Torta Setteveli Cake: A Man's Descent into Chaos

Ingredients

• 6 large Eggs (room temperature)
• 200 g Granulated Sugar (for sponge batter)
• 150 g All-Purpose Flour (sifted)
• 100 g Unsalted Butter (melted)
• 30 g Cocoa Powder (unsweetened)
• 100 g Granulated Sugar (for simple syrup)
• 100 ml Water (for simple syrup)
• 1 tbsp Amaretto Liqueur (adds nutty flavor to syrup)
• 200 g Hazelnuts (roasted)
• 100 g Granulated Sugar (for caramelizing hazelnuts)
• 20 ml Hazelnut Oil (to smooth praline paste)
• 5 Egg Yolks (room temperature)
• 100 g Caster Sugar (for custard)
• 250 ml Heavy Cream (for custard and later mousse)
• 250 ml Whole Milk
• 1 tsp Vanilla Extract (optional)
• 150 ml Heavy Cream (cold, for whipping into mousse)
• 200 g Dark Chocolate (70% cocoa, chopped)
• 80 ml Water (for mirror glaze)
• 80 ml Heavy Cream (for mirror glaze)
• 40 g Cocoa Powder (unsifted, for glaze)
• 120 g Granulated Sugar (for glaze)
• 7 Gelatin Sheets (soaked in cold water)
• 50 g Shaved Hazelnuts (for garnish)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat a conventional oven to 375°F (or 340°F for convection). Butter a 10‑inch round cake pan and line the bottom and sides with parchment paper cut to size.

   Time: PT10M

   Temperature: 375°F

2. Measure and Sift Dry Ingredients

   Weigh 150 g all‑purpose flour and 30 g cocoa powder. Sift together into a bowl and set aside.

   Time: PT5M

3. Whisk Eggs and Sugar

   In the stand mixer bowl, combine 6 large eggs and 200 g granulated sugar. Whisk on high speed for 3–4 minutes until the mixture is thick, pale, and forms a ribbon‑like (ropey) texture.

   Time: PT5M

4. Incorporate Butter and Cocoa

   Slowly drizzle the melted butter into the egg‑sugar mixture while mixing on low. Add the unsifted cocoa powder and mix just until combined.

   Time: PT2M

5. Fold in Flour Mixture

   Add the sifted flour‑cocoa mixture to the batter in three portions, gently folding with a spatula each time to preserve the air you have incorporated.

   Time: PT5M

6. Transfer Batter to Pan

   Lift the bowl and drop the batter from a modest height into the prepared pan. The impact helps release any trapped air bubbles.

   Time: PT2M

7. Bake the Sponge Layers

   Bake for 20–30 minutes, or until the cake springs back when touched and a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 375°F

8. Cool and Refrigerate

   Allow the cake to cool in the pan for 10 minutes, then remove, let it finish cooling on a wire rack. Once completely cool, wrap tightly in plastic and refrigerate overnight.

   Time: PT20M

9. Make Simple Syrup

   Combine 100 g sugar and 100 ml water in a saucepan. Heat over medium until the sugar dissolves and the mixture reaches a gentle boil. Remove from heat and stir in 1 tbsp amaretto. Let cool.

   Time: PT10M

10. Prepare Hazelnut Praline Paste

    In a clean pan, melt 100 g sugar until amber, then quickly add the roasted hazelnuts. Stir to coat, then transfer to a food processor, pulse until a coarse paste forms. Add 20 ml hazelnut oil and blend until smooth.

    Time: PT15M

11. Cook Custard (Buffalo Cream)

    In a bowl, whisk 5 egg yolks with 100 g caster sugar until pale and thick. In a saucepan, heat 250 ml heavy cream and 250 ml whole milk until just below boiling (scalding). Temper the hot liquid into the yolk mixture a little at a time, then return everything to the saucepan and cook over low heat, stirring, until the custard coats the back of a spoon.

