Recipe

Gianduia Mousse Cake Recipe

	Alliesev / All my dishes 1 year, 11 months ago Stiffer than a mousse, but more luscious than a cake, this Mousse Cake will knock the socks off of anyone lucky enough to try it. It takes a few hours of work, though, so save it for special occasions. from the Feb 1998 issue of Gourmet magazine Prep:90m Cook:70m Servings:12	Alliesev
	chocolate hazelnut nutella mousse

Does this look good? Yeah! / Nope

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Ingredients

9 ounces (250g) fine-quality bittersweet chocolate (not unsweetened)

7 ounces (200g) fine-quality milk chocolate

1 cup Nutella (chocolate-hazelnut spread; from a 13-ounce jar)

3/4 cup unsweetened hazelnut butter (recipe & ingredients included at bottom)

6 large eggs

1/2 cup superfine granulated sugar

1 cup well-chilled heavy cream

heavy-duty foil

10-inch springform pan

Accompaniment: whipped cream

Directions

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.

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