as much. But since this cake is a Christmas must-have for Mr. Photographer, last year I went on a mission to find a way to make it gluten-free for him, even if it should kill me. (In case you’re wondering, food is my love language, and I’m willing to go great lengths to make good food for people I care about. I’ve wished many times upon seeing the sad state of my bathrooms I could switch to cleaning love language for a while, but alas, I don’t see that happening any time soon).

Anyway, in my search I learned that many Slovak ladies must dislike the fighting the honey dough with a rolling pin just as much as I do, because some wonderfully clever soul apparently succeeded in modifying the recipe from a dough that needs to be rolled out to a honey sponge cake with seemingly no adverse effects to the appearance and taste. I made the cake in both gluten and gluten-free versions last year and it was a big success; I was quite happy with it and haven’t anticipated to ever need another recipe. Well, since before the beginning of November my inbox has been overflowing with must try Christmas recipes, and among them I bumped into yet another best recipe for the Slovak honey cake. This time, cake layers were rolled, but the author claimed the rolling to go swimmingly easy, and to top it off, there supposedly wasn’t any wait time till the cake layers soften under the filling, so the cake was to be consumable right away. Of course I was intrigued and had to try it! I found all the claims to be absolutely true, and last year’s favorite had to concede to a new winner. As far as I’m concerned, this honey cake recipe truly is the best: Gluten-full or gluten-free, the rolling was a breeze, and as promised, the cake layers didn’t get hard when cooled, and were soft as a pillow from the get go. I suspect the rum syrup I very generously soaked them with might have had something to do with it 🙂

So this version is another take on a traditional Slovak Christmas delicacy. And since men are inherently simple, I don’t think I’ll need to do much more for Mr. Photographer’s Christmas 🙂 If you like honey, and caramel, and nuts (and who doesn’t?!), and have time to spare in the upcoming pre-Christmas week, give it a try; it’s heaven in your mouth delicious!

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Slovak Honey Cake with Caramel Buttercream and Roasted Nut Streusel Topping

Honey dough for 5 cake layers:
  • 45o g (1 lb.) all-purpose flour (for gluten-free cake, see Note)
  • pinch salt
  • 1 ½ teaspoons baking soda
  • 1 teaspoon dark cocoa powder
  • 180 g (6.3 oz.) powdered sugar
  • 180 g (6.3 oz.) unsalted butter, softened
  • 1 large egg
  • 6 tablespoons liquid honey
  • 4 tablespoons whipping cream
Caramel Buttercream:
  • 1 can sweetened condensed milk (397 g, 14 oz.)
  • 70 g (2.5 oz.) dry roasted ground walnuts/pecans
  • 250 g (8.5 oz.) unsalted butter, room temperature
Rum Syrup:
  • 2 ½ tablespoons granulated sugar
  • 1.5 dl (5 oz.) boiling water
  • 50 ml (1.7 oz.) dark rum
Roasted Nut Streusel:
  • 30 g (1 oz.) dry roasted ground walnuts/pecans
  • 50 g (1.7 oz.) honey cake crumbs (scraps of the remaining dough, re-rolled, baked, then finely ground)

