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Hazelnut cake with nutella mousse recipe

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Ingredients

Adjust Servings:
For the Cake
12 tablespoons (1½ sticks) Unsalted Butter , at room temperature, plus more for the pan
1½ cups all-purpose Flour , plus more for the pan
1½ cups unhusked Hazelnuts , toasted
1 cup Sugar
½ cup Hazelnut Paste
1 teaspoon Vanilla Extract
3 large Egg
1 teaspoon Baking Powder
Pinch of Kosher Salt
½ cup unsweetened Cocoa Powder
For the Mousse
1½ cups Nutella
½ cup Mascarpone or cream cheese
1 cup Heavy Cream , chilled

Hazelnut cake with nutella mousse recipe

  • 1½ hours
  • Serves 8
  • Medium

Ingredients

  • For the Cake

  • For the Mousse

Directions

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Steps

1
Done

For the Cake

Preheat the oven to 325°F.

2
Done

Butter and flour a 9-inch round or square baking pan.

3
Done

In a food processor, pulse the hazelnuts until coarsely chopped. Reserve.

4
Done

In a large mixing bowl, combine the butter, sugar, hazelnut paste, and vanilla. Using an electric mixer, beat until the mixture is light and fluffy.

5
Done

Beat in the eggs one at a time.

6
Done

Add the baking powder, salt, and cocoa and beat to combine.

7
Done

Gradually add the flour, stopping the beater when it is just combined.

8
Done

Fold 1 cup of the chopped hazelnuts into the batter, reserving the rest for garnish.

9
Done

Transfer the cake batter to the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.

10
Done

Let the cake cool for 10 minutes, remove from the pan, and let cool completely.

11
Done

For the Mousse

In a large mixing bowl, combine the Nutella and mascarpone.

12
Done

In another large bowl, beat the heavy cream to soft peaks—you can use an electric beater here or just a whisk and good old-fashioned elbow grease.

13
Done

Add a spoonful of the whipped cream to the Nutella mixture and stir until you don’t see any streaks.

14
Done

Using a rubber spatula, fold a third of the remaining whipped cream into the Nutella mixture. To do this, lift the mixture gently from underneath, bring the spatula up, turn it over, and fold the mixture over as you rotate the bowl slowly. You want to do this gently; the point is to keep it fluffy and not squish the air out of the whipped cream. Repeat this process two more times with the remaining whipped cream. You’re done when you should have a fluffy, homogeneous mixture.

15
Done

To Assemble the Cakes

Cut the cake into 3-inch squares or rounds and cut each of these in half equatorially.

16
Done

Schmear the Nutella mousse on both the bottom and the top half of each of the hazelnut cakes, then give each of the cakes a light sprinkey-dink of the chopped hazelnuts. Place the top half back on the bottom and serve immediately.

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