Baking & Desserts
Baked Chocolate & Hazelnut Mousse Cake
Prep 20 mins. /Cook 1h 10 mins.
Makes 8
Average
Baked Chocolate & Hazelnut Mousse Cake
Method
Note: this recipe requires an additional 20 minutes for cooling.
- Dissolve sugar in water over low heat, bring to the boil and immediately remove from heat. Stir in chocolate and butter, until melted and smooth. Cool for 5 minutes.
- Whisk eggs into chocolate mixture and pour into a 20cm springform cake pan, base and sides lined with baking paper. Sprinkle hazelnuts over the cake.
- Place the cake pan into a large baking dish half filled with boiling water and bake at 180°C for 1 hour until dry and slightly firm to touch. Remove and rest in baking dish for 5 minutes before placing the pan on a wire cooling rack to cool completely.
- Loosen the cake from the sides of the pan before removing and sliding onto a serving platter. Dust with icing sugar and serve very thin slices with cream and fresh berries.
More Tips
- Hazelnut chocolate mousse cake is very moist, fudgy and extremely decadent and should be served in very thin slices with fresh fruit and cream.
IN THIS RECIPE
Unsalted Butter
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Should I grease my baking tins?
This helps stop food sticking. Brush the tin with melted butter or use some baking paper with a little butter on it to rub around the inside of the tin.