Gianduia Mousse Cake Recipe

How to make it

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• 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.