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Chocolate hazelnut mousse cake

This is chocolate and hazelnut perfection. - by Better Homes & Gardens
  • 02 Mar 2021
Chocolate hazelnut mousse cake
Prep: 60 Minutes - Cook: 75 Minutes - Medium - Serves 16
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Is it a cake? Is it a mouse? Sample this chocolatey filling and crunchy base and let your tastebuds decide…

The crisp biscuit base and creamy chocolate filling are rich and decadent. Serve with whipped cream and roasted hazelnuts for a spectacular dessert.

Ingredients

Melted butter, to grease

1 ½ cup roasted hazelnuts

1/2 cup granita biscuits, finely crushed

50g butter, melted

2 Tbsp vegetable oil

200g 70% cocoa chocolate, chopped

200g dark cooking chocolate, chopped

220g chocolate-hazelnut spread

6 eggs

1/2 cup sugar

1 cup thickened cream

To serve

Thickened cream (optional)

Unsweetened cocoa powder (optional)

Toasted hazelnuts (optional)

Method

  1. Preheat oven to 180C. Grease base and sides of a 25cm springform tin. Wrap outside tightly with heavy foil; set aside.

  2. Crush 1/2 cup of the hazelnuts and combine with biscuits and butter in a small bowl. Toss gently. Press mixture evenly onto base of prepared tin.

  3. Pulse remaining hazelnuts in a food processor until a paste forms, add oil and process until smooth. Set aside. In a large saucepan, cook and stir both chocolates over low heat until melted and smooth. Remove from the heat. Stir in hazelnut butter and chocolate-hazelnut spread.

  4. Beat eggs in the extra-large bowl of an electric mixer on medium speed until frothy. Gradually add sugar, beating on medium-high speed until mixture is thick and pale and holds a slow dissolved ribbon when beaters are lifted (about 5 minutes in a heavy-duty mixer or 9 minutes with a handheld mixer.) Pour chocolate mixture into egg mixture, stirring gently to combine.

  5. Beat thickened cream in a medium bowl on a medium speed until soft peaks form. Gently fold whipped cream into chocolate mixture. Pour chocolate mixture onto crust, spreading evenly.

  6. Put tin in a shallow roasting tin and pour in enough hot water to reach halfway up sides of springform tin. Bake for 1 ¼ hours. Turn off oven; let cake stand in oven with door closed for 45 minutes.

Try this: For a super-smooth crust, press the base with a flat-bottomed glass to make it even. Cool completely in the oven and chill overnight.

choc cake

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