Hazelnut chocolate mousse cake
Indulge in the exquisite layers of our Hazelnut Chocolate Mousse Cake, a symphony of flavors and textures. The journey begins with a delicate Hazelnut Sponge, followed by a crisp Hazelnut Meringue that adds a delightful crunch. The third layer unveils the velvety richness of Nutella Mousse, creating a luscious harmony of hazelnut and chocolate. Crowned with a decadent Rocher Glaze, each bite promises an enchanting blend of nutty undertones and silky chocolate perfection. Elevate your dessert experience with this sublime creation, where every layer is a celebration of indulgence.
Equipment
- 1 Round 8 inch mousse ring
- 1 Electric mixer
Ingredients
Hazelnut sponge
- 2 pcs Egg
- 70 g Roasted hazelnuts
- 18 g Cake flour
- 18 g Cocoa powder
- 60 g sugar
- 0.5 g salt
Hazelnut meringue
- 2 pcs Egg white
- 2 g Lemon juice
- 50 g sugar
- 70 g Crushed hazelnuts
Nutella Chocolate Mousse
- 200 g Milk chocolate
- 240 g Heavy whipping cream
- 200 g Nutella
- 15 g Gelatine
- 75 g Water
- 480 g Heavy whipping cream
- 2 tsp Vanilla extract
Rocher Glaze
- 188 g Dark chocolate
- 187 g Semi sweet chocolate
- 60 g Veg. oil
- 90 g Chopped hazelnuts
Instructions
For the Hazelnut Sponge:
- Crush 140g of roasted hazelnuts and separate the egg yolks from the whites. Set aside.
- In a large bowl, combine 70g of the crushed hazelnuts, flour, and cocoa powder, mixing thoroughly. Set aside.
- In a clean bowl, use an electric mixer to whip the egg whites with salt and sugar, creating a meringue.
- Add the egg yolks and continue mixing well. Then, incorporate the hazelnut mixture, whipping them together until fully blended.
- Preheat a household oven to 150°C/300°F. Pour the batter into the mold and bake for 15-20 minutes.
For the Hazelnut meringue:
- Add salt, lemon juice, and sugar to egg whites to create a meringue.
- Incorporate the remaining 70g of crushed roasted hazelnuts and mix well.
- Preheat a household oven to 100°C/215°F. Pour the mixture in a circular shape onto a baking paper and bake for 90 minutes.
For the Nutella Mousse:
- Prepare gelatine with water and set it aside.
- Melt chocolate with cream over boiling water.
- Add Nutella and mix well.
- Incorporate the prepared gelatine and mix thoroughly. Set aside.
- Whip cream with vanilla until it forms soft peaks (about 60%).
- Fold the whipped cream into the chocolate and Nutella mixture, mixing well. Your Nutella Mousse is now ready!
Cake Assembly Steps:
- Pour 2/3 of the Nutella mousse into an 8-inch mousse ring.
- Add the hazelnut meringue on top of the mousse.
- Add a layer of mousse, and optionally, sprinkle crushed 5-10 Ferrero Rocher.
- Pour the remaining mousse over the layers.
- Cover it with the hazelnut sponge.
- Wrap the entire cake with plastic wrap.
- Freeze the assembled cake for 6 hours.
For the Rocher Glaze:
- Melt both dark and semi-sweet chocolate over boiling water.
- Add vegetable oil and chopped hazelnuts, mixing well.
