Hazelnut Chocolate Cream Cake

Preheat the oven to 175°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Beat the egg whites with a pinch of salt until soft peaks form. Gradually add 65 g of sugar and continue beating until stiff peaks form.

In another bowl, beat the egg yolks with the remaining 100 g of sugar until light and fluffy.

Sift the flour and cocoa powder together and fold into the egg yolk mixture. Gently fold in the beaten egg whites until no streaks remain.

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

In a saucepan, combine 220 g sugar, 160 g cream, butter, and salt. Cook over medium heat until the mixture reaches a soft boil. Set aside to cool slightly.

In a large bowl, whip the remaining 150 g cream with powdered sugar and vanilla extract until soft peaks form. Add the mascarpone and mix until smooth.

Gradually incorporate the cooled sugar and cream mixture into the mascarpone mixture until well blended.

Slice the cake horizontally into two layers. Place the bottom layer on your serving dish.

Spread half of the cream mixture over the bottom layer. Place the second layer on top and spread the remaining cream.

Combine the melted milk chocolate with vegetable oil and drizzle over the top of the cake. Sprinkle with chopped roasted hazelnuts.

Refrigerate the cake for at least 4 hours, or overnight, to set before serving.