Best 3 Chocolate Glazed Hazelnut Mousse Cake Recipes

CHOCOLATE-GLAZED HAZELNUT MOUSSE CAKE

Steps:

• Preheat oven to 350°F. Invert the bottom portion of an 8-inch springform pan and line with parchment paper. Reattach the sides of the springform pan.
• Process the hazelnuts and sugar in a food processor until finely chopped. Add the flour, butter, cocoa powder, and salt. Pulse just until a dough forms.
• Press the dough evenly into bottom of the prepared pan. Using a fork, poke holes over the surface of the dough. Bake 18-20 minutes, or until dry to the touch (Careful! It will be hot!) Cool completely (about 30 minutes). Remove the sides of the pan and carefully slide the parchment paper from underneath the crust. Reattach the sides.
• Place the water in a 1 - 1 & 1/2 quart sauce pan. Sprinkle the gelatin over the water. Let stand about 5 minutes, or until softened.
• Heat over low heat, stirring constantly, just until the gelatin has dissolved (about 2 minutes). Whisk in the Nutella until combined. Remove from heat.
• In a large bowl, whisk the mascarpone and the Nutella mixture. In a separate bowl, beat the cream, cocoa powder, and sugar with an electric mixer on low speed just until combined. Then, increase mixer speed to high and beat until stiff peaks form.
• Whisk 1/3 of the whipped cream into the mascarpone mixture to lighten. Then, gently fold in the remaining whipped cream. Spoon the filling on top of the crust, and spread evenly. Refrigerate at least 3 hours.
• Place the cream in a small heavy saucepan and bring to a simmer. Remove from heat. Add the chocolate and let stand for 1 minute.
• Then, whisk gently until the chocolate has melted and the mixture is smooth. Transfer to a small bowl to cool. Stir occasionally, until slightly thickened but pourable (about 20 minutes).
• Run a warm knife between the cake and pan. Remove the sides of pan. Transfer the cake to a serving plate. Pour the ganache over the cake. Spread over the top of the cake, allowing the excess to run over the sides.

CHOCOLATE HAZELNUT POUND CAKE WITH SHINY CHOCOLATE GLAZE

Steps:

• Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
• Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally, until melted. Remove bowl from pan and set aside.
• In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
• In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
• Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula, continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
• Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
• For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
• Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip down outside and center of cake. Let glaze dry before moving cake.

CHOCOLATE-HAZELNUT MOUSSE

Steps:

• Grind hazelnuts with 1 tablespoon sugar in processor until mixture forms paste. Melt chocolate in small metal bowl set over saucepan of simmering water, stirring until smooth. Remove from over water.
• Whisk egg yolks, 2 tablespoons water, Frangelico and 2 tablespoons sugar in large metal bowl to blend. Set bowl over same saucepan of simmering water and whisk constantly until thick ribbons form when whisk is lifted and thermometer inserted into mixture registers 160°F, about 6 minutes. Cool mixture slightly. Fold in chocolate and hazelnut paste.
• Using electric mixer, beat egg whites and pinch of salt in large bowl until soft peaks form. Stir remaining 2 tablespoons sugar and 3 tablespoons water in very small saucepan over medium heat until sugar dissolves. Increase heat and boil until thermometer inserted into mixture registers 220°F, about 4 minutes. Gradually add hot syrup to whites, beating until firm peaks form and whites are cool. Fold into chocolate mixture in 2 additions.
• Beat 1/2 cup whipping cream in medium bowl until soft peaks form. Fold into mousse. Spoon mousse into 4 goblets, dividing equally. Chill mousse at least 1 hour and up to 1 day. Garnish each serving with whipped cream and toasted hazelnuts.