Chocolate-Glazed Hazelnut Mousse Cake Recipe

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Chocolate-Glazed Hazelnut Mousse Cake
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Ingredients
15
Count
Nutrition
462
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Make shortbread base: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
  2. Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
  3. Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
  4. Make mousse while shortbread cools: Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
  5. Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto shortbread base in pan, gently smoothing top, then chill, covered, at least 3 hours.
  6. Make ganache and glaze cake: Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
  7. Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.
  8. Cooks' notes: · Cake, without glaze, can be chilled up to 2 days. · Cake can be glazed 6 hours ahead and chilled, uncovered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 462.44 Kcal (1936 kJ)
Calories from fat 345.01 Kcal
% Daily Value*
Total Fat 38.33g 59%
Cholesterol 105.2mg 35%
Sodium 84.31mg 4%
Potassium 146.86mg 3%
Total Carbs 28.84g 10%
Sugars 15.28g 61%
Dietary Fiber 1.96g 8%
Protein 3.78g 8%
Vitamin C 0.5mg 1%
Vitamin A 0.2mg 6%
Iron 1mg 5%
Calcium 67.6mg 7%
Amount Per 100 g
Calories 386.6 Kcal (1619 kJ)
Calories from fat 288.43 Kcal
% Daily Value*
Total Fat 32.05g 59%
Cholesterol 87.95mg 35%
Sodium 70.48mg 4%
Potassium 122.78mg 3%
Total Carbs 24.11g 10%
Sugars 12.78g 61%
Dietary Fiber 1.64g 8%
Protein 3.16g 8%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 0.8mg 5%
Calcium 56.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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