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1
Start by making the base.
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2
Gently melt the chocolate and stir in the ginger.
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3
Then mix in the ground almonds.
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4
Let cool for a minute until the mixture is not too hot to handle.
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5
Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
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6
Put the plate in the fridge while you make the mousse.
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7
To make the mousse, chop the chocolate into small pieces and place in a bowl.
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8
In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
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9
Lightly whip the remaining double cream.
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10
Do not overwhisk or the mousse will become grainy.
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11
Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
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12
Pour the mousse mix into the cake ring on top of the base.
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13
Cover with cling film and place in the fridge for at least an hour before proceeding.
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14
Meanwhile, you can make the glaze.
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15
Chop up the chocolate and set aside.
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16
In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
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17
Place the sugar in a small pan over medium heat.
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18
As it heats up, the sugar will begin to melt and caramelise very quickly.
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19
You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
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20
When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
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21
Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
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22
When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
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23
You can now leave the cake overnight.
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24
The next day, dust it with cocoa powder and then decorate it.
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25
Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
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26
Sprinkle the hazelnuts all over the top.
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27
Keep cool until you are ready to serve the cake.
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28
It cuts best if you use a knife dipped in hot water.
