Torta Setteveli - Seven Veils Cake

Ingredients

• For the chocolate sponge cake: For the chocolate sponge cake:
• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 30g (1/4 cup) unsweetened cocoa powder 30g (1/4 cup) unsweetened cocoa powder
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the chocolate mousse: For the chocolate mousse:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 4 large eggs, separated 4 large eggs, separated
• 60g (1/4 cup) granulated sugar 60g (1/4 cup) granulated sugar
• 1/4 cup strong brewed espresso, cooled 1/4 cup strong brewed espresso, cooled
• For the hazelnut praline: For the hazelnut praline:
• 100g (3/4 cup) hazelnuts, toasted and finely chopped 100g (3/4 cup) hazelnuts, toasted and finely chopped
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• For the chocolate ganache: For the chocolate ganache:
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 200ml (3/4 cup + 2 tablespoons) heavy cream 200ml (3/4 cup + 2 tablespoons) heavy cream
• For the chocolate glaze: For the chocolate glaze:
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 50ml (3 tablespoons + 1 teaspoon) heavy cream 50ml (3 tablespoons + 1 teaspoon) heavy cream
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (total), 14g (saturated)
• Carbohydrates: 45g (total), 32g (sugars)
• Protein: 8g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line the bottom of a 23cm (9-inch) round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Sift the flour, cocoa powder, baking powder, and salt into the egg mixture. Gently fold until just combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
6. 6.
   Meanwhile, prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Let it cool slightly.
7. 7.
   In a separate bowl, whisk the egg yolks and sugar until pale and creamy. Gradually pour in the cooled melted chocolate, whisking continuously.
8. 8.
   In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
9. 9.
   Stir in the cooled brewed espresso until well combined. Set aside.
10. 10.
    For the hazelnut praline, heat the granulated sugar in a saucepan over medium heat until it melts and turns golden brown. Add the toasted chopped hazelnuts and stir to coat evenly.
11. 11.
    Transfer the praline mixture onto a baking sheet lined with parchment paper. Let it cool completely, then break it into small pieces.
12. 12.
    To make the chocolate ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until smooth and glossy.
13. 13.
    Once the cake has cooled, carefully slice it horizontally into three equal layers.
14. 14.
    Place one layer of the cake on a serving plate. Spread half of the chocolate mousse over the cake layer, then sprinkle half of the hazelnut praline on top.
15. 15.
    Repeat the process with the second cake layer, remaining mousse, and praline. Top with the final cake layer.
16. 16.
    Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the ganache evenly.
17. 17.
    Refrigerate the cake for at least 2 hours to set.
18. 18.
    For the chocolate glaze, melt the dark chocolate, heavy cream, and butter together in a heatproof bowl set over a pan of simmering water. Stir until smooth.
19. 19.
    Remove the cake from the refrigerator and pour the chocolate glaze over the top, spreading it gently with a spatula.
20. 20.
    Return the cake to the refrigerator for another 30 minutes to set the glaze.
21. 21.
    Once set, the Torta Setteveli is ready to be served and enjoyed!

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts in a preheated oven at 180°C (350°F) for about 10 minutes until fragrant. Rub them in a clean kitchen towel to remove the skins before finely chopping.

Tips & Tricks

• For a more intense chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
• Make sure the cake layers are completely cooled before assembling to prevent the mousse from melting.
• To achieve a smooth and glossy ganache, chop the chocolate into small pieces for easier melting.
• Allow the cake to chill in the refrigerator for a few hours before serving to enhance the flavors and texture.
• Serve the Torta Setteveli with a dollop of whipped cream or a scoop of vanilla gelato for an extra indulgence.

Serving advice

Slice the Torta Setteveli into generous portions and serve on dessert plates. Garnish each slice with a sprinkle of cocoa powder or a chocolate curl for an elegant touch. Pair it with a cup of freshly brewed espresso or a glass of sweet dessert wine to complement the richness of the cake.

Presentation advice

Present the Torta Setteveli on a cake stand or a decorative platter to showcase its beautiful layers. Dust the top with powdered sugar and arrange some whole hazelnuts around the base for an eye-catching display. For an added touch, place a few edible flowers or mint leaves on top of the cake.