Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
"Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days...."
INGREDIENTS
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1/4 cup (1/2 stick) unsalted butter
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1 teaspoon vanilla extract
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1/3 cup sifted all purpose flour (sifted, then measured)
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1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)
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4 large eggs
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2/3 cup sugar
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5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
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1 cup crisp rice cereal
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1/3 cup hazelnuts, toasted, husked, finely chopped*
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10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
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1 1/4 cups chilled heavy whipping cream
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1/8 teaspoon (scant) salt
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3 tablespoons water
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3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)
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Additional unsweetened cocoa powder
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Powdered sugar
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