Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

Name: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters sifted all purpose flour (sifted, then measured); 12 servings Additional unsweetened cocoa powder; 237 milliliters crisp rice cereal; 283 grams imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped; 4 larges eggs; 79 milliliters hazelnuts, toasted, husked, finely chopped; 296 milliliters chilled heavy whipping cream; 12 servings Powdered sugar; 0 teaspoons (scant) salt; 158 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter; 79 milliliters sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured); 1 teaspoon vanilla extract; 3 Tbsps water; 3 Tbsps Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)

Milk Chocolate Mousse Cake with Hazelnut Crunch Crust might be just the dessert you are searching for. One portion of this dish contains roughly 6g of protein, 27g of fat, and a total of 404 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. valentin day will be even more special with this recipe. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up vanillan extract, additional cocoa powder, hazelnuts, and a few other things to make it today.

Instructions

Position rack in bottom third of oven and preheat to 350°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt butter in saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Cake Form

Sauce Pan

Oven

Remove from heat. Spoon off foam from top of butter and discard. Spoon clear yellow butter into small metal bowl, leaving water and milk solids in bottom of pan.

Ingredients you will need

Butter

Water

Milk

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Bowl

Frying Pan

Add vanilla to butter in bowl; set clarified butter aside.

Ingredients you will need

Clarified Butter

Vanilla

Butter

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Bowl

Sift flour and cocoa powder together 3 times into medium bowl.

Ingredients you will need

Cocoa Powder

All Purpose Flour

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Bowl

Whisk eggs and sugar in large metal bowl to blend.

Ingredients you will need

Sugar

Egg

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Whisk

Bowl

Place bowl with egg mixture in large skillet of barely simmering water; whisk constantly until egg mixture is lukewarm (105°F), about 2 minutes.

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Water

Egg

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Frying Pan

Whisk

Bowl

Remove bowl from water.

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Water

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Bowl

Place bowl with clarified butter in hot water in same skillet over low heat to keep warm.

Ingredients you will need

Clarified Butter

Water

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Frying Pan

Bowl

Using electric mixer, beat egg mixture until cool and tripled in volume, about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture in 2 more additions. Fold 1 cup of cake batter into warm clarified butter until incorporated. Using rubber spatula, gently fold butter-cake batter mixture into remaining cake batter.

Ingredients you will need

Clarified Butter

Butter

Cocoa Powder

All Purpose Flour

Egg

Equipment you will use

Hand Mixer

Spatula

Transfer batter to prepared pan.

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Frying Pan

Bake until tester inserted into center of cake comes out clean and top springs back slightly when gently pressed, about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

Equipment you will use

Oven

Frying Pan

Run knife between pan sides and cake to loosen. Invert cake onto rack; remove parchment. Using long serrated knife, trim top of cake horizontally, forming 3/4-inch-high cake layer. Using bottom of 8-inch-diameter springform pan as guide, trim around sides of cake to form 8-inch round cake. Set cake aside.

Equipment you will use

Serrated Knife

Springform Pan

Knife

Line bottom of 8-inch-diameter springform pan with parchment paper.

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Baking Paper

Springform Pan

Pour enough water into large skillet to reach depth of 1 inch; bring to simmer.

Ingredients you will need

Water

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Frying Pan

Remove skillet from heat.

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Frying Pan

Place gianduja in medium metal bowl; set bowl in hot water in skillet. Stir until gianduja is melted and smooth. Stir in cereal and nuts.

Ingredients you will need

Cereal

Water

Nuts

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Frying Pan

Bowl

Spread crunch evenly over parchment in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Place cake atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1 hour.

Place gianduja in metal bowl.

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Bowl

Pour enough water into large skillet to reach depth of 1 inch; bring to simmer.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove from heat; place bowl with gianduja in hot water in skillet. Stir until gianduja is smooth.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bowl

Remove bowl from water; cool gianduja to lukewarm.

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Water

Equipment you will use

Bowl

Using electric mixer, beat cream and salt in another bowl until very soft peaks form (when bowl is tilted, cream should be fluffy but still pourable and flow to one side).

Ingredients you will need

Cream

Salt

Equipment you will use

Hand Mixer

Bowl

Mix 3 tablespoons water into melted gianduja.

Ingredients you will need

Water

Pour whipped cream over and fold into gianduja just until incorporated (mousse will be very soft).

Ingredients you will need

Whipped Cream

Brush top of chilled cake with liqueur.

Ingredients you will need

Liqueur

Spread mousse over cake in pan. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Run knife between cake and pan sides to loosen. Soak kitchen towel in hot water; wring out water. Wrap hot wet towel around pan sides and hold 30 seconds. Carefully remove pan sides from cake; smooth mousse with knife if necessary.

Ingredients you will need

Water

Wrap

Equipment you will use

Kitchen Towels

Knife

Frying Pan

Place cake on pan bottom on rack set over baking sheet. Sift cocoa powder lightly over top of cake. Using stencils such as snowflakes or stars, sift powdered sugar over top of cake.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Equipment you will use

Baking Sheet

Frying Pan

Transfer to platter and serve.

*Many supermarkets sell pre-husked hazelnuts. if you can't find them, here's how to husk whole hazelnuts: Scatter nuts on rimmed baking sheet and toast at 350°F until skins darken, 12 to 15 minutes. Wrap warm hazelnuts in kitchen towel and rub together to remove skins.

Ingredients you will need

Hazelnuts

Toast

Nuts

Wrap

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Baking Sheet

Gianduja bars are often sold only in professional quantities, but one-pound blocks (enough to make this recipe) can be ordered from Jane's Cakes and Chocolates (800-262-7630).