Posted by: MamaSue 05-19-99 3:52 AM
Source: Gourmet-February 1998
Gianduia Mousse Cake
9 oz. bittersweet chocolate (not unsweetened)
7 oz. milk chocolate
1 c. Nutella (chocolate-hazelnut spread; from a 13-oz. Jar)
3/4 c. unsweetened hazelnut butter (recipe below)
6 large eggs
1/2 c. superfine granulated sugar
1 c. well-chilled heavy cream
whipped cream
Preheat oven to 350 degree and butter a 10-inch springform pan.
Wrap outside of bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
In large bowl of a standing electric mixer or in a large bowl with a hand-held electric mixer beat eggs until frothy, about 1 minute.
Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using standing mixer and about 8 minutes if using hand-held mixer.
Pour chocolate mixture into egg mixture and stir until combined well.
In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Pour batter into springform pan and put springform pan in a roasting pan.
Add enough hot water to roasting pan to reach halfway up side of springform pan.
Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes.
Remove springform pan form water and cool cake in pan on a rack 30 minutes.
Remove side of pan from cake. Let cake cool completely before serving.
Serve cake with whipped cream. Served at room temperature, cake will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
Serves 12 to 14.
Hazelnut Butter
1 1/2c. hazelnuts (about 7.5 oz.)
3 Tbl. Vegetable oil
Toast and skin hazelnuts (procedure follows), but do not cool. In a food processor grind hazelnuts to a fine paste. Add oil and pulse until combined well.
Hazelnut butter may be made 1 week ahead and chilled, covered. Makes about 1 cup.
Toasted Hazelnut Preparation:
Preheat oven to 350 degrees.
In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until colored lightly and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove as much loose skin as possible and cool completely.