Awesome Chocolate Mousse Cake
|CHOCOLATE MOUSSE CAKE:|
|1 c||whole hazelnuts (4 ounces)|
|3 Tbsp||butter, melted|
|2 pkg||(8 ounces) semisweet chocolate chips|
|1 c||whipping cream, divided|
|1 tsp||vanilla extract|
|1/3 c||all purpose flour|
|CHOCOLATE WHIPPED CREAM:|
|1/2 c||whipping cream|
|1/2||square semisweet chocolate (1/2 ounce)|
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DirectionsAwesome 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.In 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.In 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.Bake 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.Chocolate 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.