Recipe

Chocolate-glazed Hazelnut Mousse Cake Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 8 months ago 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... More Prep:255m Cook:25m Servings:8	Lunasea
	hazelnuts butter cocoa nutella mascarpone heavycream bittersweet chocolate

Does this look good? Yeah! / Nope

Fans

inmaculada

borinda

cgendy

danadooley

nlt

chriesi

magali777

trackwidow

minitindel

mumtazcate

wynnebaer

Ingredients

For Shortbread Base:

2 tablespoons hazelnuts, toasted and skins rubbed off

3 tablespoons sugar

1/2 cup all-purpose flour

1/2 stick (1/4 cup) unsalted butter, softened

2 tablespoons unsweetened Dutch-process cocoa powder

1/8 teaspoon salt

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For Mousse:

1 teaspoon unflavored gelatin (from a 1/4-oz envelope)

3 tablespoons cold water

1/2 cup chocolate hazelnut spread such as Nutella (5 oz)

1/2 cup mascarpone (1/4 lb)

1 1/2 cups chilled heavy cream

2 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons sugar

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For Ganache:

1/4 cup plus 1 tablespoon heavy cream

3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped

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Needed: an 8-inch (20-cm) springform pan; parchment paper

Directions

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.

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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.

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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.

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Notes:

~ Cake, without glaze, can be chilled up to 2 days.

~ Cake can be glazed 6 hours ahead and chilled, uncovered.

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Comments

trackwidow 1 year, 8 months ago said:
Oh My! I can't wait to get back in the kitchen now! This looks incredible! Great post!

minitindel 1 year, 8 months ago said:
You got my 5 yeahhhhhhhh

borinda 1 year, 8 months ago said:
What a gorgeous presentation!

danadooley 1 year, 8 months ago said:
Oh my GOD! I feel faint just looking at it *hyperventilating*

danadooley 1 year, 8 months ago said:
Ooops! Sorry *grin* see what that cake is doing to me already? lol

jett2whit 1 year, 8 months ago said:
I'm supposed to be on my lunch break - but how can I eat when I have to wipe the drool over here?!! This looks amazing! Thanks for sharing
jett

inmaculada 1 year, 8 months ago said:
Uhhhh... hazelnut mousse and chocolate... can not resist this kind of beauty. I do agree with you it seems decadent, but some decadence seems even necessary some times, don´t you think? Thanks for sharing.

chriesi 1 year, 8 months ago said:
Mmm that is for sure fantastic! Gonna make it as soon as I can. Yumm!

wynnebaer 1 year, 8 months ago said:
Absolutely beautiful....:)

magali777 1 year, 8 months ago said:
Hi, Vickie, this is gold recipe, earning a 5 of course! thank you!

cgendy 1 year, 8 months ago said:
I could not have thought of a more perfect cake! MASCARPONE CHOCOLATE HAZELNUT AND HEAVY CREAM??? I'V DIED AND GONE TO HEAVEN!