Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 635kcal 31%
Fat 38g 58%
Saturated Fat 16g 80%
Carbohydrates 65g 21%
Fiber 5g 20%
Sugar 52g 104%
Protein 11g 22%
Cholesterol 165mg 55%
Sodium 55mg 2%

Percent Daily Values are based on a 2,000 calorie diet.

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Prue Leith’s Torta Setteveli

Name: Prue Leith’s Torta Setteveli
Prep time: 90 min
Cook time: 30 min
Yield: Serves 12–16
Ingredients: Génoise sponge:; 130g plain flour; 50g cocoa; 180g caster sugar; 6 large eggs; 30g unsalted butter, melted, plus extra for greasing; Sugar syrup:; 75g caster sugar; 1 tbsp hazelnut liqueur; Praline paste:; 125g caster sugar; 200g blanched hazelnuts, toasted; 2 tbsp hazelnut oil; Hazelnut bavarois:; 12g gelatine (about 7 leaves); 200ml milk; 200ml double cream; 5 egg yolks; 100g caster sugar; 450ml double cream; Praline layer:; 65g 70% dark chocolate; 25g unsalted butter; 40g feuilletine; Chocolate mousse:; 400ml double cream; 150g 70% dark chocolate, chopped; Chocolate mirror glaze:; 12g gelatine (about 7 leaves); 80ml double cream

Prep 1h 30m

Cook 30m

Traditionally served at birthday celebrations in the city of Palermo in Sicily, the torta settevelli is seven layers (settevelli is Italian for "seven veils") of chocolate and hazelnut in various guises. The result is a light, rich cake.

Cakes

Dessert

Notes

1 (England) tablespoon = 1 (US) tablespoon + 1/2 teaspoon

Make 50% more mirror glaze than called for in the recipe

Tools:
26 cm round cake tin
Sugar thermometer
Silicone mat
Acetate collar to fit the cake tin
Cooking thermometer
4 lengths of acetate, each 20 cm long
Chocolate scraper
Baguette molds

Nutrition Facts

Prue Leith’s Torta Setteveli

Ingredients

Génoise Sponge

Sugar Syrup

Praline Paste

Hazelnut Bavarois

Praline Layer

Chocolate Mousse

Chocolate Mirror Glaze

Decorate

Steps

Nutrition Facts

Notes

Comments