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Method:
  1. The day before, caramelize the sweetened condensed milk: Place an unopened can of sweetened condensed milk in a pot of water, so that the can is fully submerged. Cover the pot, bring the water to a boil, and simmer for 2 hours. Remove the can from water, let it cool, and refrigerate, still unopened, till the next day. Next day, let the can come to room temp and continue with the recipe.
  2. Make the honey cake layers: Place butter, sugar, egg, honey, and cream into a deeper saucepan. Place the saucepan into a bigger pot filled with water, creating a water bath. Over a medium heat, warm up the mixture, whisking constantly. Do not boil.
  3. Combine flour, cocoa, salt, and baking soda in a bowl of your stand mixer. Pour the warm honey butter mixture into the dry ingredients, and mix up a soft dough. Gather the dough into a ball and wrap it up in saran wrap. Set it aside to cool slightly.
  4. Get ready 2 or 3 bigger baking sheets and preheat the oven to 350 °F (180 °C). Cut 5 sheets of parchment paper. With a pencil, trace 22 cm (8.5 inches) circle on each of the sheets and turn the paper over, so that the dough won’t touch the pencil marks. Divide the dough into 5 equa portions, each about 190 g (6.7 oz.)
  5. Take one sheet of parchment, place one portion of dough into the center of the pre-traced circle and roll it out. You can flour the dough or your rolling pin if you need to, but I found it wasn’t necessary. Reserve the scraps of dough for later.
  6. Bake the cake in a preheated oven for about 4 – 6 minutes, till the edges turn light golden brown. The dough will still be very soft, it will firm up when cooled. Don’t overbake the layers, or they will be hard. Let the circle slightly cool on the baking sheet, and then remove it from the sheet, but let it rest on the parchment. Prepare all the remaining layers in the same way and let them cool. Re-roll the scraps into an oval/circle and bake it as well. Don’t try to handle the dough while it’s still hot/warm, or it will break. The dough is very easy to handle when cooled. (The cake layers can be made in advance and frozen with sheets of parchment between them. Defrost them completely before filling them with buttercream.)
  7. While the cake layers are cooling, prepare the rum syrup and caramel buttercream. For the syrup, dissolve sugar in hot water. Let the sugar syrup cool and then pour in the rum and combine. For the buttercream, whip the butter until light and fluffy. By spoonfuls, add in the caramelized condensed milk, whisking constantly. Add in the ground nuts and combine.
  8. Assembling the cake: Place the first cake layer onto a flat surface, covered with parchment. Smear the cake with approx. 20 ml (0.6 oz.) rum syrup, and coat it with 1/5 of the buttercream. Take second cake layer, brush it with 20 ml (0.6 oz.) rum syrup, and then use another 20 ml (0.6 oz.) syrup to soak the other side. Place the cake on top of the buttercream. Continue assembling the cake, using 2 x 20 ml (0.6 oz.) rum syrup for each layer, and covering it with 1/5 of the caramel buttercream. Frost the top and the sides of the cake and set it aside.
  9. For the streusel, process the baked scrap of honey dough into crumbs, and combine them with ground nuts. Scatter the streusel evenly all over the cake, covering top and the sides, pressing the streusel lightly into the buttercream. Let the cake stand in a cool place for about 2 hours to let the buttercream soak into the layers a little (I usually cover it with a big bowl and put it in the garage), and then refrigerate for 12 – 24 hours before cutting and serving. The remaining cake can be frozen.
Note:

For gluten-free cake, I used Bob’s Red Mill 1 to 1 gluten-free flour. It already contains gums, so no other adjustments were necessary. When I don’t have time to mix my own flour mix, it is my absolute favorite flour mix for baking.

Gingerbread Cake with Mascarpone, Lemon Curd and Cranberries

The turkey is gone, visitors left,  and with just couple more inches around the waist to remind us we once again overdid it on Thanksgiving, we swayed over to the Christmas season. I love this time of year. The preparations, the anticipation, all of it. It can be stressful, that’s for sure – trying not to forget anything or anybody, manage to do all that’s needed in time, and not to (or at least want to) kill somebody in the process!

In trying times like this I strongly believe in baking aromatherapy. I adore the scents of the season: vanilla, cinnamon, ginger, and nutmeg always shroud the entire house and are able to miraculously make one happy and content. For me, baking is the ultimate stress reliever – all that mixing and stirring can be really therapeutic, and I truly think licking chocolate off the beaters and eating raw cookie dough can ward off any kind of sadness. I also believe in the power of baked goods, made with fresh ingredients, real butter, and a whole lot of love. All that being said, I’m really not too fond of making Christmas cookies. There, I said it – really a sacrilegious thing to say for a food blogger, I guess… but it’s the truth. I’m not the most patient soul in the world, and while I have nothing against eating cookies mind you, making them is whole another story. Yes, they’re cute, and they’re wonderfully portable and shareable, but I find all that rolling and cutting out shapes… annoying? Too much trouble? I’m not sure. I just like to be efficient, I think. In the time it takes me to arrange fifty cookies on the sheets and get them in and out of the oven, I can make a soup, a loaf of bread to go with it, and maybe even some simple cake to sweeten up the dinner. So whenever possible, I try to wriggle out of making cookies, and choose to bake something – anything! – else.

