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Chocolate Mousse Cake

This delicious chocolate mousse cake recipe is so good, you'll have trouble stopping at one slice. Top it off with a sprinkle of cocoa powder on top to make this rich chocolate dessert even more stunning. It tastes better than it looks!
                                                      
🏷 Course Dessert
🔪 Prep Time 45 mins
🎂 Bake Time 1 hr 15 mins
⌛️ Cool 2 hours
❄️ Chill 6 hr to 1 day
⏳ Stand 1 hr 15 mins
🍴 Servings 12 people

Ingredients

  • Butter
  • ½ cup vanilla wafers, finely crushed
  • ½ cup hazelnuts, finely chopped
  • 2 tbsp. butter, melted
  • Hazelnut Butter
  • 8 ounces bittersweet chocolate, chopped
  • 8 ounces milk chocolate, chopped
  • 1 cup chocolate-hazelnut spread
  • 6 eggs
  • ½ cup of sugar
  • 1 cup whipping cream
  • Unsweetened cocoa powder (optional)
  • Whipped cream (optional)

Kitchen Product Used

                 

Preparation

  1. Preheat your oven to 350 degrees F. Butter the bottom and side of your Zulay 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal and set aside. 
  1. To make the crust: In a small bowl, stir together the crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside. 
  1. In a large saucepan, combine the bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the hazelnut butter and chocolate-hazelnut spread.
  1. In a very large bowl, beat the eggs with an electric mixer on medium speed until frothy. Gradually add the sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. Pour the chocolate mixture into the egg mixture and stir gently to combine. 
  1. In a medium bowl, beat whipping cream on medium-high speed until soft peaks form. Gently fold in the whipped cream into the chocolate mixture. Pour over the crust, spreading evenly.
  1. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn the oven off; let cake stand in oven with door closed for another 45 minutes.
  1. Remove your springform pan from the water bath. Cool in pan on a wire rack for 2 hours. Loosen the edges of the cake from side of pan using a small sharp knife. Remove foil. Cover and chill for 6 hours or overnight.
  1. Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream.

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