Blackout Sponge Cake with White Coffee Anglaise and Hazelnut Toffee

Sponge Cake:
150 grams AP flour
60 grams coco powder
5 grams salt
8 grams baking soda
8 grams baking powder
300 grams sugar
125 grams eggs
185 grams buttermilk
170 grams cold brewed coffee
85 grams butter, melted but cool

White Coffee Anglaise:
1 cup milk
1 cup cream
150 grams sugar
7 egg yolks
1 cups coffee beans

Hazelnut:
½ cup butter
½ cup sugar
1.5 tablespoons water
½ tablespoon light corn syrup
1/3 cup chopped hazelnuts

Sponge Cake:
Preheat oven to 325. Sift the flour, coco powder, sugar, salt, baking soda and baking powder together and place in the bowl of an electric mixer. Combine eggs, buttermilk, and coffee in another bowl and whisk together to obtain a homogenous mix. Place the bowl with the dry ingredients on a mixer with the paddle attachment on low speed and slowly pour in the egg mixture. Once the liquid has been completely incorporated, pour in the butter and mix until it has combined completely.  Divide the batter into the prepared molds and bake until the cake springs back when it yields to gentle pressure, 15-20 minutes. You can also test doneness by using a cake tester. Allow cakes to cool to room temperature.

White Coffee Anglaise:
In a large container, soak the coffee beans in the milk and cream overnight. Strain the coffee beans from the liquid and place in a medium size saucepot with the sugar. Bring to a simmer. In a medium mixing bowl, whisk the eggs until a homogenous mixture is formed. When sugar is dissolved, slowly temper in the liquid. Return to sauce pot and slowly cook until a nappe consistency is reached. Allow to chill.

Hazelnut:
Prepare a sheet tray with a silpat. In a large heavy saucepan, add butter and begin to melt. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).

Remove from the heat; stir in hazelnuts. Pour into prepared pan and using a spatula create as thin a layer as possible. Let stand at room temperature until cool. Crack and use to garnish.

To serve: Pour a small amount of the anglaise on top of the cake and then garnish with the hazelnut toffee.