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Chocolate Hazelnut Mousse Cake

Posted on: Tháng Năm 15, 2009

Ingredients for sponge cake:

3 eggs
50 gm. castor sugar
65 gm. cake flour
25 ml. cornoil

Chocolate mousse:

2 egg yolks
60 gm. sugar
100 gm. milk
20 gm. cocoa powder
50 gm. water
100 gm. whipped cream
1 Tbsp. chocolate liquer or Rum
10 gm. gelatine powder + 50 gm. water

Hazelnut Mousse:

40 gm. milk
40 gm. instant custard powder
40 gm. cold water
60 gn. Nutella /nugotin or hazelnut paste
170 gm. Dairy whipped cream
1 Tbsp. Kirsch
10 gm. gelatine powder + 50 gm. water

Method for cake:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in cornoil and flour and pour into a lined 9″ cake tin.
(3) Bake at 175C for about 25 to 30 mins. Remove cake from oven and let it stand in tray for 5 mins. before removing onto a wire rack. Leave to cool completely.
(4) Pur cooled sponge cake either into a 9″ cake ring or 8″ cake ring. Making sure there is a gap at the edge for the mousse to flow down.
(5) For chocolate mousse: Boil milk, sugar and cocoa powder together. Add in egg yolks and stir vigorously till well mixed. Add in gelatine mixture and mix till well combined. Add in chocolate liquer or Rum.
(6) Fold in whipped cream. Pour on top of sponge cake. Level mousse and let it set in the fridge for awhile while preparing the hazelnut mousse.
(7) For hazelnut mousse, mix milk, cold water and instant custard powder together. Stir in nutella and melted gelatine mxiture. Slowly fold in kirsch and whipped cream. Pour hazelnut mousse on top of chocolate mousse.
(8) Leave in the fridge to let it set.
(9) Sieve some cocoa powder on top and serve chilled.
Nguồn

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