Kambly Japonaise Cakes

Melt the dark chocolate slowly over a pan of simmering water. Spread the Bretzeli with chocolate on the chequered side. Allow to set on a wire rack. Pour the remaining chocolate onto baking paper to form dots about 1cm in diameter for the decoration.

To make the parfait: Line a cake tin with baking paper. Beat the egg yolks and sugar until fluffy. Add the hazelnut nougat and stir. Whip the cream until stiff. Beat the egg whites with the salt until stiff and gradually add the sugar while still beating until the mixture is shiny. Fold the cream and egg whites into the egg and nougat mixture. Spread the parfait in the cake tin and freeze for 3 to 4 hours.

To make the topping: Roast the hazelnuts in the oven at 200°C for 8 to 10 minutes until they are golden brown and smell good. Allow the nuts to cool slightly, then wrap in a cloth and rub together until all of their skins are removed. Chop the hazelnuts. Chop the Bretzeli as well and mix them with the chopped nuts. Beat the double cream with the nougat until stiff and place in the fridge until ready to serve.

Divide the finished parfait into Bretzeli-sized portions using a ring and return to the freezer.

Before serving, arrange half of the chocolate-coated Bretzeli and place a portion of parfait on top of each. Cover with the second halves. Spread the hazelnut nougat cream around the cake, sprinkle with the hazelnut and Bretzeli mixture and decorate with a chocolate dot.