Gianduja (gianduia) Mousse cake

Preparation steps

• Cover the bottom and sides of the baking tray with butter. For the base, I put all the ingredients in the multipractice until I get a uniform mass, so I press it on the bottom of the mold. ground biscuits and ground hazelnuts, then add melted butter and combine everything.
• For the filling, grind, preferably in a coffee grinder, hazelnuts, then add oil and grind until you get a uniform mass similar to butter (hazelnut paste).
• Melt (steamed or in the microwave) both chocolates and add the cream, then the ground hazelnuts.
• Whisk the eggs and sugar especially well, until the mass turns white and visibly increases, and especially whisk the sweet sour cream into the whipped cream. Add the melted chocolate first to the beaten eggs and combine, then lightly stir in the sour cream. Pour everything over the base.
• Place the tray in a larger tray that should be half full with hot water.
• Place in a preheated oven at 180C and bake at 90 '. Turn off the oven and leave the cake inside for another 1 hour. Use a sharp knife to separate the edges of the cake from the mold, remove the hoop and transfer to a serving plate. Sprinkle with cocoa if desired.