Kathie's StoryDecadent 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.
CHOCOLATE MOUSSE CAKE:
whole hazelnuts (4 ounces)
(8 ounces) semisweet chocolate chips
whipping cream, divided
all purpose flour
CHOCOLATE WHIPPED CREAM:
square semisweet chocolate (1/2 ounce)
1Awesome Chocolate Mousse Cake:
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.
2In a medium saucepan melt semi-sweet chocolate chips. Stir in 1/2 cup whipping cream.
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.
3In a small mixing bowl beat the 1/2 cup remaining whipping cream just until soft peaks form.
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.
4Bake at 325 degres for 30-35 minutes. The center of this cake will still be slightly soft. Remove from oven and cool on wire rack for 3-4 hours.
Serve at room temperature or cold. Store in any leftovers refrigerator.
5Chocolate Whipped Cream:
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.
About this Recipe