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Here you go, Marilyn. Chocolate Mousse Hazelnut Cake

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426 posts
Joined: Dec 24, 2005


Posted to Thread #13137 at 8:03 pm on Dec 19, 2008

Chocolate Mousse Hazelnut Cake

Matzo cake meal (for pan)
3 oz. hazelnuts toasted and ground (1 cup)
1/2 c. matzo cake meal
2 tbs. potato starch
1/4 tsp. cinnamon
8 egg yolks, room temperature
1/2 cup sugar
2 tsp. vanilla (optional)
4 egg whites, room temperature
1/8 tsp. salt
1/3 cup sugar

8 oz. semisweet chocolate
1/4 c. strong freshly brewed coffee
4 eggs, separated, room temperature
1 tbs. Passover brandy (or rum)
2 tbs. sugar

Shaved semisweet chocolate

For cake:
Preheat oven to 400 degrees. Grease bottom of 10-inch springform pan. Dust with cake meal, shaking off excess. Combine hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in small bowl. Using electric mixer, beat yolks and 1/2 cup sugar until slowly dissolving ribbon forms when beaters are lifted. Blend in vanilla if desired. Using clean, dry beaters, beat whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Sprinkle with hazelnut mixture and fold gently. Turn batter into prepared pan, spreading evenly. Bake until top is brown and tester inserted in center comes out clean, about 20 minutes. Cool cake completely in pan; cake will deflate.

For mousse:
Melt chocolate with coffee in double boiler over gently simmering water; stir until smooth. Let cool.

Beat yolks into chocolate mixture, 1 at a time. Blend in brandy. Beat whites until soft peaks form. Gradually add sugar and beat until stiff but not dry. Gently fold whites into chocolate mixture. Spread mousse onto cake. Cover and refrigerate until mousse is firm, several hours or overnight.

Just before serving, remove springform from cake. Sprinkle top with chocolate.

Bon Appetit
April 1985

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