Chocolate Hazelnut Mousse Cake

Chocolate Hazelnut Mousse Cake requires roughly 1 hour and 10 minutes from start to finish. This recipe serves 10 and costs $1.06 per serving. One portion of this dish contains about 6g of protein, 38g of fat, and a total of 470 calories. 25 people have made this recipe and would make it again. It is brought to you by Recipe Girl. Head to the store and pick up espresso powder, vanillan extract, granulated sugar, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 28%. If you like this recipe, you might also like recipes such as Chocolate Cake With Hazelnut Mousse, Hazelnut Chocolate Mousse Cake, and Chocolate Hazelnut Mousse Layer Cake.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 ounces bittersweet chocolate, chopped

1/2 cup Nutella Hazelnut Spread

2 tablespoons Dutch-process cocoa powder

1/4 teaspoon espresso powder

1/2 cup all-purpose flour

1 teaspoon unflavored gelatin

3 tablespoons granulated white Bittersugar

2 tablespoons granulated white sugar

1/4 cup hazelnuts, skins rubbed off - about 34 hazelnuts

1/4 cup toasted chopped hazelnuts for garnish

1/3 cup heavy whipping cream

1 1/2 cups heavy whipping cream

1/2 cup mascarpone cheese, room temperature

pinch of salt

1/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract

3 tablespoons cold water

Equipment:

baking paper

springform pan

oven

food processor

bowl

wire rack

sauce pan

whisk

mixing bowl

frying pan

stand mixer

offset spatula

spatula

knife

Cooking instruction summary:

To make the shortbread crust: Preheat oven to 350 degrees. Invert the bottom of the springform pan (to make it easier to slide the shortbread base off the bottom) then lock on the sides of the pan. Line the bottom with a round of parchment paper. Place the hazelnuts and granulated sugar in the bowl of a food processor. Pulse until the nuts are finely chopped. Add the flour, butter, cocoa and salt and pulse to form a cohesive dough. Press the dough evenly onto the bottom of the prepared springform pan. Using a fork, prick the base all over and then bake just until it is just dry to the touch, about 18 to 20 minutes. Cool completely on a wire rack. Remove the sides of the pan and carefully remove the parchment from under the shortbread. Reattach the sides of the pan around the shortbread base. Set aside.While the crust is baking and cooling, prepare the mousse: Place the water in a small, heavy-bottom saucepan then sprinkle with the gelatin. Set aside until the gelatin is softened, about 5 minutes. Heat the softened gelatin over low heat and stir just until melted. Add the chocolate hazelnut spread and espresso powder and whisk until combined. Remove the pan from the heat source and transfer the mixture to a large mixing bowl. Add the mascarpone cheese and vanilla to the hazelnut mixture and whisk until combined. In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 1/2 cups of heavy whipping cream, 2 tablespoons cocoa powder and 3 tablespoons sugar on low speed just until combined. Increase speed to high and beat until the cream holds soft peaks. Whisk one third of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream until blended. Spoon the filling into the springform pan on top of the shortbread crust. Using an offset spatula, smooth the top, cover and refrigerate at least 3 hours.To prepare the ganache: In a small saucepan, bring the heavy cream to a simmer over medium heat. Remove from the heat source and add the chopped bittersweet chocolate. Allow the mixture to set for 2-3 minutes, then lightly whisk until the chocolate is completely melted. Set aside to cool until cooled, but still pourable and slightly thickened. To assemble, run a thin warm knife around the inside of the springform pan. Remove the sides and carefully slide the cake onto a serving plate or cake stand. Pour the ganache onto the top of the cake and gently spread it to the edges, allowing a little ganache to drip decoratively down the sides. Garnish with chopped hazelnuts if desired.

 

Step by step:


1. To make the shortbread crust: Preheat oven to 350 degrees. Invert the bottom of the springform pan (to make it easier to slide the shortbread base off the bottom) then lock on the sides of the pan. Line the bottom with a round of parchment paper.

2. Place the hazelnuts and granulated sugar in the bowl of a food processor. Pulse until the nuts are finely chopped.

3. Add the flour, butter, cocoa and salt and pulse to form a cohesive dough. Press the dough evenly onto the bottom of the prepared springform pan. Using a fork, prick the base all over and then bake just until it is just dry to the touch, about 18 to 20 minutes. Cool completely on a wire rack.


