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Torta setteveli
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Prep Time:
90 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Decadent seven-layer Italian chocolate mousse dessert.
Ingredients:
  • Vegetable oil spray, to grease
  • 370g pkt Moist Chocolate Cake
  • 250ml (1 cup) water
  • 60ml (1/4 cup) vegetable oil
  • 100g dark chocolate, melted
  • 80g (2 cups) cornflakes, lightly crushed
  • 40.00 gm boiling water
  • 9.00 gm gelatine powder
  • 250ml (1 cup) pouring custard
  • 110g (1/3 cup) Nutella
  • 500.00ml (1 cup) thickened cream
  • 100g dark chocolate, coarsely chopped
  • 180g dark chocolate, coarsely chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat oven to 160°C and grease a round 20cm cake pan with oil, then line the base with baking paper. Combine cake mix, eggs, water, and oil in a bowl using an electric beater. Pour the batter into the pan and bake for 45-50 minutes until a skewer comes out clean. Cool the cake on a wire rack, then trim the top, discarding the dome. Slice two 1cm-thick discs from the cake, saving the rest for later use.
  • First, prepare the crunchy chocolate base by greasing a 20cm springform pan with oil and lining the base and sides with plastic wrap. Mix together chocolate and cornflakes in a bowl, then spread the mixture evenly over the base of the pan. Chill in the fridge for 15 minutes until firm.
  • For the hazelnut mousse, pour boiling water into a heatproof bowl. Sprinkle gelatine over it and whisk with a fork until fully dissolved. Let it cool for 5 minutes. In a separate bowl, whisk custard and Nutella until smooth. Gently combine gelatine mixture with custard mixture. Use an electric beater to whip the cream until soft peaks form. Carefully fold whipped cream into the custard mixture until well combined.
  • Spread a generous layer of the hazelnut mousse on top of the decadent crunchy chocolate base. Chill in the fridge for 30 minutes, or until firm. Add a cake disc on top. Keep the rest of the hazelnut mousse at room temperature, giving it a gentle whisk occasionally to maintain its smooth consistency.
  • For chocolate mousse, put chocolate in a heatproof bowl. Heat 100ml of cream in a saucepan until boiling, then pour it over the chocolate. Stir until smooth. Let it cool a bit. Whip the rest of the cream until soft peaks form, then fold it into the chocolate mixture.
  • Spread the luscious chocolate mousse generously over the cake disc, ensuring the sides are fully covered. Chill in the fridge for 15 minutes, or until it starts to firm up slightly.
  • Finish by gently placing the last cake disc on top of the chocolate mousse. Generously spread hazelnut mousse over the cake, making sure to cover the sides as well. Wrap the cake with plastic wrap and chill in the fridge for at least 3 hours until firm.
  • Place the chocolate in a heatproof bowl. Heat the cream in a saucepan until boiling. Pour the hot cream over the chocolate and let it sit for 30 seconds. Stir until the chocolate melts completely and the mixture is smooth.
  • Take the cake out of the pan and discard the plastic wrap. Place the cake on a serving plate and generously spread chocolate glaze over it, letting it drip down the sides. Chill in the fridge for 20 minutes or until the glaze is firm.

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