Awesome Chocolate Mousse Cake
By Kathie Carr kathiecc
Decadent and rich. This cake is one my Mother made in the early 1980's. If you love chocolate this is for you!
I am allergic to nuts so made the one in the picture without the hazelnuts. And I miss them. They add so much to the recipe and are so good.
The chocolate whipped cream can be used for lots of things and is not hard to make.
Preheat oven to 325 degrees. Butter a 9 inch spring-form pan.
In a blender or food proessor grind hazelnuts coarsely. You should have about 1 1/4 cups.
Stir together ground hazelnuts and melted butter. Press mixture on bottom and 1 1/4 inches up the sides of the spring-form pan.
In a mixer bowl beat eggs and vanilla on low until well mixed. Add flour and sugar. Beat on high for about 10 minutes. Mixture should be thick and lemon colored.
Stir about 1/4 of the yellow egg mixture into the chocolate mixture. When combined fold remaining yellow egg mixture into chocolate mixture. Then carefully fold in whipped cream. Spoon into prepared spring-form pan.
Serve at room temperature or cold. Store in any leftovers refrigerator.
In a small saucepan melt chocolate with whipped cream. Stir continuously and be sure all chocolate flecks are melted and combined with cream. Pour into a small mixer bowl and refrigerate for several hours until really cold..
Just before serving remove from refrigerator and whip mixture until stiff peaks form. Use to garnish cake.
Maggie May Schill NakedMaggie - Mar 15, 2012
Hazel nut and mousse? yum! Thanks for sharing!
Anne Barkhouse Maxcat - May 8, 2012
Have to try this. Yummy.
Kristal Betts Kristal003 - Jun 3, 2012
I made this the other night, used peanuts instead of hazelnuts, and used one chocolate bag and one reeses bag of chips. It turned out so good, I also dropped reese cups into it and let it cook. Didn't do the topping, instead put whipped cream. It was so good.
Kathie Carr kathiecc - Jun 3, 2012
Hi Kristal, your suggestions sound wonderful! Thanks for sharing!!!