As I searching for Christmas eve dessert, I found cake recipe that surely make's you delightful to taste. Milk Chocolate Mousse Cake with Hazelnut Crunch Crust is what I found.
Image From: bonappetit.com
The layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. The cake layer, 1 day; assembled cake, 2 days.

Here's the Ingredients:

Cake

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/3 cup sifted all purpose flour (sifted, then measured)
  • 1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)
  • 4 large eggs
  • 2/3 cup sugar

Hazelnut Crunch

  • 5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
  • 1 cup crisp rice cereal
  • 1/3 cup hazelnuts, toasted, husked, finely chopped*

Mousse

  • 10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped
  • 1 1/4 cups chilled heavy whipping cream
  • 1/8 teaspoon (scant) salt
  • 3 tablespoons water
  • Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)
  • Additional unsweetened cocoa powder
  • Powdered sugar

Market tip

  • Gianduja bars are often sold only in professional quantities, but one-pound blocks (enough to make this recipe) can be ordered from Jane's Cakes and Chocolates (800-262-7630).

Okay then if you're ready with the ingredients here's how to make the Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

Post a Comment

Post a Comment