White chocolate mousse cake

flourless chocolate biscuit
whisk the yolks, the pinch of salt, the sugar and the vanilla essence to white.
Melt the coverage in a water bath at 40ºc and mix with the beaten egg yolks.
incorporate the whipped whites in an enveloping way.
Add the ground hazelnuts and mix in an enveloping way.
place the shake on two 40x30 cm plates. lined with parchment paper.
take to the oven at 190ºc and cook for 10 minutes.

White Chocolate Mousse
In a bowl, beat the egg yolks, sugar and liquor in a double boiler. Mix with a whisk until it has the consistency of cream. remove from heat and add the unflavored gelatin, finish mixing well.
chop the chocolate and add to the preparation, taking advantage of the heat so that it melts.
add the Swiss meringue to the preparation in an enveloping way. cool the preparation for 30 '.

armed
Cut 6 rectangles from the two plates, place the first one and distribute a little chocolate mousse, place a plate and again chocolate mousse, cover with the next plate, continue until the six plates are completed, put in the refrigerator for 1 hour. then remove and cover with a white chocolate ganache and decorate with white chocolate rolls.