Chocolate Hazelnut Mousse Cake Recipe

Introduction

This Chocolate Hazelnut Mousse Cake is a rich, elegant dessert perfect for any occasion. Combining the deep flavor of dark chocolate with toasted hazelnuts and a light whipped cream topping, it offers a delightful balance of textures and tastes.

Ingredients

• 200g dark chocolate
• 100g hazelnuts, toasted and ground
• 4 large eggs, separated
• 150g caster sugar
• 300ml heavy cream
• 2 tbsp hazelnut liqueur

Instructions

1. Step 1: Melt the dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
2. Step 2: In a separate bowl, whisk the egg yolks with the caster sugar until the mixture is thick and pale.
3. Step 3: Gently fold the melted chocolate and ground hazelnuts into the egg yolk mixture until well combined.
4. Step 4: In a clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the chocolate mixture to keep it light and airy.
5. Step 5: Pour the batter into a greased cake pan and bake in a preheated oven at 180°C for 25-30 minutes, or until set but still slightly wobbly in the center.
6. Step 6: Allow the cake to cool completely in the pan before topping.
7. Step 7: Whip the heavy cream with the hazelnut liqueur until soft peaks form, then spread it evenly over the cooled cake.
8. Step 8: Chill the cake in the refrigerator for at least one hour before serving to let the flavors meld.

Tips & Variations

• For a nut-free version, substitute hazelnut liqueur with vanilla extract and omit the hazelnuts.
• To toast hazelnuts, spread them on a baking sheet and bake at 180°C for 10 minutes, then rub off the skins for a smoother texture.
• If hazelnut liqueur is unavailable, almond or coffee liqueur can add interesting complementary flavors.
• Use a water bath during baking for an even, gentle heat if you want a creamier mousse texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat is not recommended due to the mousse texture, but bringing it to room temperature before serving will enhance the flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Prepare it fully, then keep it chilled until ready to serve for best texture and flavor.

Can I use regular sugar instead of caster sugar?

Yes, but for a smoother texture and easier dissolving in the egg yolks, caster sugar is preferred. If using regular sugar, pulse it in a blender to make it finer.

Chocolate Hazelnut Mousse Cake Recipe

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4.7 from 97 reviews

Indulge in a rich and decadent Chocolate Hazelnut Mousse Cake that combines the intense flavor of dark chocolate with the nutty crunch of toasted hazelnuts. This luscious dessert features a moist chocolate cake base topped with a silky hazelnut-infused whipped cream, perfect for special occasions or a luxurious treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

Cake

• 200g dark chocolate
• 100g hazelnuts, toasted and ground
• 4 large eggs, separated
• 150g caster sugar

Topping

• 300ml heavy cream
• 2 tbsp hazelnut liqueur

Instructions

1. Melt Chocolate: Place the dark chocolate in a heatproof bowl set over simmering water and stir until completely melted and smooth. Remove from heat and let cool slightly.
2. Prepare Egg Yolk Mixture: In a separate bowl, whisk the egg yolks with the caster sugar until the mixture is thick, pale, and creamy. This step incorporates air and adds volume to the batter.
3. Combine Chocolate and Hazelnuts: Gently fold the melted chocolate and ground toasted hazelnuts into the egg yolk and sugar mixture until well combined.
4. Beat Egg Whites: In another clean bowl, whisk the egg whites until stiff peaks form, ensuring the whites are stable and can add lightness to the cake.
5. Fold Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture in three batches to maintain the airy texture of the batter.
6. Bake the Cake: Pour the batter into a greased cake pan, smoothing the top with a spatula. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out with moist crumbs.
7. Prepare Whipped Cream Topping: Whip the heavy cream with the hazelnut liqueur until soft peaks form. This will create a light and flavorful topping for the cake.
8. Assemble: Let the cake cool completely in the pan before spreading the hazelnut whipped cream evenly over the top. Chill if desired before serving.

Notes

• Ensure egg whites are at room temperature for better volume when whisking.
• Do not overbake the cake to keep it moist and mousse-like.
• Toasting hazelnuts enhances their flavor; toast in a dry pan until fragrant and slightly browned.
• The hazelnut liqueur can be substituted with vanilla extract for a milder flavor.
• Use a rubber spatula to fold mixtures gently to preserve the airiness.

Keywords: chocolate cake, hazelnut mousse, chocolate dessert, baked mousse cake, hazelnut whipped cream