Chocolate Mousse Cake

After all those delicious cookies and other treats during the holiday season, it's going to be great to have a break during January. However, I couldn't resist, I just gotta share the recipe of this cake that I preapred for New Year's Eve. I would like to wish with this chocolate bombe everyone: Happy New Year!

Ingredients:
hazelnut "meringue":

240 g powder sugar
20 g cocoa
140 g finely ground hazelnut
4 egg whites
dark chocolate mousse:
4 egg yolks
110 g simple syrup
200 g dark chocolate (60% cocoa)
400 g cream
whisky-dark chocolate ganache ( by katucikonyha):
50 ml cream
125 g dark chocolate
20 ml whisky
chocolate sponge (Ladurée):
30 g flour
22 g potato starch
15 g cocoa
3 eggs
75 g sugar

chocolate glaze (Ladurée):
150 g dark chocolate (minimum 60% cocoa)
120 ml cream
60 g milk
30 g sugar
30 g butter

Sift powder sugar and cocoa. Beat egg whites with a pinch of salt, then stir in the sifted ingredients and the ground hazelnut. Pipe two circles on a baking paper, one about 15 and one 17 cm diameter and dry on 140°C (keep the oven open with a wooden spoon). Cool on a wrack.  Melt chocolate over steam, beat egg yolks with simple syrup in water bath, so that half of the bowl is covered with water, beat until thick and creamy. Remove and beat until it cooles. Stir molten chocolate to the beaten egg yolks and fold in beaten cream. For the ganache bring cream to the boil and pour it over the chopped chocolate, then stir in the whisky. For the sponge preheat the oven to 170 °C.  Beat egg whites with sugar until stif, then stir in the egg yolks and fold in the sifted flour, starch and cocoa. Pipe a circle onto a baking sheet about 23-25 cm and bake for 10-15 minutes. Cover a round bowl with foil and pour some chocolate mousse into it, cover with one hazelnut "meringue", then add the rest of the mousse, cover with the other hazelnut base and pour ganahe on it. Then cover it with the sponge and chill over night. The next day remove it from the bowl and freeze for about 45 minutes, then cover with the glaze and decorate with macarons and coarsly chopped hazelnut. For the glaze bring cream, milk and sugar to the boil, then pour it over the chopped chcolate and stir until smooth. Finally stir in the room temperature chocolate and as soon as it is lukewarm cover the cake.