Chocolate Cake with Hazelnuts and Mousse
Baking and Desserts • European
Description
Chocolate Cake with Hazelnuts and Mousse
Ingredients
- Egg white 8 pieces
- Bittersweet Chocolate 10 oz
- Butter 10 oz
- Sugar 10 oz
- Dr. Oetker baking powder 5 oz
- Hazelnut 0 oz
- Vanilla salt 0 oz
- Baking Powder 0 oz
- Cocoa Powder 0 oz
- Gelatin 0 oz
- Coconut Liqueur 0 fl oz
Step-by-Step Guide
Step 1
Melt 200 g of chocolate with 150 g of butter in a water bath, stirring occasionally. Set aside to cool.
Step 2
Separate 5 eggs into whites and yolks. Whip the whites into a thick foam. Whip the yolks with sugar until pale.
Step 3
Add the chocolate and butter mixture, vanilla sugar, and mix well. Chop the hazelnuts and combine with the muffin mix. Add the baking powder.
Step 4
Combine everything and mix gently. Pour the prepared batter into a buttered mold and place in a cold oven, set the temperature to 355°F, and leave for 20 minutes.
Step 5
In a saucepan, place the remaining butter and chocolate, and melt in a water bath. Cool the yolks (3 pieces), whip with cocoa, and add to the cooled chocolate. Mix gently.
Step 6
Whip the egg whites, gradually adding sugar towards the end of whipping, until the foam is shiny and stiff.
Step 7
Gently mix the whipped foam with the chocolate-egg mixture and the gelatin dissolved in water, and add the liqueur.
Step 8
Spread the finished mixture over the baked sponge, cover with foil, and refrigerate for 7 hours.
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