Chocolate cake with hazelnuts and mousse
8 servings
540 minutes
Chocolate cake with hazelnuts and delicate mousse is a true delight for lovers of exquisite desserts. Its roots trace back to European culinary traditions, where chocolate cakes symbolize sophistication and rich flavor. The porous sponge cake, infused with the aromas of vanilla and roasted hazelnuts, harmoniously combines with the airy chocolate mousse, creating a perfect blend of textures. The liqueur adds a subtle depth of flavor to the dessert, while cocoa highlights its richness. This cake is not just a treat but a work of art that deserves to adorn a festive table or serve as an elegant conclusion to a romantic dinner. It pairs beautifully with a cup of strong espresso or a glass of dessert wine, savoring each bite as a moment of pure bliss.
1
Melt 200 g of chocolate with 150 g of butter in a water bath, stirring occasionally. Set aside to cool.
- Dark chocolate: 300 g
- Butter: 260 g
2
Separate 5 eggs into whites and yolks. Whip the whites into a thick foam. Whip the yolks with sugar until white.
- Chicken egg: 8 pieces
- Sugar: 215 g
3
Add chocolate with butter, vanilla sugar and mix well. Chop the hazelnuts and combine with the muffin mixture. Add baking powder.
- Dark chocolate: 300 g
- Butter: 260 g
- Vanilla sugar: 5 g
- Hazelnut: 50 g
- Chocolate muffin mix: 90 g
- Baking powder (raising agent): 5 g
4
Combine everything and mix carefully. Place the prepared dough in a buttered mold and put it in a cold oven, set the temperature to 180 degrees, and leave it for 20 minutes.
- Butter: 260 g
5
Put the remaining butter and chocolate in a saucepan and melt in a water bath. Cool the yolks (3 pcs), beat with cocoa, and add to the cooled chocolate. Mix gently.
- Butter: 260 g
- Dark chocolate: 300 g
- Chicken egg: 8 pieces
- Cocoa powder: 10 g
6
Whip the egg whites, gradually adding sugar at the end of whipping, and continue until the foam becomes shiny and stiff.
- Chicken egg: 8 pieces
- Sugar: 215 g
7
Gently mix the whipped cream with the chocolate-egg mixture and dissolved gelatin in water, then add the liqueur.
- Leaf (sheet) gelatine: 10 g
- Chocolate liqueur (creme de cacao): 20 ml
8
Spread the prepared mixture over the baked biscuit, cover with foil, and place in the refrigerator for 7 hours.
