Delice of blond chocolate with plum and hazelnut

Ingredients for 4 servings:

• 160 g egg yolk
• 110 g sugar
• 105 g flour
• 125 g hazelnut semolina
• 70 g butter
• 190 g protein
• 70 g sugar
• 125 g milk
• 125 g cream
• 50 g egg yolk
• 25 g sugar
• 600 g chocolate, blonde
• 3 sheets of gelatin
• 450 g cream, whipped until stiff
• 400 g plums
• 100 g sugar
• 100 g plum puree
• 1 pinch of cinnamon
• ½ tsp pectin
• ½ tsp sugar
• 1 lemon(s), juice
• 115 g cream
• 25 g glucose
• 100 g chocolate, dark
• 1 tbsp hazelnut praline
• 250 g cream
• 100 g hazelnut semolina
• 100 g brown sugar
• 100 g butter
• 100 g flour

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Mix the flour and hazelnut semolina well. For the sponge cake, beat the egg yolks with 110g of sugar. Melt the butter and set aside. Beat the egg whites with 70g of sugar. Now fold the beaten egg yolks and 1/4 of the beaten egg whites into the flour and hazelnut semolina mixture, then fold in the remaining egg whites. Finally, mix in the melted butter. Spread the mixture on a baking tray lined with baking paper and bake in the oven at 190°C for approx. 10 minutes. For the blonde chocolate mousse, beat the egg yolks and sugar. Bring the milk and cream to the boil, pour over the egg yolk mixture, and mix. Briefly soak the gelatine in cold water, add it, and dissolve it. Melt the chocolate in a plastic container in the microwave and add it to the mixture. Mix thoroughly with a hand blender, then stir over a water bath until cold. Fold in the whipped cream, spread the mixture on the sponge base, and chill. For the plum ragout, simmer the sugar with a splash of water until caramelized. In the meantime, wash the plums, remove the stones, and cut into small cubes. Deglaze the caramel with the plum puree and add the cinnamon. Bring to a boil briefly, then add the plums and cook until soft. Mix the sugar and pectin and stir in. Cook for 1 minute, then remove from the heat. Stir in the lemon juice, transfer to a bowl, and chill. For the hazelnut ganache, bring 115g of cream to a boil with the glucose, then melt the chocolate, add it to the warm cream, and blend with a hand blender. Add the hazelnut praline and finally stir in the 250g of cold, liquid cream. Chill and whip like cream before serving, then fill a piping bag. For the hazelnut crumble, combine all the crumble ingredients, then place on a baking tray and bake for 14 minutes at 160°C. To serve: Cut the sponge cake into rectangles and place them on plates. Place some of the plum ragout next to the sponge cake and decorate with a few dots of the whipped ganache. Finally, top with some crumble.