Torta Settevelli

Torta Settevelli

Torta Setteveli (Italian for seven-veil cake) is a seven-layer cake traditionally served on birthdays.  This cake is composed of a base of sponge cake, chocolate and hazelnut Bavarian cream layers and a crunchy praline base. Setteveli was conceived by master pastry chefs Luigi Biasetto (Padua), Cristian Beduschi (Belluno) and Gianluca Mannori (Prato), who together make up the Italian team that with this cake won the international Coupe du Monde de la Pâtisserie award in Lyon in 1997.

Torta Setteveli

Serving Size:
8
Time:
1 hour 45 minutes
Difficulty:
Intermediate

Ingredients

  • Chocolate Cake:
  • 3 large eggs
  • 100g white granulated sugar
  • 75g 00 flour
  • 25g cocoa powder
  • 15g potato starch or cornflour
  • Crunchy Chocolate:
  • 60g The Kate Tin Dark Baking Chocolate Drops
  • 10g salted butter 
  • 30g cornflakes
  • 25g hazelnuts, skinned and toasted
  • Chocolate Mousse:
  • 250ml whole milk
  • 100g sugar
  • 35g cornflour
  • 2 large egg yolks
  • 1 gelatine sheet or 2 tsp gelatine powder
  • 30ml water
  • 120g The Kate Tin Dark Baking Chocolate Drops
  • 75g hazelnut paste
  • 500ml single cream
  • Sugar Syrup:
  • 200g white granulated sugar
  • 200ml water 
  • Chocolate Mirror Glaze:
  • 220ml water
  • 300g (360ml) white sugar
  • 185ml cream
  • 2 tbsp water
  • 90g (180ml) The Kate Tin Cocoa Powder
  • 8 gelatine sheets or 25g gelatine powder

Directions

  1. Preheat oven to 180°C. Grease and line a 23cm cake tin.
  2. Place the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment and beat for 20 minutes or until very light and fluffy. Sift the flour, cocoa powder and starch together then fold into the egg mixture gently. Pour into the cake tin and bake for 30 minutes until a toothpick inserted comes out clean. Allow to cool before unmoulding. Cut the sponge in half lengthwise.
  3. For the crunchy base, gently melt the dark chocolate and butter together then stir in the crushed cornflakes and nuts. Press into the base of a greased 25cm cake tin and refrigerate to set. 
  4. To make the mousse filling, heat the milk in a saucepan. Whisk the sugar, cornflour and egg yolks together then gradually pour in the hot milk. Return the mixture to the saucepan and cook until thick and glossy. Divide between two bowls. Stir the chopped dark chocolate into one bowl and the hazelnut paste into the other. Sprinkle the gelatine over the water and allow it to absorb. Microwave for 30 seconds until melted and then divide between the two bowls. Stir to combine. Allow to cool to room temperature.
  5. Whip the cream until soft peaks form. Divide between the two bowls and gently fold in the cream. Place the sugar and water in a saucepan and heat until dissolved. Set aside.
  6. To assemble the cake, cut a long strip of baking paper the same width as the cake tin and place it around the edges of the cake tin with the crunchy chocolate disc. Spread half of the chocolate mousse on the disc, then top with a sponge cake layer. Spoon 2-3 tbsp of the sugar syrup on top of the sponge then add all of the hazelnut mousse.
  7. Top with a sponge cake and another 2-3 tbsp sugar syrup. Finish the cake with another layer of chocolate mousse and place in the freezer while you prepare the topping.
  8. For the mirror glaze, in a saucepan, combine the water, sugar, fresh cream and cocoa powder. Simmer, for about 5 minutes, until the mixture slightly thickens. Soften the gelatine sheets in water and add to the hot glaze. Set over an ice bath and whisk until the glaze thickens and reaches about 26˚C, about 1 minute. Remove the cake from the freezer. Unmold the cake and remove the paper collar. Set the cake on a small cake tin on top of a baking tray. Pour the glaze over, all at once, so it runs down the sides. Refrigerate until ready to serve.
Torte Setteveli
How to: Chocolate Mousse Easter Eggs

How to: Chocolate Mousse Easter Eggs

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Making your own chocolate Easter eggs is a fun challenge – with the help of a chocolate-maker, we’ll show you how! 

This Chocolate Mousse Easter egg is layered with fluffy decadent chocolate mousse, light-air sponge and encased in really great quality chocolate! If you’re up for the challenge of making your own Easter eggs this year, this guide will take all the intimidation out of it. Especially because you’ll be learning from an actual chocolate maker! I visited AFRIKOA chocolate where their head chocolate maker, Antonino Allegra, showed me how simple it is to recreate.  

