Chocolate Mousse Cake with Chocolate Whipped Cream
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Yields:
-
1 9inch Cake
- Serves:
- 16-20
ingredients
- 236.59 ml hazelnuts (4 ounces)
- 44.37 ml butter, melted
- 2 (453.59 g) package semisweet chocolate, chopped
- 236.59 ml heavy whipping cream
- 6 eggs
- 4.92 ml vanilla
- 118.29 ml all-purpose flour
- 59.14 ml sugar
-
Chocolate Whipped Cream
- 118.29 ml heavy whipping cream
- 14.17 g semisweet chocolate
- shelled hazelnuts (for garnish - optional)
directions
- Grease a 9 inch springform pan.
- In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
- Combine ground hazelnuts and melted butter.
- Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
- In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
- Stir over low heat until chocolate is melted.
- Remove cream from heat.
- In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
- Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
- In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
- Stir about 1/4 of the egg mixture into the melted chocolate.
- Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
- Turn mixture into prepared pan.
- Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
- (Center will be slightly soft).
- Cool cake for 20 minutes.
- Remove pan sides.
- Cool on a rack 3 to 4 hours.
- Cake may be served at room temperature or chilled.
- If serving the cake the next day, cover and store in the refrigerator.
- Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
- Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
- Stir over low heat until all the chocolate is melted.
- Remove from heat and stir until there are no chocolate specks remaining.
- Pour mixture into a bowl and chill well.
- Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
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Reviews
-
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.
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YUMM, YUMM, YUMM!!!! This is the kind of dessert you make when no one is home and eat it all yourself, it is soooo yummy. It reminds me of Ferro Rochet chocolates. Next time I make it I will crush up some pirrouette cookies to add to the nuts for the crust, Then coarsley chop some of the hazlenuts and the cookies and sprinkle them on the top. This is so good! You must try it!!
RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)