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1
Sprinkle 1 teaspoon gelatin over 2 tablespoons water in a heatproof bowl.
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2
Sprinkle the remaining 1/2 teaspoon gelatin over 1 tablespoon water in another heatproof bowl.
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3
Let soften about 3 minutes.
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4
Bring the sugar and 1/2 cup water to a boil in a medium saucepan over high heat; swirl the pan to dissolve the sugar.
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5
Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
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6
Boil until the sugar turns dark amber, about 10 minutes.
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7
Remove from heat.
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8
Slowly add 1 cup cream and the butter, stirring until the butter has melted.
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9
Put 2/3 cup caramel into a medium bowl; set aside.
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10
Stir together the remaining caramel and the unsweetened chocolate in another medium bowl; set aside.
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11
Set 1 bowl of softened gelatin over a pan of simmering water, and stir until the gelatin has melted.
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12
Repeat with the remaining bowl of gelatin.
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13
Pour the larger batch of gelatin into the plain caramel.
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14
Pour the smaller batch of gelatin into the chocolate caramel.
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15
Let both caramels cool completely, stirring occasionally, 10 to 12 minutes.
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16
Whisk the remaining 1 1/4 cups cream in a medium bowl until stiff peaks form.
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17
Fold one-third of the whipped cream into the plain caramel mixture; fold the remaining whipped cream into the chocolate-caramel mixture.
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18
Refrigerate the mousses until slightly firm, about 10 minutes.
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19
Stir the almond praline into the plain caramel mousse.
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20
5.
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21
Stir the cognac and simple syrup in a small bowl.
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22
Assemble the torte: Place 1 cake rectangle on a platter; brush with one-quarter of the cognac syrup.
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23
Spread with half the chocolate-caramel mousse.
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24
Top with another cake rectangle; brush with one-quarter of the syrup.
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25
Spread with praline-caramel mousse.
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26
Refrigerate 10 minutes to set.
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27
Top with another cake rectangle; brush with one-quarter of the syrup.
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28
Spread with the remaining chocolate-caramel mousse.
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29
Top with the remaining cake rectangle; brush with the remaining syrup.
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30
Clean the edges with an offset spatula.
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31
Refrigerate until firm, about 30 minutes.
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32
Before serving, sprinkle with bittersweet chocolate shavings.
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33
Spray a rimmed baking sheet with cooking spray; set aside.
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34
Bring the sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat.
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35
Swirl the pan to dissolve the sugar.
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36
Wash down the sides of the pan with a wet pastry brush to prevent crystals from forming.
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37
Boil until the sugar turns light amber, about 7 minutes.
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38
Add the almonds and salt; cook, stirring constantly, until the almonds are toasted and the caramel turns dark amber.
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39
Pour onto the prepared sheet.
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40
Let cool completely.
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41
Break into shards.
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42
Pulse until finely ground, with a few larger pieces remaining, in a food processor.
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43
Coat a 12 x 16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray.
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44
Line with parchment; coat with cooking spray.
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45
Dust with flour, tapping out excess.
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46
Stir together the flour and salt into a medium bowl; set aside.
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47
Preheat the oven to 450F for a sheet cake or 400F for a round cake, with a rack in the lower third.
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48
Put the eggs, egg yolks, and granulated sugar in the heatproof bowl of an electric mixer.
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49
Set over a pan of simmering water; whisk until the sugar has dissolved and the mixture is warm to the touch.
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50
Return the bowl to the mixer, fitted with the whisk attachment.
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51
Beat on medium-high speed for 2 minutes.
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52
Raise speed to high.
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53
Beat until the mixture is pale and thick, about 4 minutes more.
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54
Remove the bowl from the mixer.
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55
Sift the flour mixture over the top; using a large rubber spatula, carefully fold it into the egg mixture, cutting through the middle and lifting gently over the sides.
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56
When almost incorporated, pour the melted butter down the side of the bowl; gently fold to incorporate completely.
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57
Spread the batter evenly in the sheet or pan with a large offset spatula.
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58
Bake until golden brown and springy to the touch, about 6 minutes for a 12 x 16-inch cake and 15 minutes for a 9-inch round cake.
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59
For the 12 x 16-inch cake: Run a small knife around the sides of the baking sheet; invert cake onto a wire rack.
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60
Remove the parchment.
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61
Reinvert the cake onto the rack.
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62
Let cool completely.
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63
For the 9-inch round cake: Let cool in the pan on a wire rack for 15 minutes; run a small knife around the sides of the pan.
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64
Invert onto a rack; remove the parchment, and reinvert onto the rack.
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65
Let cool completely.