But for Christmas, cookies are somewhat of a requirement, and being the responsible mother that I am, I stand at the counter cutting out cookie after cookie year after year, secretly grinding my teeth. Traditions are important, and so even though I’d really like to just run, run, as fast as I can so that gingerbread man making wouldn’t catch me, in the end my responsible motherly side always prevails and my kitchen production line spews out plethora of festive holiday sweets. This year though, I dug up a recipe for a gingerbread cake that sounded like a dream come true – sweet and moist, interlaced with lemon curd, homemade cranberry preserves, and covered in light and airy mascarpone crème. I immediately resolved to make it, secretly hoping it would turn out to be my winning ticket for not having to bake cookies this holiday season… or at the very least the gingerbread ones. This cake is chock full of cinnamon, cardamom and nutmeg, thus provides all the olfactory pleasures we’ve come to associate with Christmas, but without all that rolling and cutting. And the two kinds of fruit filling and mascarpone frosting take it to another level entirely – the fusion of tart and sweet, and crumbly and creamy offers an unexpected and most delicious harmony of contrasts. This aromatic rum soaked baby is really worth a try!

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Gingerbread Cake with Mascarpone, Lemon Curd, and Cranberries

Cake:
  • 390 g (13.75 oz.) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon cloves
  • 1/2 teaspoon cardamom
  • pinch black pepper
  • pinch coriander
  • 170 g (6 oz.) unsalted butter, softened
  • 125 g (4.5 oz.) granulated sugar
  • 3 eggs, room temperature
  • 150 g (a little over 5 oz.) molasses
  • 180 g (6.3 oz.) buttermilk
Cranberry preserves:
  • 300 g (10.5 oz.) fresh or frozen cranberries
  • 180 g (6.3 oz.) granulated sugar
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon vanilla
  • 125 ml (½ cup) apple cider
Lemon curd:
  • 3 egg yolks
  • 50 g (1.75 oz.) granulated sugar
  • 50 ml (1.7 oz.) fresh lemon juice (approximately 1.5 lemons)
  • 38 g (1.4 oz.) unsalted butter
  • fresh lemon zest from 2 organic lemons

 

Mascarpone frosting:
  • 400 g (14 oz.) mascarpone cheese
  • 100 g (3.5 oz.) powdered sugar
  • 100 ml (3.4 oz.) heavy whipping cream
Sugared cranberries:
  • 250 ml (1 cup) cider
  • 190 g (6.7 oz.) granulated sugar
  • 125 g (4.5 oz.) fresh cranberries
  • granulated sugar to roll macerated fruit in

+ 12 tablespoons spiced rum (or mixture of rum extract and water) to moisten the cake layers

