Gianduia Mousse CakeFrom alliesev 7 years ago
- 9 ounces (250g) fine-quality bittersweet chocolate (not unsweetened) shopping list
- 7 ounces (200g) fine-quality milk chocolate shopping list
- 1 cup nutella (chocolate-hazelnut spread; from a 13-ounce jar) shopping list
- 3/4 cup unsweetened hazelnut butter (recipe & ingredients included at bottom) shopping list
- 6 large eggs shopping list
- 1/2 cup superfine granulated sugar shopping list
- 1 cup well-chilled heavy cream shopping list
- heavy-duty foil shopping list
- 10-inch springform pan shopping list
- Accompaniment: whipped cream shopping list
How to make it
- Preheat oven to 350°F (175°C) and butter a 10-inch springform pan.
- Wrap bottom and side of pan with a large piece of heavy-weight foil to waterproof.
- Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
- Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
- In large bowl of a standing electric mixer or in a large bowl with a hand-held electric mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using standing mixer and about 8 minutes using hand-held mixer.
- Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it howls soft peaks, and fold into batter gently but thoroughly.
- Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan.
- Bake cake in middle of oven 1 hour and 10 minutes.
- Turn off oven and let cake stand in oven 40 minutes.
- Remove springform pan from water and cool cake in pan on a rack 30 minutes.
- Remove side of pan from cake. Let cake cool completely before serving.
- Serve cake with whipped cream. Keeps covered and chilled, 3 days. Cake served room temperature will have texture reminiscent of mousse; chilled cake will be more fudgelike.
- --------------------UNSWEETENED HAZELNUT BUTTER--------------------
- 1 1/2 cup hazelnuts (about 7 1/2 ounces)
- 3 tablespoons vegetable oil
- Roast and skin hazelnuts, but do not cool. In a food processor, grind hazelnuts to a fine paste. Add oil and pulse until combined well. Alternatively, you can just buy hazelnuts from the store and finely chop them before mixing with the oil. The texture is a bit chunkier, and you'll notice small hazelnut bits in the otherwise smooth cake, but I did not mind this at all.