Ingredients :

• Raw cashews — The real secret to the cream. They must soak for at least 3 hours—they swell, whiten, and become almost soft. This allows them to blend into a perfectly smooth cream. Use raw cashews, definitely not the roasted-salted snack ones.
• Acacia gum — It serves as a binder in both the sponge and the cream. Any food-grade acacia gum will do. Without it, the cream will be less stable when sliced.
• Dark chocolate — Use at least 70% cocoa—it defines the flavor of the entire dessert. A 50% chocolate will be too mild, almost sugary like a supermarket candy bar.
• Hazelnut butter — Not the sweetened commercial hazelnut spread. Pure hazelnut butter is just blended hazelnuts with no added sugar. It adds a discreet roundness to the chocolate without overpowering it.