Chocolate-Glazed Hazelnut Mousse Cake
INGREDIENTS
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Shortbread Base:
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2 tablespoons hazelnuts, toasted and skins rubbed off
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3 tablespoons sugar
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1/2 cup all-purpose flour
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1/2 stick (1/4 cup) unsalted butter, softened
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2 tablespoons unsweetened Dutch-process cocoa powder
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1/8 teaspoon salt
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Mousse:
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1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
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3 tablespoons cold water
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1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
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1/2 cup mascarpone (1/4 lb)
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1 1/2 cups chilled heavy cream
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2 tablespoons unsweetened Dutch-process cocoa powder
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3 tablespoons sugar
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Ganache:
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1/4 cup plus 1 tablespoon heavy cream
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3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
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Special equipment: an 8-inch (20-cm) springform pan; parchment paper
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