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Chocolate Mousse Hazelnut Cake

 

.
20

Yield

16

servings

Prep

25

min

Cook

30

min

Ready

1

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

Cake
3 ounces hazelnuts (filberts)
toasted
½ cup matzo meal
*
2 tablespoons potato starch
*
¼ teaspoon cinnamon
*
8 each egg yolks
*
1 cup sugar
2 teaspoons vanilla extract
2 each egg whites
*
cup sugar
Mousse
8 ounces chocolate
¼ cup coffee
strong
4 large eggs
2 tablespoons sugar

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 17940% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 20mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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