WHAT YOU NEED:
  1. Easter egg moulds (you can find these relatively cheaply at baking shops or online at Barco 
  2. Make the chocolate sponge and chocolate mousse ahead of time (or cheat and buy them if you’d rather focus on getting the Easter egg right).
  3. Tempered chocolate (see how to temper chocolate here) – you can totally cheat and use baking chocolate for the shell but don’t skimp on the good stuff for the mousse. 
  4. Patience – remember this is a challenge! So take your time and enjoy the process. 

 

STEP 1: fill the two halves of the Easter egg mould with tempered chocolate (or baking chocolate) then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean.

STEP 2: Place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.

STEP 3: Place the chocolate mousse into a piping bag fitted with a plain nozzle.

STEP 4:  fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould. Repeat the process with the other half of the egg. 

STEP 5:  ‘glue’ the two halves together, pipe a little chocolate around the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely. 

STEP 6: Mix the gold dust with a little vodka or vanilla essence and use a clean pastry brush to splatter it onto the egg. Serve on a bed of chocolate curls, if desired. 

Challenge accepted? Good, now make sure to take me @TheKateTin on Facebook, Instagram or Twitter so I can oooh and aaah over your beautiful creation! Or if you’re struggling, drop me a DM and I’ll try my best to help! 

 

Chocolate Mousse Easter Egg
Yields 4
A chocolate Easter egg filled with layers of chocolate sponge and chocolate mousse
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Nutrition Facts
Serving Size
0g
Yields
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Chocolate Sponge
  2. 100g cake flour
  3. 30g good-quality cocoa powder
  4. 2.5g bicarbonate of soda
  5. 1/8 tsp baking powder
  6. pinch of salt
  7. 56g eggs (about 1 large egg)
  8. 125g white sugar
  9. 1 tsp vanilla extract
  10. 85g mayonnaise
  11. 105ml water
  12. Chocolate Mousse
  13. 2 cups (500ml) cream, divided
  14. 225g AFRIKOA 70% dark chocolate,chopped
  15. 2 large egg yolks, at room temperature
  16. ¼ cup white sugar
  17. ¼ cup water
  18. 500g AFRIKOA 70% dark chocolate, tempered
  19. 1 x large Easter Egg mould (approx. 15cm x 10cm wide)
  20. Edible gold dust, to decorate
Instructions
  1. Preheat the oven to 180 degrees Celsius (160 fan-forced). Line a sheet pan 30cm x 20cm with baking paper. Sift the dry ingredients together. In the bowl of a stand mixer, whisk the eggs, sugar and vanilla for 1 minute to combine, then increase the speed and whip until thick and pale yellow – about 5 minutes. When the whisk is lifted, it should form a slowly dissolving ribbon – this is called ribbon stage. Add the mayonnaise and whip until combined. Fold in the dry ingredients and water, alternately, in 2 stages. Pour the batter into the prepared baking tin and bake for 10 minutes or until a skewer inserted comes out clean. Allow the cake to cool completely, then cut into 3cm wide strips. Set aside.
  2. To make the chocolate mousse, whip half the cream to soft peaks then refrigerate until needed. Heat the rest of the cream to just below boiling point, then pour over the chopped chocolate. Allow to stand for a few minutes then stir until smooth. Set aside. Whip egg yolks on high speed in a stand mixer until light and stiff. Place the sugar and water in a small saucepan and stir until the sugar has dissolved then bring to the boil. Simmer until the syrup reaches 120 degrees Celsius on a sugar thermometer. Start whipping the egg yolks again on low speed and gradually add the hot sugar syrup down the side of the bowl. Whip until the mixture has doubled in volume and is body temperature. Test the temperature of the ganache (it should also be body temperature), then fold the ganache into the whipped yolks. Fold in the whipped cream in 2 batches. Place the mousse in a piping bag fitted with a straight nozzle, ready for assembling.
  3. To make the Easter egg; fill the two halves of the Easter egg mould with tempered chocolate then quickly turn them over to allow the excess chocolate to drip off. Give the moulds a few taps to help the process. Once the dripping has stopped, use a palette knife to scrape the edge of the mould clean then place the moulds on a cooling rack, facing down, in the refrigerator to set. Repeat the process to add another layer of chocolate on the inside of the egg to strengthen it. Refrigerate to set.
  4. Assemble the Easter egg, fill each half 1/3 of the way with mousse then layer the cake and chocolate mousse alternately inside one half of the mould.To ‘glue’ the two halves together, pipe a little chocolate around the edges and gently press the one half onto the hot baking tray to melt the edges. Immediately stick the two halves together, making sure to seal the edges carefully. Allow to set completely. Decorate with gold dust.
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The Kate Tin https://thekatetin.com/
Recipe and images originally created for Food & Home Entertaining Magazine