For the crust:

• Roast the hazelnuts in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for 10 minutes.
• Blend the hazelnuts into a puree using a food processor and set aside.
• Melt the milk chocolate over a water bath. Stir in ground ginger and popping candy into the chocolate, then fold the blended hazelnut puree into the chocolate.
• Place a cake ring (12 cm) on a serving dish and gently press the crust mixture into the mold to a height of about 1 cm.
• Chill the crust for at least 2 hours.
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• Finely chop 350 grams of dark chocolate and set aside.
• Bring 150 ml of cream to a boil. Pour the hot cream over the chocolate and stir gently until the chocolate has melted into the cream. Add a pinch of salt.
• Let the chocolate mixture cool to room temperature, then whip 250 ml of cream to soft peaks. (Be careful not to over whip the cream)
• Fold the whipped cream into the chocolate mixture, ensuring not to knock out the air.
• Pour the chocolate mousse over the crust and chill again for at least 2 hours.
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• Finely chop 20 grams of dark chocolate and set aside.
• Pour 120 ml of water into a saucepan, along with the 8 whole coffee beans and a pinch of salt.
• Whisk 30 grams of cocoa powder into the saucepan and let it simmer over medium heat for 3 minutes.
• In another saucepan, melt 70 grams of sugar over medium heat until it caramelizes, keeping a close eye on it to avoid burning.
• Pour the caramelized sugar into the saucepan with water, coffee beans, salt, and cocoa. Be careful, as it will bubble and sizzle. Stir until the sugar mixture is dissolved.
• Add the chopped chocolate and stir until melted.
• Strain the glaze through a fine mesh sieve.
• Let the glaze cool, keeping a close eye on it so it remains pourable when poured over the cake. It takes about 1 hour for the glaze to cool down.
• Pour the glaze over the cake and return it to the fridge.
• Before serving, release the cake from the ring using a hot knife.
• Cut the cake with a hot knife for easier slicing.
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