Mix the flour, cocoa powder, hazelnuts, baking powder and salt in a bowl.

In a different bowl, combine the butter with sugar and mix until creamy.

Stir in the egg yolks, one by one and mix well.

Add the flour and mix until smooth.

Spoon the batter on a baking sheet. Cover with another baking sheets and spread the batter into a 1cm thickness sheet. The batter is quite soft, but that’s how it is supposed to be. Place the dough in the freezer and freeze for 30 minutes.

Once frozen and set, remove the dough from the freezer and cut it into a round with the diameter of 24cm. I used a cake ring to cut the round of dough and I recommend using the same because you will have to keep the ring around the dough while in the oven. That’s because being a butter dough, in the oven it will go soft and runny at first and only after that it will set and bake.

Bake in the preheated oven at 350F - 180C for 15 minutes or until touching the top of the sable doesn't leave an indentation.

When done, remove from the oven and let it cool then place the sable in a cake ring and place aside.

Mix the sugar with water and cook for 5 minutes.

Remove from heat and let it cool completely then stir in the vanilla.

Using a pastry brush, brush the sable Breton with this syrup. Using a pastry brush allows you to control the quantity of syrup better.

Mix all the ingredients in a bowl.

Line a small baking tray (18cm diameter) with baking paper then pour the egg mixture into the pan.

Cook in the preheated oven at 140C for 30-35 minutes or until set.

When done, let it cool in the pan then place the pan in the freezer for 2 hours. Only frozen you will be able to handle the creme brulee and place it into the cake later on.

Bloom the gelatin in cold water for 10 minutes.

This mousse starts with a pate a bombe which is made by boiling a sugar syrup from 40g sugar and 20ml water. Mix the egg yolks until creamy then gradually stir in the hot sugar syrup and keep mixing until the yolks become creamy and thick.

Melt the gelatin and stir it into the egg yolks cream. Add the chocolate and mix well. Let the mixture cool to room temperature.

Fold in the whipped cream then pour the mousse over the sable Breton.

Bloom the gelatin in cold water for 10 minutes.

In a heavy saucepan, mix the milk, heavy cream, coffee, egg yolks and sugar and place over low heat.

Cook for 10 minutes, stirring all the time, until it begins to thicken.

Remove from heat and stir in the chocolate. Mix until melted.

Melt the gelatin and stir it into the cremeux.

Let the cremeux cool to room temperature then pour it over the chocolate mousse.

Refrigerate until set.

Bloom the gelatin with 45ml cold water for 10 minutes.

Mix the egg yolks with powdered sugar and salt in a heatproof bowl. Place the bowl over a hot water bath and mix until creamy and double in volume. Remove from heat and place aside.

Melt the sugar in a heavy saucepan. When the sugar has an amber color, stir in the butter then add 30ml water and cook just until smooth.

Remove the caramel from heat and pour it over the egg yolks.

Add the gelatin and mix until smooth then let the mixture come to room temperature.

Fold in the heavy cream.

Place the vanilla creme brulee over the chocolate cremeux and top with caramel mousse.

Refrigerate the cake at least 4 hours, preferably overnight.

Bloom the gelatin with water for 10 minutes.

Bring the heavy cream to the boiling point and place aside.

Melt the sugar in a heavy saucepan until it has an amber color. Add the hot cream and keep on heat until smooth.

Mix the water with cornstarch then pour it over the hot caramel.

Keep cooking the mixture until it begins to thicken.

Remove from heat and stir in the gelatin then add the chocolate and mix until smooth.

Let the glaze cool to room temperature.

Pour the glaze over the chilled cake, preferably slightly frozen.

Decorate as you wish.