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Method:
  1. Start by making sugared cranberries the night before: In a small saucepan, combine cider and sugar. Cook until sugar dissolves. Let the mixture cool completely. Add in the cranberries, cover, and let them macerate in the syrup overnight. The next day, finish making sugared cranberries and proceed with making the cake.
  2. Sugared cranberries: Line a big baking sheet with parchment paper; set aside. Remove cranberries from the syrup into a colander. Dry off the excess liquid with paper towels; you want the cranberries to be moist, but not dripping wet. Pour some granulated sugar into a small bowl. Place 4 – 5 cranberries into the bowl and shake the bowl gently to cover them in sugar. Place the sugared cranberries onto the lined baking sheet so that they don’t touch each other and continue making the rest of the cranberries the same way. Don’t rush the process and resist the temptation of dumping too many/all the cranberries into the sugar at once – the sugar will clump up and you’ll need to start over. Let the cranberries dry out on the baking sheet while you make the cake and fillings.
  3. To make the cake, line a 20 cm (8 inch) round springform pan with parchment paper. Lightly butter and flour the sides. Preheat the oven to 350 °F (176 °C).
  4. In a bowl, combine flour, baking soda, salt, and spices; set aside. In a separate bowl, whip butter with sugar until light and fluffy, scraping down the sides of the bowl. One by one, add in eggs, mixing well after each addition. Pour in molasses and mix. Lastly, add in the buttermilk alternating with flour mixture. Mix just until combined; do not overmix. Pour the batter into prepared springform pan and smooth out the top. Bake the cake in the preheated oven for about 45 min. – 1 hour, until the cake springs back when lightly touched and the cake tester inserted in the center comes out clean. Let the cake cool in the springform pan for about 30 minutes and then release the springform mechanism, remove the cake onto a cooling rack and let it cool completely.
  5. While the cake is cooling, make lemon curd and cranberry preserve filling. (Both can be made in advance and kept in the refrigerator). For the lemon curd, combine egg yolks, lemon zest, lemon juice, and sugar in a small saucepan. Place the saucepan into a bigger pan filled with water, creating a water bath, and set the saucepans over a medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of the spoon, about 5 – 7 minutes. Remove from heat and whisk in butter. Let cool completely before proceeding. Cover and refrigerate if not using right away.
  6. For the cranberry preserves, combine cranberries, cider, sugar, zest, and vanilla in a saucepan, and cook, stirring, for about 20 – 30 minutes, until the compote thickens to a jam consistency. Set aside and let cool; cover and refrigerate if not using right away.
  7. Mascarpone frosting: Whip mascarpone cheese with sugar until well combined. In a separate bowl, whip heavy cream until firm peaks form. Carefully fold the whipped cream into mascarpone. Set aside.
  8. Assembling the cake: With a serrated knife, level the cake top and cut the cake into four layers. Place the first cake layer onto a plate and sprinkle it generously with 3 tablespoons of rum or rum extract combined with water. Spread the first layer with half of the cranberry preserves.
  9. Place second cake layer on top of the cranberries, douse it again with 3 tablespoons of rum/rum extract and water, and spread it with cooled lemon curd.
  10. Cover the lemon curd with third cake layer, sprinkle it with rum or rum extract mixture and spread it with remaining cranberry preserves. Cover with last cake layer and douse it with rum/rum extract mixture again.
  11. Frost the top and sides of the cake with mascarpone frosting, and refrigerate for at least 4 hours before cutting and serving. Right before serving, decorate the cake with sugared cranberries.

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Eggnog Cheesecake with Gingersnap Crust

I know, I’m getting way ahead of myself. I should be making pumpkin pies and complaining about the crust not turning out as flaky as I’d like it to, stuffing the bird, and pondering ways to upgrade the forever boring green bean casserole. And I am or will be doing that – with the exception of pumpkin pie, which nobody at our house is too fond of. I know, that’s so un-American… and rather surprising, too, because I literally adore everything pumpkin, soups, muffins, cakes, all but the actual pumpkin pie. I find it too wet and overly sweet, honestly a waste of the great pumpkin, which could be used in hundreds of other delicious ways. And since I’m in a confession mode – even our Thanksgiving will be very low-key. Yes, there will be cooking, because, well, with three constantly hungry men in the house there really isn’t a way to get out of that, but cooking aside, Thanksgiving to us is just another Thursday – with more food that is. And we sure are grateful for that 🙂

Mr. Photographer found the recipe for this cheesecake somewhere on the internet, and when I saw it, I immediately decided to heck with rules, I’m definitely not going to wait another month to make this beauty. Frankly, it might be a week before Thanksgiving, but when you look around in the stores, it’s beginning to look a lot like Christmas anyway. And with everything that’s been going on in the world around us lately, a little (or a lot!) of eggnog could go a long way to help us cope. Everyone fights his own way… my superpower is to bring people together with food, so that’s what I plan on continuing to do.

