Lemon-Chocolate Mousse Cake.

• 2 15/16 tablespoons ground almonds
• 3/4 cup ground hazelnuts
• 6 3/4 tablespoons sugar
• 3 1/4 tablespoons flour
• 4 egg whites
• 1 lemon zest
• 3 7/8 tablespoons hazelnuts chopped
• 1 1/8 teaspoons unflavored gelatin
• 2 egg yolks
• 3/4 tablespoon sugar
• 7 tablespoons milk
• 1 7/8 tablespoons dark chocolate chopped.
• 5 5/8 ounces hazelnut chocolate gianduja, chopped.
• 1 tablespoon unflavored gelatin
• 2 5/8 tablespoons egg yolks
• 2 tablespoons sugar
• 2 5/16 tablespoons lemon juice
• 1 lemon
• 7/8 cup white chocolate chopped.
• 1 1/8 cups whipped cream
• 2 1/4 cups whipped cream
• lemon jam for garnish.

1. Combine ground almonds, ground hazelnuts. flour and 85 gr. sugar.
2. With an electric mixer beat the egg whites, when they start becoming opaque add 45 gr. sugar and lemon zest. Keep beating until stiff peaks form.
3. Add the almond-hazelnut mixture and gently fold with a rubber spatula.
4. Preheat oven to 340F.
5. Spread out the batter on a baking sheet lined with parchment paper.
6. Sprinkle with chopped hazelnuts and bake for about 15 minutes.
7. Let cool.
8. Make chocolate mousse:
9. Dissolve the gelatin in cold water, and set aside.
10. With an electric mixer, beat the egg yolks and sugar.
11. In a small saucepan, heat the milk until small bubbles start forming on the edge of the pan.
12. Slowly pour the hot milk into the egg-sugar mixture, stir and return to the saucepan over low heat until the mixture thickens.
13. Add the softened gelatin and the chocolate then whisk until well incorporated.
14. Make white chocolate-lemon mousse:
15. In a small bowl with cold water, dissolve the remaining gelatin. Set aside.
16. Beat the egg yolks and sugar until pale.
17. In a small saucepan heat the lemon juice and zest.
18. Add to the egg yolk-sugar mixture and whisk until well incorporated.
19. Return to the pan and cook over low heat until thick. Add the gelatin and mix.
20. Allow to cool.
21. Melt and temper the white chocolate to reach a temperature of 115F
22. Add 70 gr. of whipped cream, folding gently with a rubber spatula.
23. Add the lemon mixture and the remaining whipped cream.
24. To assemble, cut the cake into a 9 inch circle.
25. Place in the bottom of a 9 inch spring form pan lined with parchment paper, (hazelnuts side up).
26. Top with a layer of chocolate-gianduja mousse, let it set in the fridge for about 1 hour.
27. Then top with a layer of lemon mousse. Smooth the surface and store in your fridge until set.
28. Unmold the cake. Garnish with melted lemon jam.

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Taken from www.yummly.com/recipe/Lemon-Chocolate-Mousse-Cake_-2043977 (may not work)