Remove the sides of the pan and carefully remove the parchment from under the shortbread. Reattach the sides of the pan around the shortbread base. Set aside.While the crust is baking and cooling, prepare the mousse

1. Place the water in a small, heavy-bottom saucepan then sprinkle with the gelatin. Set aside until the gelatin is softened, about 5 minutes.

2. Heat the softened gelatin over low heat and stir just until melted.

3. Add the chocolate hazelnut spread and espresso powder and whisk until combined.

4. Remove the pan from the heat source and transfer the mixture to a large mixing bowl.

5. Add the mascarpone cheese and vanilla to the hazelnut mixture and whisk until combined. In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 1/2 cups of heavy whipping cream, 2 tablespoons cocoa powder and 3 tablespoons sugar on low speed just until combined. Increase speed to high and beat until the cream holds soft peaks.

6. Whisk one third of the whipped cream into the mascarpone mixture. Using a rubber spatula, fold in the remaining whipped cream until blended. Spoon the filling into the springform pan on top of the shortbread crust. Using an offset spatula, smooth the top, cover and refrigerate at least 3 hours.To prepare the ganache: In a small saucepan, bring the heavy cream to a simmer over medium heat.

7. Remove from the heat source and add the chopped bittersweet chocolate. Allow the mixture to set for 2-3 minutes, then lightly whisk until the chocolate is completely melted. Set aside to cool until cooled, but still pourable and slightly thickened. To assemble, run a thin warm knife around the inside of the springform pan.

8. Remove the sides and carefully slide the cake onto a serving plate or cake stand.

9. Pour the ganache onto the top of the cake and gently spread it to the edges, allowing a little ganache to drip decoratively down the sides.

10. Garnish with chopped hazelnuts if desired.


Nutrition Information:

 

Suggested for you

Orange Creamsicle Vegan Semifreddo
Panzanella (Bread Salad)
Mexican chicken soup – whole 30
Paleo Pizza Crust
Grilled Flank Steak with Mustardy Potato Salad
Cheesy Prosciutto Sage Potatoes Au Gratin
Grilled Corn with Herb and Garlic Butter
Chunky Greek Salad Topped W/ Sardines
Chocolate Banana Bundt Cake
Cauliflower Enchiladas with Poblano Cream Sauce
Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

VIRUS WARNING**** If you received an e-mail with a subject line of "Badtimes," delete it immediately without reading it! It is the most dangerous E-mail virus yet. It will re-write your hard drive. Not only that, but it will scramble any disks that are even close to your computer. It will recalibrate your refrigerator's settings so all your ice cream melts and your milk curdles. It will demagnitize the strips on all your credit cards, reprogram your ATM access codes, screw up the tracking on your VCR and use subspace field harmonics to scratch any CD's you try to play. It will give your ex-boy/girlfriend your new phone number. It will mix antifreeze into your fish tank. It will drink all your beer and leave your dirty socks on the coffee table when there's company coming over. It will hide your car keys when you are late for work and interfere with your car radio so that you hear only static while stuck in traffic. Badtimes will make you fall in love with a hardened pedophile. It will give you nightmares about circus midgets. It will replace your shampoo with Nair and your Nair with Rogaine, all while dating your current boy/girlfriend behind your back and billing their hotel rendezvous to your Visa card. Badtimes will give you Dutch Elm disease. It will leave the toilet seat up and leave the hairdryer plugged in dangerously close to a full bathtub. It will not only remove the forbidden tags from your mattress and pillows, it will refill your skim milk with whole. It is insidious and subtle. It is dangerous and terrifying to behold. It is also a rather interesting shade of mauve. These are just a few of the signs. BE AFRAID! BE VERY AFRAID!

Popular Recipes
Enchilada Pasta Casserole #SundaySupper

Dinners Dishes and Desserts

Creamy Roasted Garlic & Mushroom Pasta

Gimme Some Oven

Chocolate Peanut Butter Protein Shake

Sugar Free Mom

Upside-Down Mango Cake

Foodnetwork

Coconut Vegan Cashew Cream Sauce

Food Faith Fitness