How To make Chocolate Mousse Hazelnut Cake
Cake: Matzo cake meal; (for pan) 3 oz Hazelnuts; toasted and
Ground (1 cup) 1/2 c Matzo cake meal
2 tb Potato starch
1/4 ts Cinnamon
8 Egg yolks; room temp
c Sugar 2 ts Vanilla
2 Egg whites; room temp
ts Salt 1/3 c Sugar
Mousse: 8 oz Semisweet chocolate
1/4 c Strong coffee/freshly brewed
4 Eggs; seperated; room temp
1 tb Passover brandy
2 tb Sugar
Semisweet chocolate; shaved Preheat oven to 400 degrees. Grease bottom of a 10 inch springform pan. Dust with cake meal and shake off excess. Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl. With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted. Blend in the vanilla . With clean beaters, beat the whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold 1/3 of the whites into the yolk mixture to lighten then fold it back into the whites. Sprinkle with the hazelnut mixture and fold gently. Turn the batter into the prepared pan spreading evenly. Bake until top is brown and tester comes out clean (about 20 min). Cool cake completely in the pan. Cake will deflate. For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth. Let cool. Beat the yolks into the chocolate 1 at a time. Blend in the brandy. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff but nor dry. Gently fold the whites into the chocolate mixture. Spread the mousse onto the cooled cake. Cover and refrigerate until the mousse is firm. (several hours or overnight). Just before serving remove the springform pan and sprinkle the top with the shaved chocolate. -----
How To make Chocolate Mousse Hazelnut Cake's Videos
Kirsten Tibballs - Coffee & Hazelnut Praline Mousse Cake
Notably proclaimed The Queen of Chocolate, Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Now she's pairing her best ingredients with the best Miele appliances to create signature sweet recipes that are sure to inspire you. To download the complete recipe, click here:
Chocolate Mousse Cake Recipe - Daniella Torte
Chocolate and hazelnuts make a fantastic flavor combination. Grandma Emma and Daniella Gofman came up with this chocolate mousse and hazelnut sponge cake. Get the recipe with American measures (ounces) here: visit our website for more recipes and love!
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Hungarian Hazelnut And Chocolate Layer Cake - The Scran Line
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Jemma Makes a Hazelnut Layer Cake from How To Cake It! | Cupcake Jemma
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This week, Jemma is joined by the wonderful Yolanda from @HowToCakeIt There may have been a book swap happening, along with multiple hazelnut themed bakes! Jemma is making this INCREDIBLE hazelnut layer cake from Yolanda's fabulous new book, Layer Up!
Hit the link to grab a copy!
HAZELNUT MERINGUES
4 egg whites
150g caster sugar
65g ground hazelnuts
85g chopped roasted hazelnuts
8 hazelnut creme-filled wafers, chopped
¾ tsp baking powder
CHOCOLATE HAZELNUT
BUTTERCREAM
280g dark chocolate chips
225g nutella
180g caster sugar
4 egg whites
⅛ tsp cream of tartar
450g butter, soft
¼ tsp salt
CHOCOLATE SPONGES
100g cocoa powder
480g just boiled water
330g plain flour
1 tsp salt
1 ½ tsp bicarbonate of soda
2 tsp baking powder
560g caster sugar
230g unsalted butter, soft
4 eggs
SIMPLE SYRUP
240g water
225g caster sugar
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Ferrero Rocher Mousse Cake (Nutella Mousse Cake)
Ferrero Rocher Mousse Cake sounds, looks and tastes incredible. Inspired again by the irresistible Ferrero Rocher truffles this mousse cake is made of a chocolate hazelnut sponge cake at the bottom topped with an amazing crunchy hazelnut streusel, covered in a silky smooth Nutella mousse and topped with chocolate glaze.
#ferrerorochermoussecake #moussecake #ferrerorochercake
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
Chocolate hazelnut sponge cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground hazelnuts
2 tbsp (16g) unsweetened cocoa powder
Crunchy Hazelnut Streusel
Streusel Dough
1/4 cup (60g) butter, room temperature
1/4 cup (50g) brown sugar
1/2 tsp (2g) salt
1/2 cup (50g) ground hazelnuts
1/2 cup (60g) all-purpose flour
For the crunch
1/2 cup (40g) paillete feuilletine or corn flakes
1/3 cup (100g) Nutella
Nutella Mousse
5.5 oz (150g) semisweet chocolate
1/2 cup (120g) whipping cream
1/2 cup (150g) Nutella
2 tsp (8g) gelatin powder
2 tbsp (30ml) cold water
1 1/2 cup (360g) whipping cream (35% fat), chilled
Chocolate Glaze
4 oz (120g) semisweet chocolate
5 oz (140g) whipping cream
For decoration
Ferrero Rocher truffles
chopped hazelnuts
chocolate shards
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Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕
Ingredients
Hazelnut praline paste
Hazelnut 200g
160℃(320℉) for 8 minutes
Sugar 210g
Water 60g
Hazelnut cocoa cake
Baking sheet of 32 cm x 27 cm
6 egg yolks
Sugar 30g
Hazelnut praline paste 60g
Cake flour 50g
Cocoa powder 20g
3 egg whites
Sugar 60g
180°C (356°F) for 12 minutes
Hazelnut chocolate mousse
Milk chocolate 50g
Liquid cream 100g
Gelatin 7.5g
Hazelnut praline paste 90g
Liquid cream 200g
Hazelnut chocolate ganache
Hazelnut praline paste 80g
Dark chocolate 80g
Liquid cream 80g
Gold leaf
Chocolate
配料
焦糖榛子酱(榛子普拉琳酱)
榛子200g
160℃(320℉)烤8分钟
糖210g
水60g
榛子可可蛋糕
32cm x 27cm的烤盘
6个蛋黄
糖 30g
焦糖榛子酱60g
低筋面粉50g
可可粉20g
3个蛋清
糖60g
180℃(356℉)烤12分钟
榛子巧克力慕斯
牛奶巧克力50g
液体奶油100g
吉利丁7.5g
焦糖榛子酱 90g
液体奶油200g
榛子巧克力甘纳许
焦糖榛子酱 80g
黑巧克力80g
液体奶油80g
金箔
巧克力
Ingrédients
Pâte de praliné noisettes
Noisette 200g
160 ℃ (320 ℉) pandeant 8 minutes
Sucre 210g
Eau 60g
Gâteau aux noisettes et au cacao
Plaque de cuisson de 32cm x 27cm
6 jaunes d'oeuf
Sucre 30g
Pâte de pralinée noisette 60g
Farine T45 50g
Poudre de cacao 20g
3 blancs d'oeufs
Sucre 60g
180°C (356°F) pendant 12 minutes
Mousse au chocolat aux noisettes
Chocolat au lait 50g
Crème liquide 100g
Gélatine 7.5g
Pâte de pralinée noisette 90g
Crème liquide 200g
Ganache au chocolat aux noisettes
Pâte de pralinée noisette 80g
Chocolat noir 80g
Crème liquide 80g
Feuille d'or
Chocolat