Chocolate Mousse Hazelnut Cake
Submitted by uclamierh
Flourless hazelnut cake topped with coffee-laced chocolate mousse. Made with matzo meal and potato starch, this elegant dessert is naturally gluten-free friendly.
YIELD
16 servingsPREP
25 minCOOK
30 minREADY
1 hrsTwo layers of pure indulgence here: a nutty, cinnamon-scented hazelnut sponge on the bottom, topped with a thick blanket of brandy-spiked chocolate mousse on top.
The cake base uses matzo meal and potato starch instead of flour, with toasted hazelnuts folded through for crunch and warmth. It bakes up golden and light, then deflates as it cools. That’s supposed to happen. It creates the ideal cradle for the mousse.
The mousse is rich and dark, made with melted chocolate and strong coffee, then lightened with meringue. Spread it right over the cooled cake in the springform and let it set in the fridge.
Chef Tips
- Toast the hazelnuts until fragrant and the skins start to split, then rub them in a towel to remove loose skins before chopping
- Beat the yolks and sugar until they form slowly dissolving ribbons; this is where the cake gets its structure since there’s no flour doing the heavy lifting
- Let the melted chocolate cool before beating in the egg yolks for the mousse, or you’ll cook them
- The cake will deflate after baking, which is normal and actually creates the perfect well for the mousse layer
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Grease bottom of a 10 inch springform pan.
Dust with cake meal and shake off excess.
Combine the hazelnuts, ½ cup cake meal, potato starch and cinnamon in a small bowl.
With elecrtic mixer beat the eightegg yolks and ½ cup sugar until slowly dissolving ribbons form when the beaters are lifted.
Blend in the vanilla .
With clean beaters, beat the whites and salt in another bowl until soft peaks form.
Gradually add ⅓ cup sugar and beat until stiff but not dry.
Fold ⅓ of the whites into the yolk mixture to lighten then fold it back into the whites.
Sprinkle with the hazelnut mixture and fold gently.
Turn the batter into the prepared pan spreading evenly.
Bake until top is brown and tester comes out clean.
Cool cake completely in the pan.
Cake will deflate.
For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth.
Let cool.
Beat the yolks into the chocolate 1 at a time. Blend in the brandy.
Beat the egg whites until soft peaks form.
Gradually add the sugar and beat until stiff but nor dry.
Gently fold the whites into the chocolate mixture.
Spread the mousse onto the cooled cake.
Cover and refrigerate until the mousse is firm.
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