Since I am in love with chocolate and hazelnuts, I have decided to make the most amazing birthday cake in the world (I might be exaggerating a bit) but you get the point; Delicious! I will wish that all the so called “BAD” food like cake, chocolate,butter,etc be healthy and contain no calories. Ok maybe not everyday but least once a month. Please God of the birthday cake candles!!!
Wishful thinking…
Back to the cake!
This is actually a flourless cake so its moist and dense and AMAZING!
Look at this baby…
I would eat this everyday!
Course: Dessert
Yield: 10 servings
Prep Time: 30 mins
Cook Time: 30 mins
Ingredients
500 Gram of high quality dark chocolate
2/3 Cup of unsalted butter
6 large eggs, separated
2/3 Cup of white sugar
1 1/2 Cup of hazelnut meal
Cup (you can also use finely ground pecans)
2/3 Cup of heavy cream + 1/2 cup for the mousse
(you can also use milk chocolate or even dark chocolate)
1/2 Cup of white chocolate
Instructions
1. Preheat oven to 340F. Grease a 2 1/2 inch deep, 8 inch round cake pan. Line base and side with parchment paper.
2. Combine 200g of chocolate and butter in a small saucepan over low heat. Stir until melted. Set aside to cool slightly.
3. Place egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Add chocolate and butter mixture. Beat to combine. Add hazelnut meal. Beat to combine.
4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Using a metal spoon, stir one-third of eggwhites into chocolate mixture. Gently fold remaining eggwhite through chocolate mixture.
5. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre has moist crumbs clinging. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Slice in half length wise.
6. To make the white chocolate mousse, start by melting your chocolate on a double boiler. Transfer to a bowl and set aside to cool a bit. In the meantime, whip up 1/2 cup of heavy cream until you get whipped cream. Take a spatula and slowly fold in the melted white chocolate, making sure not to deflate the whipped cream. Once the chocolate is mixed in, put the mousse in the fridge for 30 minutes.
7. Make Chocolate ganache icing: Place the rest of the chocolate and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth.
8. Take the mousse out of the fridge and spread between the two cake layers.
9. Spread the chocolate icing over top and side of cake. Stand for 10 minutes or until icing has set.
10. Indulge!
