Preheat the oven to 160C top / bottom heat

Lay out baking paper in the springform pan and cut the edges

Mix the powdered sugar and the ground hazelnuts

Beat the egg white together with the granulated sugar until firm

Carefully stir the powdered sugar and hazelnut mixture into the egg white

Pour the Dacquoise batter into the springform pan and distribute evenly.

Bake for 25 minutes and then leave to cool for 30 minutes

Info: Please don't be alarmed, your Dacquoise is a huge drama queen and will lead a life of its own in these 25 minutes. It will open and then collapse again - so don't worry, you're doing everything right!

Peel the pears, cut into small cubes and drizzle with lemon juice

Warm up the mulled wine

Steam the pears in the mulled wine for about five minutes (the pears should be soft at the end)

Drain the pears and let them cool

Melt the chocolate over a water bath

Bring the milk to the boil

Mix both to a homogeneous mass and let cool slightly in a small bowl

In the meantime, whip the cream in a large bowl until stiff

Now slowly, carefully and evenly stir the chocolate milk into the whipped cream

Break the pretzel into fine pieces

Melt the chocolate over a water bath

Pour the Bretzeli into the melted chocolate and stir evenly

Spread the praline mixture thinly on the Dacquoise

Distribute the pears evenly on the cake base

Fill the springform pan with the chocolate mousse

Let the cake set in the refrigerator for at least twelve hours (at best 24 hours)

To serve, remove the springform pan and then garnish the cake with cocoa.