Best 2 Gianduia Mousse Cake Recipes
Indulge in a symphony of flavors with our Gianduia Mousse Cake, where rich chocolate and luscious hazelnut harmoniously blend to create a dessert masterpiece. This exquisite cake features a velvety-smooth gianduia mousse, a delectable combination of chocolate and hazelnut paste, nestled between layers of moist chocolate sponge cake. Topped with a glossy chocolate glaze, each bite offers a delightful balance of sweetness and a touch of nutty elegance.
Accompanying this delightful cake are three additional recipes that will tantalize your taste buds. Discover the classic Chocolate Mousse Cake, a timeless treat that showcases the rich flavors of chocolate mousse and layers of fluffy chocolate sponge. For a unique twist, try the Hazelnut Dacquoise Cake, where layers of delicate hazelnut meringue alternate with a creamy hazelnut filling, creating a delightful textural experience. And if you're craving a lighter option, the Chocolate Mousse is a heavenly dessert in its own right, offering a light and airy mousse with a deep chocolate flavor.
GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
TORTA ALLA GIANDUIA (CHOCOLATE HAZELNUT CAKE)
This is from Nigella Lawson's book, How to be a Domestic Goddess. It's quite easy to make, yet looks drop-dead impressive. Definately a cake that will cheer the soul of any adult. I used my KitchenAide mixer, so if you aren't using one, your prep time may be a bit longer.
Provided by skat5762
Categories Breads
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-degrees.
- Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
- In a large bowl, whisk the eggs whites and salt until stiff but not dry (this means that they will hold their peaks, yet still appear glossy and smooth).
- In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you have chosen to use), egg yolks, and ground hazelnuts.
- Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
- Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
- Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others.
- Transfer to a plate and let cool.
- This is imperative: if they go on the ganache while hot, it'll turn oily (believe me I speak from experience).
- In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently.
- Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake.
- Unmold the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
- Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.
- If you have used Frangelico, put shot glasses on the table and serve it with the cake.
Tips:
- For the best results, use high-quality chocolate. A good quality chocolate will have a smooth, rich flavor and will melt evenly.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients to mix together smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake to rise evenly.
- Let the cake cool completely before you frost it. This will help the frosting to set properly.
Conclusion:
The recipes in this article are a delicious and easy way to make a stunning gianduia mousse cake. With a few simple ingredients, you can create a dessert that is sure to impress your guests. Whether you're a beginner or an experienced baker, these recipes are sure to help you make a delicious and beautiful cake. So what are you waiting for? Get baking!
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