Prue Leith showcased her torta setteveli (seven veils cake) with chocolate mousse on the Great British Bake Off 2018.

The delicious mirror glazed cake recipe was set as the technical challenge in this year’s semi final of Bake Off.

The ingredients for the genoise sponge: 130g plain flour, 50g cocoa, 180g caster sugar, 6 large eggs and 30g unsalted butter, melted, plus extra for greasing.

For the sugar syrup: 75g caster sugar and 1 tbsp hazelnut liqueur.

For the praline paste: 125g caster sugar, 200g blanched hazelnuts, toasted and 2 tbsp hazelnut oil.

For the hazelnut bavarois: 12g gelatine (about 7 leaves), 200ml milk, 200ml double cream, 5 egg yolks, 100g caster sugar and 450ml double cream.

For the praline layer: 65g 70% dark chocolate, 25g unsalted butter, 40g feuilletine.

For the chocolate mousse: 400ml double cream, 150g 70% dark chocolate, chopped.

For the chocolate mirror glaze: 12g gelatine (about 7 leaves), 80ml double cream, 40g cocoa powder and 120g caster sugar.

To decorate: 100g 70% dark chocolate.

See the recipe in Prue’s new book titled: Prue: My All-time Favourite Recipes available from Amazon now.