Hazlenut Mousse Cake

It's been ages that I had a spoon of store bought hazelnut spread, well actually, I haven't bought a jar ever since I've prepared it myself. Frankly, I do not like it at all, because it has such a strange almost rubber like consistency, and you can hardly taste the hazelnut. The homemade hazelnut spread I do not prepare often, because it is just so hard to resist, but I had these cakes for such long time on my mind, and now I just had to bake them!

Hozzávalók:
for the hazelnut mousse:
100 g hazelnut
100 g dark chocolate
1 tablespoon sugar
1 tablespoon sunflower oil
1/2 tablespoon cocoa powder
1 egg yolk
200 g heavy cream
for the pistachio sponge:
40 g almond flour
40 g ground pistachio
35 g sugar
18 g flour
2 eggs
50 g egg whites
40 g sugar
150 g dark chocolate (60% cocoa) for glazing
coarsly chopped roasted hazelnut for decoration

Roast hazelnut until golden and with a help of a kitchen cloth rub off its skin. Ground coarsly together with the sugar oil and cocoa powder. Stir it into the molten chocolate among the egg yolk. Whip heavy cream and fold it into the hazelnut-chocolate mixture. Fill it into 5 hemisphere silicon molds and chill for 4 hours, then put it into the freezer for 30 minutes. Whisk together the flour, ground almond and pistachio with 35 g of sugar and the eggs. Beat egg whites with the rest of the sugar until it makes stiff peaks. Fold beaten egg white to the egg yolk mixture and spread it on a baking paper covered sheet. Bake for 10-13 minutes on 170°C. Cut out 5 circles with a round cookie cutter and place one frozen hazelnut mousse on top and freeze for another 15-20 minutes then glaze it with molten chocolate and decorate with coarsly chopped hazelnut. Instead of coating it with molten chocolate you might want to use this chocolate glaze.