Chocolate mousse with hazelnuts

Chocolate mousse with hazelnuts

INGREDIENTS
Chocolate cake:
1 1/2 cups flour
1 cup of sugar
1/3 cup unsweetened cocoa powder
1 teaspoon of sodium bicarbonate
1/4 teaspoon of salt
1 cup of water
1/2 cup of vegetable oil
1 teaspoon of vanilla
4 teaspoons of cider vinegar
Meringue with hazelnuts:
3 egg whites
1 pinch of cream of tartar
3/4 cups of sugar
1/2 cup grilled hazelnuts, ground
1/2 teaspoon of vanilla
Mousse with hazelnut cream:
1 sachet of gelatin powder (7 g)
2 tablespoons + 3 tbsp. to water tab
1 cup chocolate and hazelnut spread
2 tablespoons softened unsalted butter
1 1/2 cup of cream 35%
ganache:
6 oz of bittersweet chocolate
1/2 cup of cream 35%
Candied hazelnuts:
1/3 cup of sugar
1 pinch of salt
3 tablespoons of water
1/2 cup roasted hazelnuts


PREPARATION
Cake preparation

1. In a bowl, using a whisk, mix the flour, sugar, cocoa, baking soda and salt. Stir in water, oil and vanilla, whisking, then stir in vinegar. Pour the dough into an oiled 10 "(25 cm) hinged mould lined with parchment paper.

2. Bake the cake in a preheated oven at 350ºF (180ºC) for 20 to 25 minutes or until a toothpick stuck in the centre comes out clean. Pass the blade of a knife along the wall and unmold the cake on a rack. Cool completely. (The cake will keep overnight at room temperature.)

Preparation of the meringue


3. On a baking sheet lined with parchment paper, using the cake pan, draw a circle 10 "(25 cm) in diameter. Flip the paper over and reserve.

4. In a bowl, using an electric mixer, beat egg whites with cream of tartar until they form soft peaks. Stir in the sugar, 2 tbsp. to tab (30 ml) at a time, until the mixture forms the firm, shiny peaks. Stir in the hazelnuts and vanilla, gently lifting the mixture. Spread the meringue in the circle on the reserved baking sheet and smooth the top.

5. Bake in the lower third of the preheated oven at 225ºF (110ºC) for 1 hour 30 minutes to 2 hours or until the meringue is dry and crisp. Turn off the oven and let the meringue cool in the oven for 2 hours. (The meringue will keep for up to 5 days at room temperature.)

Preparation of the foam

6. Meanwhile, in a small bowl, sprinkle gelatin over 2 tbsp. to tab (30 ml) water. Book. In a metal bowl placed in a pan of hot but not boiling water, heat the spread with the rest of the water, stirring until the mixture is smooth. Stir in the butter. Heat the microwave gelatin preparation at high power for 20 seconds or until dissolved. Add this mixture to the spread mixture and keep warm (if necessary, whip the mixture again if it separates).

7. In a bowl, using an electric mixer (use clean whips), whip the cream. Add one-third of the whipped cream to the hot reserved mixture, then incorporate the rest of the whipped cream by gently lifting the mixture.

Cake assembly

8. Using a long serrated knife, cut the cooled cake in half horizontally. Place 1 slice of cake in the clean hinged mould lined with parchment paper, cut side up. Cover with 1 t (250 ml) of the mousse, then the meringue (equalize the edge of the meringue, if necessary). Cover with 1 t (250 ml) of mousse, then place the other slice of cake with the cut side underneath. Spread the rest of the mousse on top. Cover the mould with plastic wrap and refrigerate for 1 hour or until the mousse has set.

Preparation of the ganache

9. In the meantime, put the chocolate in a heatproof bowl. In a small saucepan, bring the cream to a boil. Pour over the chocolate, stirring with a whisk, until it is melted. Let stand, whisking occasionally, for 20 minutes or until the ganache has slightly thickened.

10. Pass the blade of a knife along the wall of the mould and unmould the mousse cake on a plate. Pour the ganache on the cake, and smooth the top and sides with a pastry spatula. Refrigerate for 30 minutes or until ganache is light but still bright. (The cake will keep overnight in the refrigerator or up to 1 month in the freezer.)

Preparation of candied hazelnuts

11. In a skillet, heat sugar, salt and water over medium-high heat, stirring until sugar is dissolved. Add the hazelnuts and bring to a boil. Reduce to medium heat and simmer, stirring occasionally, for 8 minutes. Pour the hazelnut mixture onto a baking tray lined with parchment paper and allow to cool. Coarsely chop the candied hazelnuts and garnish the mousse cake.



A good thing


To grill the hazelnuts, spread them on a baking tray and bake in preheated 350 ° F (180 ° C) oven for 8 to 10 minutes or until lightly browned (stir twice). Spread the hazelnuts on a cloth and rub vigorously to remove the skin.