Triple Chocolate Mousse Cake: creamy and full of flavor
published on 12 February, 2019 at 09:43
For the brownie base:
8 ounces hazelnut cream
1/2 cup unsalted butter, cut into pieces
3/4 cup granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
3 tablespoons Dutch-process cocoa powder
1/2 teaspoon salt
8 ounces hazelnut cream
1/2 cup unsalted butter, cut into pieces
3/4 cup granulated sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour
3 tablespoons Dutch-process cocoa powder
1/2 teaspoon salt
For the mouse layer
2 and 1/4 teaspoons plain gelatin powder, 1 packet
4 tablespoons cold water
8 ounces hazelnut cream
1 and 1/2 cups heavy cream, divided
1/8 teaspoons salt
For the topping
1 cup hazelnut cream
1/2 cup heavy cream
Directions:
Add the hazelnut cream and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until hazelnut cream is melty and smooth. Whisk in the brown sugar. Set aside to cool slightly. Once cooled, whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the hazelnut cream mixture and fold together with a rubber spatula just until combined. Bake for 25 to 30 minutes. In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes.
Bring the hazelnut cream and 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat. Remove from heat. Add the salt and softened gelatin; whisk until gelatin is fully dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally. The mixture will thicken slightly. In the bowl whip the remaining 1 cup cream. Mix into the hazelnut cream mixture. Spoon the mousse into the pan over the brownie layer. Place the cake in the refrigerator and chill until set, about 2 hours. Warm the hazelnut cream and cream in a small saucepan over medium-low heat. Pour the glaze over the top of the mousse layer. Refrigerate for at least 1 hour or until the glaze has set.
Add the hazelnut cream and butter to a medium saucepan. Warm over medium-low heat, stirring constantly until hazelnut cream is melty and smooth. Whisk in the brown sugar. Set aside to cool slightly. Once cooled, whisk in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt into the hazelnut cream mixture and fold together with a rubber spatula just until combined. Bake for 25 to 30 minutes. In a small bowl, sprinkle the gelatin over water, let stand for 5 minutes.
Bring the hazelnut cream and 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat. Remove from heat. Add the salt and softened gelatin; whisk until gelatin is fully dissolved. Transfer to a large bowl and cool to room temperature, stirring occasionally. The mixture will thicken slightly. In the bowl whip the remaining 1 cup cream. Mix into the hazelnut cream mixture. Spoon the mousse into the pan over the brownie layer. Place the cake in the refrigerator and chill until set, about 2 hours. Warm the hazelnut cream and cream in a small saucepan over medium-low heat. Pour the glaze over the top of the mousse layer. Refrigerate for at least 1 hour or until the glaze has set.
more
more from Love Kitchen
-
24879 VIEWSLove Kitchen
-
15703 VIEWSLove Kitchen
-
10583 VIEWSLove Kitchen
-
8163 VIEWSLove Kitchen
-
3267 VIEWSLove Kitchen
-
7735 VIEWSLove Kitchen
-
3363 VIEWSLove Kitchen
-
12795 VIEWSLove Kitchen
-
2338 VIEWSLove Kitchen
-
534 VIEWSLove Kitchen
-
11581 VIEWSLove Kitchen
-
1154 VIEWSLove Kitchen
-
10043 VIEWSLove Kitchen
-
3018 VIEWSLove Kitchen
-
4295 VIEWSLove Kitchen
-
2995 VIEWSLove Kitchen