Chocolate Mousse Cake with Chocolate Whipped Cream

Dee514's Note:

If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Serves: 16-20

Yield: 1.0 9inch C ...

• 1 cup hazelnuts (4 ounces)
• 3 tablespoons butter, melted
• 2 (8 ounce) packages semisweet chocolate, chopped
• 1 cup heavy whipping cream
• 6 eggs
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1/4 cup sugar

Chocolate Whipped Cream

• 1/2 cup heavy whipping cream
• 1/2 ounce semisweet chocolate
• shelled hazelnuts (for garnish - optional)

Directions:

1. Grease a 9 inch springform pan.
2. In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
3. Combine ground hazelnuts and melted butter.
4. Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
5. In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
6. Stir over low heat until chocolate is melted.
7. Remove cream from heat.
8. In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
9. Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
10. In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
11. Stir about 1/4 of the egg mixture into the melted chocolate.
12. Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
13. Turn mixture into prepared pan.
14. Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
15. (Center will be slightly soft).
16. Cool cake for 20 minutes.
17. Remove pan sides.
18. Cool on a rack 3 to 4 hours.
19. Cake may be served at room temperature or chilled.
20. If serving the cake the next day, cover and store in the refrigerator.
21. Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
22. Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
23. Stir over low heat until all the chocolate is melted.
24. Remove from heat and stir until there are no chocolate specks remaining.
25. Pour mixture into a bowl and chill well.
26. Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

Reviews

[AshleyATTACK! :)]

this was the best dessert i have ever had!! seriously! it was rich and moist and all together great! i made it in a circle pan and made it double layered. i made it for valentines day, `everyone loved it! if i could give this 10 stars i would! thanks for the recipe!

[CCelia]

I made this cake this weekend because my aunt was coming to visit. Everyone thought is was wonderful! The whipped cream didn't really work out, but that wasn't a big deal. The cake was just perfect. Thanks for the recipe!!

[MarielC]

This is a great recipe that I've been making for years. I use more hazelnuts (1 3/4 cup) and I used walnuts once and it worked well. I also use 1/3 cup flour. Get the best chocolate you can find for this, avoid chips which can have additives. It's very rich so serve it in small slices - this will easily feed 24 after a big meal.