Making homemade eggnog is the easiest task of all… at least eggnog the Slovak way, which doesn’t require cooking. You simply whisk egg yolks with sweetened condensed milk and vanilla, and pour in a good rum. Done. The hardest part is the waiting afterwards, because it’s best to bottle the eggnog and let it sit for two weeks before serving. It thickens, the flavors will have chance to marry, and it’ll be absolutely delicious. Please don’t leave me over the irresponsible practice of consuming raw egg yolks – according to some statistics I found, if I eat three raw egg yolks a day (which I don’t), it would take me more than 27 years before I’d actually run across one with salmonella. I’ve decided the best things are worth the risk, and have been happily sipping on homemade eggnog for years. And in any case, we’ll be pouring the eggnog into the cheesecake filling and baking it, so any potential danger will be eliminated… along with the alcohol content unfortunately 🙂

So keep calm and have some eggnog – first in the cheesecake, of course, but don’t forget to pour yourself some in a glass, too. It might help you stay sane during the upcoming busy holiday season 🙂

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Eggnog Cheesecake with Gingersnap Crust

(adapted from http://www.rosebakes.com)

Homemade Eggnog:
  • 2 cans (396 g, 14 oz. each) sweetened condensed milk
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 500 ml (2 cups, 16 oz.) good quality rum
Gingersnap Crust:
  • 340 g (12 oz.) gingersnap cookies (I used gluten-free ones)
  • 6 tablespoons (85 g, 3 oz.) unsalted butter, softened
  • ÂĽ cup (55 g, scant 2 oz.) granulated white sugar
  • ÂĽ teaspoon cinnamon
Cheesecake Filling:
  • 4 bricks (8 oz., 225 g each) cream cheese, softened
  • 4 eggs, room temperature
  • 1¼ cups granulated white sugar
  • 1¼ cups eggnog, see Note
  • 3 tablespoons all-purpose flour (I used gluten-free flour mix)
  • 1 teaspoon rum (or rum flavoring)
  • ½ – 1 teaspoon cinnamon (to taste)

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Method:
  1. To make the eggnog, whisk together sweetened condensed milk, the egg yolks, and vanilla. Pour in the rum and combine. (It is best to make the eggnog in advance and let it sit for 2 weeks so that it has time to thicken.)
  2. To make the crust, line a 25 cm (10 inch) springform pan with parchment paper and lightly butter the sides. Crush the cookies in a food processor and transfer them to a bowl. Add in the remaining ingredients and mix until the mixture is sticky and holds together. Press the cookie mixture on the bottom and up the sides of your pan. (I use a glass for this task – the crust looks nicer and “cleaner” this way). Set aside. Preheat the oven to 325 °F (162 °C) and place a pan with water on the bottom rack.
  3. Make the filling: In a large bowl, mix the cream cheese until light and fluffy. One by one, add in the eggs, mixing well after each addition. Pour in the eggnog and mix until smooth. Add the remaining ingredients and combine.
  4. Pour the filling onto the crust in your pan and smooth out the top. Bake the cheesecake for 1 hour and then turn the oven off and crack the oven door. Let the cheesecake in the oven for 1 additional hour and then take it out and let it cool completely before chilling for at least 6 hours.
  5. Decorate the cheesecake with whipped cream, ground cinnamon, chocolate shavings or fruit and serve.
Note:

My eggnog was not as thick as I would have liked, so I reduced its amount to 1 cup only, and it worked well. See how thick/thin your filling is and make adjustments as needed.

Try not to overmix the cheese filling – if you do, there will be too many air bubbles in the filling, and the cake puffs up too much when baking and then falls when it cools. The dreaded cracks might also develop on the surface. The water in another pan in the oven as well as gradual cooling of the cheesecake in the oven might help to prevent them, but if you end up with cracks in your cheesecake, don’t lose heart: you can repair it with hot water and an offset spatula, and there are many ways to cover them too – you may mix up some dark chocolate ganache glaze and pour it over the top, or just pile up fresh fruit on the cheesecake. Cracks or no cracks, the cheesecake is going to be delicious!

