chocolate biscuit cake

Ingredients
For tiny biscuits:
1 cup (140 grams) all-purpose flour
1+1/4 teaspoons (5 grams) baking powder
Pinch of salt
6 tablespoons (90 grams) butter, softened
1/3 cup (70 grams) granulated sugar
2 large egg yolks
1/2 teaspoon homemade vanilla extract (double the amount if using store-bought)

For Nutella Ganache and Glaze:
1 cup (240 grams) heavy cream
200 grams bittersweet (%70 cocoa) chocolate, chopped finely
2/3 cup (200 grams) Nutella
1/4 teaspoon salt
10 tablespoons (150 grams) butter, cut into small cubes and softened
Lacquer chocolate glaze (recipe here)

Method
To prepare the tiny biscuits, sift together flour, baking powder and salt into a mixing bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium speed for a minute. Add the sugar and beat on medium speed until light and fluffy, for about 3 more minutes, scraping down the sides with a spatula as necessary. Add the egg yolks and beat until fully incorporated. Beat in vanilla. With the mixer on low speed, add the flour mixture and mix just until combined.
Cut a large piece of parchment paper, fold it in half, then fold over the three open sides to create a 6-by-10 inch envelope. Unfold the envelope, place the biscuit dough in the center of the 6-by-10 inch rectangle, flatten slightly with your hand, fold the envelope again, making sure to crease it firmly and roll out the dough from the center to the edges until you obtain a 6-by-10 inch flat dough. Transfer it on a cutting board and place in the freezer until hard, for about 15 minutes.
Preheat your oven to 350 F.
Take the dough out of the freezer, peel away the top parchment and cut the dough lengthwise into 21 even strips and then crosswise into 13 even strips to yield 273 squares.
Place the biscuits on parchment-lined baking sheets, leaving about a quarter of an inch space between them. Bake 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through, until the tops are dark golden brown. Let the biscuits cool on sheets. Biscuits can be stored in an airtight container at room temperature up to 2 days or longer in the refrigerator.
To prepare the chocolate and Nutella ganache, put the chocolate in a heatproof mixing bowl. Bring cream to a boil and pour over the chopped chocolate. Let stand for half a minute, then gently stir with a spatula until completely melted. Add Nutella and continue stirring until melted. Stir in salt and butter pieces.
Lightly grease a 4-cup mold and line with plastic wrap, leaving two inches of overhang for easy removal. Pour 1 cup of ganache in the mold and swirl to coat the inside.
Put the biscuits in a mixing bowl, pour over the remaining ganache and stir gently to coat the biscuits. Transfer the mixture into the mold and get rid of air pockets by rapping the mold against the counter. Cover the top tightly with plastic wrap, pressing it against the surface to create an airtight seal. Freeze until completely hard, for 30-45 minutes.
In the meantime, prepare the lacquer chocolate glaze according to the recipe at the bottom of this post.
Place the cake on a cooling rack sitting on top of a baking sheet. Pour the glaze in an even circular motion on top, starting with the sides, allowing it to cascade over and coat them completely. Start pouring in the middle and as the glaze starts going down the sides, pour the glaze about an inch from the edge to help cover the sides evenly. Reapply glaze as needed. 1+1/3 cups of glaze is enough to cover the cake in a single shot, but you can use the glaze accumulated in the baking sheet if needed.
Allow the cake to sit until the glaze stops dripping, then move the cake to a serving plate and place in the refrigerator to set (don’t allow it to harden), for 30-60 minutes.
Wrapped airtight, the cake will keep fresh for a week in the refrigerator. Let stand at room temperature for 30 minutes before serving.
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