Mini Chocolate Dome Cake

Hazelnut sponge with cocoa

Whisk the egg whites together with sugar until stiff peaks form when you lift the whisk from the mixture.
Preheat the oven to 350°F.
Gently fold the hazelnuts, flour, and cocoa powder into the stiff egg white mixture.
Spread the mixture evenly on a baking sheet lined with parchment paper, about 1/2" thick.
Bake at 350°F for 15 minutes.

Cocoa sponge

Whisk the eggs together with sugar.
Preheat the oven to 350°F.
Gently fold the flour and cocoa powder into the egg mixture.
Spread the mixture evenly on a baking sheet lined with parchment paper, about 1/2" thick.
Bake at 350°F for 15 minutes.
Leave to cool completely before cutting out into 1 1/2" discs.

Chocolate cream

Soak the gelatin in plenty of cold water and let it swell.
Slowly heat the milk, cream, egg yolk and sugar in the saucepan at 175°F by gradually adding the egg yolk and sugar while whisking to ensure the mixture doesn't burn Stir well to combine, and then pour the mixture over the hazelnut paste and chocolate.
Let the chocolate melt and mix until smooth. 
Refrigerate until well chilled.
Whip until you get a stiff cream for piping.

Hazelnut cream

Soak the gelatin in plenty of cold water and let it swell.
Gently heat the hazelnut paste and chocolate to 115°F until melted.
Dissolve the gelatin in a little of the cream. Whip the remaining cream.
Combine all the ingredients together, stirring quickly to prevent the gelatin from cooling and curdling the chocolate and hazelnut mixture.
Use the hazelnut cream immediately.

Chocolate glaze

Heat and slowly whisk together the cream, butter, sugar, and water to avoid burning and bring to a boil.
Pour over the chocolate to melt, and mix to form a smooth glaze, taking care not to incorporate any air bubbles.
Gently fold the hazelnuts into the glaze. 
The glaze should be warmed to around 115°F when used to cover the cakes.

Assembling the cake

Pipe a little chocolate cream onto each of the cocoa sponge circles, sprinkle with crushed hazelnuts,and freeze.

Pipe hazelnut cream into the silicone molds to fill them halfway.

Turn out the frozen cocoa sponges and place an inverted cocoa sponge into each mold. Top with hazelnut cream and hazelnuts.

Fill the molds with more hazelnut cream, top with a hazelnut sponge and refrigerate until well chilled.

Once chilled, cover with the chocolate glaze and decorate as desired.