Combine 150g sugar and 75 ml water in a saucepan and cook until the sugar dissolves and reaches 103°C. Add 150g hazelnuts and stir until the sugar melts and turns golden brown.

Pour the caramelized nuts onto a baking sheet to cool, then break into pieces and grind in a blender until smooth (add 1-2 tsp of oil if needed). Set aside in a bowl.

Chocolate Sponge Cake

Melt 30g dark chocolate chips and 30g butter over a double boiler, then mix in 40g warm milk and 3 egg yolks. Sift in 30g cake flour and 15g cocoa powder and mix until smooth.

Beat 3 egg whites with 60g sugar to stiff peaks using an electric mixer, then fold into the melted chocolate mixture. Pour the batter into a lined tray (36 x 22cm), smooth with a spatula, and bake at 180°C for 14–16 minutes.

Once cooled, remove the parchment paper and cut two 16cm square cake sheets. Save any leftovers for a snack!

Bloom 1.5g gelatin in 1 tbsp of milk, then melt 55g dark chocolate chips with 35g hot cream, mixing well. Add the gelatin to the chocolate.

Whip 125g heavy cream to soft peaks and fold in the chocolate mixture. Pipe the mousse onto the first sponge sheet, smooth it out, and chill for 15 minutes.

Bloom 1 gelatin sheet (1.5g) with 1 tbsp milk and 55g praline paste. Whip another 125g cream to soft peaks, fold in the praline mixture, and pipe onto the second sponge layer.

Chill the assembled chocolate cake in the freezer for 3–4 hours to set.

Combine 40g sugar, 60g water, 15g glucose syrup, and 10g cocoa powder in a saucepan and bring to a boil for 2-3 minutes. Stir in 3g bloomed gelatin (2 sheets) and sift twice to ensure smoothness.

Let the glaze cool to 32°C, then pour over the chilled cake. Let it set in the fridge for 30 minutes.

Wrap a hot towel around the mold to easily remove the cake. Decorate with chocolate curls, chopped hazelnuts, or your favorite touches.

Slice, serve, and enjoy the decadent, layered chocolate praline cake!