    Time: PT15M

12. Whip Cream for Mousse

    Chill a mixing bowl and whisk attachment. Pour 150 ml cold heavy cream into the bowl and whip to soft peaks.

    Time: PT5M

13. Make Chocolate Ganache and Combine with Whipped Cream

    Heat 200 g dark chocolate with 150 ml heavy cream in a saucepan until just scalding, then let cool to about 98 °F (36 °C). Fold the ganache into the whipped cream in three additions, mixing gently to keep the mousse airy.

    Time: PT10M

14. Assemble the Cake Layers

    Place the first sponge layer on a board, brush generously with the cooled simple syrup, spread a thin layer of hazelnut praline paste, then spread a layer of custard. Top with the second sponge layer and repeat. Wrap the assembled cake and place in the freezer for 45 minutes to set.

    Time: PT20M

15. Add Chocolate Mousse

    Remove the cake from the freezer, spread the chocolate‑hazelnut mousse evenly over the top and sides. Return to the freezer for another 45 minutes to firm.

    Time: PT5M

16. Prepare Mirror Glaze

    In a saucepan combine 80 ml water, 80 ml heavy cream, 40 g cocoa powder, and 120 g granulated sugar. Heat, stirring constantly, until it reaches 217 °F (103 °C). Remove from heat, add the pre‑soaked 7 gelatin sheets, stir until dissolved. Cool the glaze to 90‑100 °F (32‑38 °C).

    Time: PT15M

    Temperature: 217°F

17. Glaze the Cake

    Unwrap the chilled cake, place it on a wire rack over a tray, and slowly pour the mirror glaze over the top, allowing it to flow down the sides. Let the glaze set for 10 minutes.

    Time: PT10M

18. Garnish and Serve

    Sprinkle shaved hazelnuts over the glazed surface. Chill the cake for another 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: egg replacer (for vegans)
• Instead of Granulated Sugar: coconut sugar
• Instead of All-Purpose Flour: cake flour
• Instead of Unsalted Butter: vegetable oil
• Instead of Cocoa Powder: dark cocoa powder
• Instead of Amaretto Liqueur: almond extract
• Instead of Hazelnuts: almond butter
• Instead of Hazelnut Oil: vegetable oil
• Instead of Egg Yolks: silken tofu (veg)
• Instead of Heavy Cream: whipping cream
• Instead of Whole Milk: 2% milk
• Instead of Dark Chocolate: semi‑sweet chocolate
• Instead of Gelatin Sheets: powdered gelatin

Equipment Needed

• Kitchen Scale
• Mixing Bowls
• Stand Mixer
• Fine Mesh Sieve
• 10‑Inch Round Cake Pan
• Parchment Paper
• Oven
• Saucepan
• Thermometer
• Whisk
• Spatula
• Freezer

Critical Steps — Do Not Skip

• Do not over‑mix the sponge batter after adding flour.
• Drop the batter from a slight height to eliminate air pockets.
• Bake until the sponge is springy and a toothpick comes out clean.
• Temper the hot cream into the egg yolk mixture slowly to avoid curdling.
• Cool the chocolate ganache to ~98 °F before folding into whipped cream.
• Mirror glaze must be cooled to 90‑100 °F before pouring.
• Work quickly when glazing to achieve a smooth, glossy finish.

Chef Tips from the Video

• Use room‑temperature eggs for maximum volume in the sponge.
• Roast hazelnuts beforehand for deeper flavor in the praline.
• For a shinier glaze, add a tablespoon of corn syrup to the mirror glaze mixture.
• When slicing, dip the knife in hot water, wipe dry, and repeat for clean cuts.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Not recommended; the glaze may soften.

Make-Ahead Tips

• Bake the sponge layers a day ahead and store wrapped in the fridge.
• Praline paste can be made up to 3 days in advance and kept refrigerated.
• Custard can be prepared ahead, cooled, and covered.
• Mirror glaze can be prepared up to 2 hours before use; keep at 90‑100 °F.

Frequently Asked Questions