10 chocolate.. Or a chocolate cake in all its declination, in 10 layers, inspired by avowedly to Setteveli but that Setteveli is not. The story of this cake is complicated, but the result satisfied me completely.
I started with the idea of making the famous Setteveli & #8217;, the wonderful sweet with which the padovano Luigi Biasetto, the Rector Cristian Babylon and the pratese Gianluca Mannori won the World Pastry Cup in Lyon 1997. The recipe, copyrighted and sole property of the three pastry chefs, is secret and therefore here I met the first hurdle: My Setteveli would never be equal to the original versions I've #8217; & found around the net are many and varied. Among other things, I unfortunately I haven't tasted the original.
Then I decided to do it my way and put together my idea of the taste of Setteveli (chocolate, hazelnuts, frosting, textures) with some basics of pastry chefs (Montersino, Santin) which I personally enjoyed (the base chocolate Madeleine, the bavarois with hazelnuts, dark chocolate mousse), by adding elements of Setteveli as the disc of crispy, done though I like it, Praline with nuts and puffed rice, mirror glaze and a touch of acidity (the apricot jam, tribute to Sacher) to balance such sweetness.
From all of this came out of a cake that has chocolate in its main character, where are the soft, wet basis Madeleine, creamy hazelnut Bavarian ones, that crunchy Praline disk, the airy chocolate mousse, the tip a bit sour Apricot and the sumptuous density of & #8217; glaze. There lie to you saying it is a gentle easy to prepare: It took me 8 hours between preparations, mounting and cooling. You may notify us less but even more. So approach this cake with caution and goodwill, as beautiful and precious things, and for this hard to get. And for this reason even more beautiful and precious. Merry Christmas.