Torta Setteveli | Chocolate Cake

How to unmould the frozen cake: Remove the outer springform ring and peel away acetate. Place a cake board on top of the cake and invert, resting the cake on the ramekin on the cooling rack. Lift off the bottom of the pan and peel away the plastic film. How to pour the mirror glaze: Pour the glaze over the cake in a single stream, being sure to check the sides to ensure coverage. The excess glaze will run off the cake and collect on parchment paper or a baking tray. (You can pour this extra glaze into a bowl, chill and rewarm for other uses). Use your pallet knife to trim away any drips from the bottom of the cake and carefully lift the cake off its stand and onto your cake plate. Chill the cake until ready to serve. Recipe: For the Chocolate Sponge Cake: 4 large eggs at room temperature 2/3 cup (140g) granulated sugar 1 teaspoon of vanilla bean paste or vanilla extract 2/3 cup (100g) all-purpose flour 1/3 cup (40g) Dutch-process cocoa powder 1/2 teaspoon of fine sea salt 2 tablespoons (30g) unsalted butter, melted Bake at 350F (175C) for 30 minutes For the Nutella Bavarian Cream: 1 + 1/2 teaspoon (5g) gelatine powder 2 tablespoons (30g) cold water 1/2 cup (125g) whole milk 1 + 1/2 cups (375g) whipping cream, divided 6 tablespoons (90g) Nutella spread 3 large egg yolks 3 tablespoons (37g) granulated sugar For the Chocolate Mousse: 3/4 teaspoon (3g) gelatine powder 1 tablespoon (15g) cold water 5oz (150g) semisweet chocolate chips 1 + 1/4 cups (310g) whipping cream, divided For the Simple Syrup: 1/4 cup (50g) granulated sugar 1/4 cup (60g) water 1 tablespoon (15g) coffee or hazelnut liqueur For Chocolate Mirror Glaze: 4 teaspoons (14g) gelatine powder 3 tablespoons (45g) cold water 1 cup (200g) granulated sugar 2/3 cup (80g) Dutch-process cocoa powder 1/2 cup (125g) water 1/2 cup (125g) whipping cream Music from #Uppbeat https://uppbeat.io/t/dan-barracuda/en... License code: PYCJE84DMGKVUWVS #chocolatecake #chocolatecakerecipe #cake