Dark Chocolate, Caramel and Passion Fruit Gateau

Preparation

1. Bake the sponge bases, allow to cool and drizzle with the orange juice.
2. For the dark chocolate cream, lightly whip the cold QimiQ Whip, QimiQ Classic and sugar until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the milk and continue to whisk at top speed until the required volume has been achieved. Fold in the luke warm melted chocolate and dissolved gelatine.
3. For the passion fruit jelly, warm the passion fruit puree, water and sugar. Add the corn starch and gelatine, stir well and allow to cool.
4. For the caramel cream: lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the caramel syrup and continue to whisk at top speed until the required volume has been achieved. Fold in the dissolved gelatine.
5. Place the chocolate base in a Ø 26 cm cake ring and layer with the remaining ingredients in the following order: chocolate cream, passion fruit jelly, pale sponge base and caramel cream. Sprinkle with roasted haselnuts and chill well.