Saturday, August 16, 2014

Chocolate Ganache covered Hazelnut Mousse Cake


It's a very decadent cake and makes a great presentation.
This would be a perfect cake to serve at Thanksgiving.
I created this recipe after seeing a picture of a great cake from a New York Bakery and there wasn't a recipe available.


Here's what you'll need:
Preheat the oven to 350 degrees.
1- 8"- 9" Springform Pan (invert the bottom, lock the pan and line it with a piece of parchment paper.

The base of the cake:

2 TBS Toasted Hazelnuts
3 TBS Granulated Sugar
1/2 C Flour
4 TBS Butter, room temperature
2 TBS Unsweetened Cocoa Powder
1/8 tsp Salt

Hazelnut Mousse:
 1/4 C Egg Whites
1/4 C Water
1/2 C Granulated Sugar
1 C Heavy Cream
1 - 8oz. carton of Mascarpone Cheese
2 TBS Frangelico
1/3 C roughly chopped Hazelnuts (additional for sprinkling on the top of the Ganache)

Ganache:

1/4 C + 1 TBS Heavy Cream
3 1/2 oz. Bittersweet Chocolate, chopped

Make the base of the cake:

In a food processor:
Hazelnuts
Sugar
Pulse until nuts are chopped well.
Add:
Flour
Butter
Cocoa Powder
Salt
Pulse to create a dough.

Press by hand into the pan and use the bottom of a steel measuring cup to make it smooth.
Prick several times with the tines of a fork.
Bake for 18 - 20 minutes.
Remove from oven and cool the pan on a rack to cool completely.

When completely cooled, release the sides of the pan and carefully slide the paper out from under the crust.
Return the sides and clamp it closed again around the crust. (do not remove the crust from the pan, only the paper.


Hazelnut Mousse Layer:

In the bowl of a stand mixer with a whisk attachment:
Egg Whites
Beat to soft peak.
Set aside.

In a saucepan over mediu, high heat:
Water
Sugar
Whisk constantly for 5 minutes until the sugar melts completely.
Bring to a steady boil for 5 minutes, stirring constantly.

Return to the Egg Whites and beat again on high.
Slowly drizzle in the hot sugar mixture.
Continue beating for 5 minutes to allow it to cool.

In another large Mixing Bowl:
Heavy Cream
Mascarpone Cheese
Whisk well by hand.
Fold in the Frangelico and Hazelnuts by hand, just to combine.
Whisk in the Egg Whites by hand.

Spoon the Mousse into the crust and spread out evenly with a offset metal spatula.
Cover with plastic wrap and refrigerate for 3 hours.


Prepare the Ganache:
In a saucepan, bring Cream to a simmer and immediately remove from heat.
Add the Chocolate and allow it to stand for 1 minute and then whisk it until it's smooth and creamy.
Transfer to a small bowl and allow to cool completely, stirring occasionally. It will begin to thicken in about 20 minutes.

Remove the crust from the refrigerator and unlock the pan.
Gently slide the crust onto a serving platter.
Pour the Ganache over the top of the cake allowing it to drip off the sides naturally. You don't have to smooth it like you would an icing.
Sprinkle with additional chopped Hazelnuts.

Return the cake to the refrigerator  uncovered until the Ganache has time to set.

Enjoy!
Peace in the Kitchen!

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