Chocolate-glazed Hazelnut Mousse Cake
From lunasea 16 years ago
- 25 minutes to make
- Serves 8
Delicious, decadent, creamy and rich - what more can I say about this chocolate beauty? This is the kind of dessert you want to serve to someone very special. They will adore this cake - and you. Enjoy. **Note: The majority of the prep time is for cooling and chilling. Read more Recipe from Gourmet. See less
Ingredients
- For Shortbread Base: shopping list
- 2 tablespoons hazelnuts, toasted and skins rubbed off shopping list
- 3 tablespoons sugar shopping list
- 1/2 cup all-purpose flour shopping list
- 1/2 stick (1/4 cup) unsalted butter, softened shopping list
- 2 tablespoons unsweetened Dutch-process cocoa powder shopping list
- 1/8 teaspoon salt shopping list
- ~~~~ shopping list
- For Mousse: shopping list
- 1 teaspoon unflavored gelatin (from a 1/4-oz envelope) shopping list
- 3 tablespoons cold water shopping list
- 1/2 cup chocolate hazelnut spread such as nutella (5 oz) shopping list
- 1/2 cup mascarpone (1/4 lb) shopping list
- 1 1/2 cups chilled heavy cream shopping list
- 2 tablespoons unsweetened Dutch-process cocoa powder shopping list
- 3 tablespoons sugar shopping list
- ~~~~ shopping list
- For Ganache: shopping list
- 1/4 cup plus 1 tablespoon heavy cream shopping list
- 3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped shopping list
- ~~~~ shopping list
- Needed: an 8-inch (20-cm) springform pan; parchment paper shopping list
How to make it
- Make Shortbread Base:
- Put oven rack in middle position and preheat oven to 350°F.
- Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
- Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
- Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes.
- Transfer base in pan to a rack to cool completely, about 30 minutes.
- Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
- ~~~~
- Make Hazelnut Mousse while shortbread cools:
- Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.
- Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.
- Whisk in chocolate hazelnut spread until combined and remove from heat.
- Whisk together mascarpone and chocolate hazelnut mixture in a large bowl.
- Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.
- Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
- Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
- ~~~~
- Make Ganache and Glaze Cake:
- Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth.
- Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
- Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate.
- Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
- ~~~~
- Notes:
- ~ Cake, without glaze, can be chilled up to 2 days.
- ~ Cake can be glazed 6 hours ahead and chilled, uncovered.
The Rating
Reviewed by 12 people-
Oh My! I can't wait to get back in the kitchen now! This looks incredible! Great post!
trackwidow
in Fort Atkinson loved it
-
you got my 5 yeahhhhhhhh
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
What a gorgeous presentation!
borinda
in SoCal loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 14
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "