How To make Chocolate Mousse Hazelnut Cake
Cake: Matzo cake meal; (for pan) 3 oz Hazelnuts; toasted and
Ground (1 cup) 1/2 c Matzo cake meal
2 tb Potato starch
1/4 ts Cinnamon
8 Egg yolks; room temp
c Sugar 2 ts Vanilla
2 Egg whites; room temp
ts Salt 1/3 c Sugar
Mousse: 8 oz Semisweet chocolate
1/4 c Strong coffee/freshly brewed
4 Eggs; seperated; room temp
1 tb Passover brandy
2 tb Sugar
Semisweet chocolate; shaved Preheat oven to 400 degrees. Grease bottom of a 10 inch springform pan. Dust with cake meal and shake off excess. Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl. With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted. Blend in the vanilla . With clean beaters, beat the whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold 1/3 of the whites into the yolk mixture to lighten then fold it back into the whites. Sprinkle with the hazelnut mixture and fold gently. Turn the batter into the prepared pan spreading evenly. Bake until top is brown and tester comes out clean (about 20 min). Cool cake completely in the pan. Cake will deflate. For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth. Let cool. Beat the yolks into the chocolate 1 at a time. Blend in the brandy. Beat the egg whites until soft peaks form. Gradually add the sugar and beat until stiff but nor dry. Gently fold the whites into the chocolate mixture. Spread the mousse onto the cooled cake. Cover and refrigerate until the mousse is firm. (several hours or overnight). Just before serving remove the springform pan and sprinkle the top with the shaved chocolate. -----
How To make Chocolate Mousse Hazelnut Cake's Videos
Tasty Miele Mousse Cake (Full Recipe) | Kirsten Tibballs
Kirsten shows you how top make a delicious coffee & hazelnut praline mousse cake. All thanks to the wonderful products from Miele.
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Chocolate and Hazelnut Mousse Cake | BEST CHOCOLATE HAZELNUT CAKE ASMR
This prettiest chocolate and hazelnut praline cake would be the perfect centerpiece to your Christmas or New Year’s party! Silky and smooth chocolate creameux and hazelnut mousse surrounds a rich hazelnut cake and all covered in shiny chocolate mirror glaze. This is the best chocolate cake ever for any celebrations.
This detailed tutorial will help you how can you make the soft and tender hazelnut biscuit and the best chocolate academy chocolate glaze.
The Callebaut fine hazelnut praline paste used in this recipe:
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Praline Chocolate Mousse Cake
Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)
Praline paste
150g sugar
75ml water
150g hazelnuts
if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil
Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)
30g dark chocolate
30g butter
40g (ml) milk
3 egg yolks
30g cake flour (or all purpose flour)
15g cocoa powder
3 egg whites (I'm sorry. There is a typo in a video, it's actually 3 egg whites instead of 4)
60g sugar
Chocolate mousse
55g - 65g dark chocolate
35g hot heavy cream
1 gelatine sheet (1.5g)
1 tbsp milk
125g cold heavy cream, semi whipped
Praline mousse
55g praline paste
1 gelatine sheet (1.5g)
1tbsp milk
125g cold heavy cream
Chocolate glaze
40g sugar
60g water
15g glucose syrup (or corn syrup)
10g cocoa powder
2 gelatine sheets (3g)
Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake
You can soak the sponge cake sheets with espresso or milk and decord the cake top as you like
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Hungarian Hazelnut And Chocolate Layer Cake - The Scran Line
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How to Make the BEST Chocolate Mousse Recipe EVER! | Tastemade Staff Picks
Comments with which recipe we should make next!
RECIPE
Ingredients:
1 cup bittersweet chocolate chunks
1 3/4 cups heavy cream, chilled
3 large egg whites
1/4 cup sugar
Bittersweet chocolate, shaved, for garnish
Steps:
1. Temper chocolate, stirring until melted. Turn off the heat and let stand.
2. Beat heavy cream until it forms soft peaks. Set aside.
3. Whip egg whites with a hand mixer until soft peaks form, gradually adding in sugar.
4. Using a whisk, fold the tempered chocolate into the egg whites. Once fully incorporated, fold in the whipped cream. Transfer to a baking dish if desired, cover and refrigerate until set (about 1 hour).
5. Serve with shaved chocolate and enjoy!
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Chocomel Recipe | Chocolate mousse | Caramel hazelnut mousse Cake
Chocomel Recipe | Chocolate mousse | Caramel hazelnut mousse Cake
✿INGREDIENTS✿
Mirror Glaze
✓150g - caster sugar
✓150g - glucose syrup
✓100g - condensed milk
✓150g - dark chocolate
✓80g - water
✓4 soaked gelatin leaves
Dacquoise Pastry
✓3 white eggs
✓30g - caster sugar
✓35g flour
✓70g - almond flour
✓70g - icing sugar
Dark Chocolate Mousse
✓120g hot milk (90c)
✓100g - dark chocolate(80% cacao)
✓2 soaked gelatin leaves
✓50g - white chocolate
✓240g - heavy cream
Caramel Mousse
✓90g - caster sugar
✓20g - water
✓2 soaked gelatin leaves
✓120g - heavy cream
✓55g - butter
✓120g - heavy cream(for mousse)
✓40g - hazelnuts
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