Name: Chocolate hazelnut mousse cake
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 8
Ingredients: 4 eggs, separated; 3/4 cup caster sugar; 1 1/2 cup hazelnut meal; 2 tablespoon cocoa; 1/4 cup fresh cream; 1 teaspoon gelatine; 250 gram milk chocolate, melted, cooled; 1 cup thickened cream; 1 1/2 cup dark chocolate melts; 1/2 cup white chocolate melts; 1/2 cup milk chocolate melts; 1 tablespoon toasted hazelnuts, plus extra to serve; 1 tablespoon gold sugar pearls; 1 tablespoon chocolate sprinkles, plus extra to serve

Chocolate hazelnut mousse cake

Packed with chocolate and hazlenut, this cake showcases why this flavour combination is a classic. Rich, velvety and smooth, this cake is perfect for any occasion

Serves 8

Prep

50M

Cook

15M

Marinate

Total

1H 5M

Skip to Recipe

Ingredients

4 eggs, separated

3/4 cup caster sugar

1 1/2 cup hazelnut meal

2 tablespoon cocoa

1/4 cup fresh cream

1 teaspoon gelatine

250 gram milk chocolate, melted, cooled

1 cup thickened cream

1 1/2 cup dark chocolate melts

1/2 cup white chocolate melts

1/2 cup milk chocolate melts

1 tablespoon toasted hazelnuts, plus extra to serve

1 tablespoon gold sugar pearls

1 tablespoon chocolate sprinkles, plus extra to serve

Method

1.Preheat oven to 180°C. Lightly grease and line base and sides of a 22cm round springform pan.

2.In a large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add ½ cup caster sugar, beating until thick. Lightly fold hazelnut meal and cocoa through. Spoon into pan and smooth surface. Bake for 12-15 minutes until cooked, then leave to cool in pan.

3.In a small saucepan, heat cream, then whisk in gelatine to dissolve.

4.In a bowl, using an electric mixer, beat egg yolks and remaining caster sugar together until pale. Add gelatine mixture, beating to combine. Fold in milk chocolate. In a bowl, beat thickened cream until soft peaks form, then fold gently into chocolate mixture. Spoon over cooled base, then cover and chill for 3 hours or overnight.

5.Line a 20 x 30cm lamington pan with baking paper. Melt chocolate melts separately, then spread dark chocolate evenly into pan. Spoon white and milk chocolates on top, then swirl with a skewer. Sprinkle with hazelnuts, gold sugar pearls and chocolate sprinkles. When firm, cut into shards with a hot sharp knife.

6.Serve cake topped with shards, extra hazelnuts and chocolate sprinkles.

Microwave chocolate in separate bowls on high in 30-second bursts, stirring between each.

Note

Woman's Weekly Food

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Ingredients

Method

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