Orange salted caramel chocolate mirror glaze cake

Whip the eggs and sugar on high speed until thick and mousse-like and a lifted whisk leaves a ribbon trail.

Sift in the flour one third at a time, folding each batch in with a large metal spoon, cutting through and over and rotating.

Fold in the orange zest and a pinch of salt.

Pour the melted butter slowly down the side of the bowl and fold it in.

Grease and line two eight inch cake pans with parchment and divide the batter between them.

Bake at 350F for 18 to 20 minutes, until a tester comes out clean.

The cake is done when the edges pull away from the pan and the centre springs back.

Cook the muscovado sugar and butter over low heat, stirring three to four minutes until the sugar has completely dissolved.

Mix in the heavy cream, bring the heat up and simmer one minute.

Off the heat, stir in the flaky salt and stir occasionally until cool.

Whisk the remaining heavy cream to soft peaks, then mix in the salted caramel on slow speed, streaming it in.

Cut each cake in half horizontally to make four layers.

Stack the layers with a quarter inch layer of the caramel cream between each.

Crumb coat with a thin layer all over and chill 20 minutes.

Reserve five tablespoons of the cream, then apply the rest in a thick smooth layer over the whole cake and chill until set.

Heat the cream, sugar, cocoa powder and water gently, stirring; once the sugar has dissolved turn the heat up and simmer two minutes.

Off the heat, cool 10 minutes, stirring as it cools.

Stir the gelatin powder into a quarter cup of water and let it bloom a couple of minutes.

Stir the bloomed gelatin into the chocolate mixture until dissolved, pass through a sieve, tap the surface to remove air bubbles and cool until it pours like custard.

Set the chilled cake on a rack and pour the glaze starting at the centre in an expanding spiral outward so it carries over the sides.

Chill the glazed cake in the fridge immediately.

Bring two cups of water to a boil with three tablespoons of baking soda, add the hazelnuts and boil three minutes.

Drop the hazelnuts into cold water, then squeeze the skins off keeping the nuts whole.

Cook the sugar and water over medium heat without stirring, swirling only, until amber; recipe says three to four minutes.

Push a toothpick into each hazelnut, dip in the caramel and hold it upside down over a baking dish so the caramel drips into a point.

Pipe eight small circles of the reserved salted caramel cream around the top of the cake.

Stand a pointed hazelnut on each circle of cream.