Chocolate-Glazed Hazelnut Mousse Cake

Name: Chocolate-Glazed Hazelnut Mousse Cake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 99 grams fine-quality bittersweet chocolate (not unsweetened), chopped; 142 grams 1/2 cup chocolate hazelnut spread such as Nutella; 2 Tbsps unsweetened Dutch-process cocoa powder; 118 milliliters all-purpose flour; 1 teaspoon unflavored gelatin (from a 1/4-oz envelope); 2 Tbsps hazelnuts, toasted and skins rubbed off; 59 milliliters heavy cream; 113 grams 1/2 cup mascarpone; 0 teaspoons salt; 3 Tbsps sugar; 59 milliliters 1/2 stick unsalted butter, softened; 3 Tbsps cold water

One serving contains 374 calories, 5g of protein, and 27g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of hazelnuts, water, dutch-process cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.

Ingredients you will need

Shortbread Cookies

Base

Equipment you will use

Baking Paper

Springform Pan

Oven

Pulse hazelnuts with sugar in a food processor until nuts are finely chopped.

Ingredients you will need

Hazelnuts

Sugar

Nuts

Equipment you will use

Food Processor

Add flour, butter, cocoa, and salt and pulse just until a dough forms.

Ingredients you will need

Butter

Cocoa Powder

Dough

All Purpose Flour

Salt

Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes.

Ingredients you will need

Dough

Equipment you will use

Springform Pan

Oven

Transfer base in pan to a rack to cool completely, about 30 minutes.

Ingredients you will need

Base

Equipment you will use

Frying Pan

Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.

Ingredients you will need

Shortbread Cookies

Base

Equipment you will use

Frying Pan

Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes.

Ingredients you will need

Gelatin

Whisk in chocolate hazelnut spread until combined and remove from heat.

Ingredients you will need

Chocolate Hazelnut Spread

Equipment you will use

Whisk

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks.

Ingredients you will need

Cocoa Powder

Mascarpone

Chocolate

Hazelnuts

Cream

Sugar

Equipment you will use

Hand Mixer

Whisk

Bowl

Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.

Ingredients you will need

Whipped Cream