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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Eggs Dairy Fruit Oven Refrigerator Dinner Party Holiday Event Cakes Puddings And Mousses Chocolate Nuts Food Processor Blender Stove Top Dietary Low Sodium Low In Something Equipment Small Appliance Mixer Number Of Servings 4 Hours Or Less

Chocolate Mousse Cake With Chocolate Whipped Cream

If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The prep/cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

Steps

Grease a 9 inch springform pan.
In food processor or blender , coarsely grind hazelnuts to make 1 1 / 4 cups.
Combine ground hazelnuts and melted butter.
Press hazelnut / butter mixture into the bottom and 1 1 / 2 inches up the sides of greased pan.
In a saucepan combine the cut up chocolate and 1 / 2 cup heavy cream.
Stir over low heat until chocolate is melted.
Remove cream from heat.
In a mixer bowl , beat eggs and vanilla at low speed until well mixed.
Add flour and sugar , beat on high speed for 10 minutes , or until thick and lemon colored.
In a small bowl , beat remaining heavy cream until soft peaks form.
Stir about 1 / 4 of the egg mixture into the melted chocolate.
Fold remaining egg mixture into chocolate mixture , then fold in the whipped cream.
Turn mixture into prepared pan.
Bake in a preheated 325f oven for 30-35 minutes , or until puffed on the outer third of the top.
Cool cake for 20 minutes.
Remove pan sides.
Cool on a rack 3 to 4 hours.
Cake may be.

Ingredients

hazelnuts, butter, semisweet chocolate, heavy whipping cream, eggs, vanilla, all-purpose flour, sugar