Chocolate Hazelnut Mousse Cake

“Oh, did you know moose are some of the animals most likely to escape from cages or zoos? Their snouts are incredibly flexible and capable – almost as good instruments as an elephant’s trunk, perfectly capable of manipulating doorknobs!” informed me my son, lured into the kitchen by the smell of toasted hazelnuts, when I told him what I was making. I have no clue how he jumped so quickly from the idea of airy sweet pudding to the largest member of the deer family, but now that I know, I’m sure I’ll be peeking over my shoulder fully expecting some runaway moose skewer me onto its antlers whenever I’ll find myself in a zoo. Because I can’t seem to remember that I need to buy toilet paper at the store, nor that I shouldn’t still be stuffing my face after 6 p.m., but a piece of useless information such as this will undoubtedly stick with me forever.

And do you know what else is as good an escapist as moose? Mousse! I can’t keep it in the house. It just seems to disappear, usually in conjunction with two slightly guilty (but satisfied) teenagers. It catches a lift on spoons, cowers in bowls, or sneaks into cakes in lieu of a filling, gradually leaving nothing but a contented silence behind. This, of course is at least partially my fault – while the light whipped crème is a delight all in itself, I cannot resist taking it one step further and merging it with layers of moist rum-scented chocolate cake into something entirely new and delicious. Throw in some toasted hazelnuts, and mousse finds a new contender for kitchen escape artistry!

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Chocolate Hazelnut Mousse Cake

(adapted from Nick Malgieri’s: Chocolate)

Cake:
  • 4 eggs, room temperature, separated
  • Âľ cup sugar, divided
  • pinch salt
  • ÂĽ teaspoon cream of tartar
  • 1 cup ground hazelnuts
  • ½ cup cake flour (I used Bob’s Red Mill 1 for 1 all-purpose gluten-free flour mix)
  • 3 tablespoons dark cocoa powder
  • 1 teaspoon baking powder
Rum syrup:
  • 1/3 cup each sugar, water, and rum
Chocolate Hazelnut Mousse:
  • 16 oz. (454 g) good quality bittersweet chocolate, chopped
  • 1 ÂĽ cup (310 ml) heavy cream
  • 1 stick (8 tablespoons, 4 oz., 114 g) unsalted butter, softened
  • 3 tablespoons rum
  • 4 egg whites, room temperature
  • 2/3 cup sugar
  • 1 cup hazelnuts, toasted, skinned, and roughly chopped (see Note)

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Method:
  1. To make the cake, butter a 10 inch (25 cm) springform pan and line the bottom with parchment paper. Preheat the oven to 350 °F (175 °C).
  2. Beat the egg yolks with half of the sugar until thick and light yellow in color. In a separate bowl, whip the egg whites with salt and cream of tartar until opaque, then gradually add in the remaining sugar and continue whipping until stiff peaks form. Fold yolks into whites, and then add in the ground nuts. Combine flour, cocoa, and baking powder, sift the mixture over the batter, and fold it in. Pour batter into the springform pan, and bake for about 30 minutes, until the cake springs back, and the cake tester comes out clean. Unmold and let cool.
  3. For the rum syrup, boil water with sugar. Cool and pour in the rum. Set aside.
  4. For the mousse filling, place the chocolate into a glass bowl. Bring the cream to a boil, and pour it over the chocolate. Whisk until smooth. Let the chocolate mixture cool to room temp. Beat the softened butter until fluffy, then add in the cooled chocolate and rum. Heat egg whites and sugar, whisking constantly, until the sugar dissolves and the mixture is hot, and then whip the egg whites using an electric mixer until cooled. Fold the egg whites into the chocolate, and add in the chopped hazelnuts.
  5. To assemble, slice cake into three layers. Place one layer back into the washed springform pan and moisten it with the syrup. Spread with 1/3 of the mousse. Continue layering moistened cake layers and filling, ending with the mousse. Place the cake into the fridge to set the mousse.
  6. Unmold the cake onto a serving plate, decorate with hazelnuts and/or shaved chocolate, and serve.
Note:

Best way to skin the hazelnuts is to cook them in some water with baking soda for couple of minutes, until the water turns black from the skins. The skins should then slip off easily (much easier method than rubbing the toasted hazelnuts in a dish towel!)

I made the cake in an 8-inch (20 cm) springform pan, and sliced it just in two layers. I had quite a lot of filling leftover, but I wanted the cake to be higher, and it worked quite well this way.

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