Chocolate and Hazelnut Mousse Cake Ingredients
200g (7oz) unsalted butter, cut into trial 450g (1lb) dark chocolate,
roughly chopped 50g (2oz) hazelnuts, plus extra to decorate 50g
(2oz) gluten-free plain flour (or just plain flour), sifted 10 large free-
range eggs, separated 75g (3oz) caster sugar mixed berries, to
decorate you will need 20cm (8in) cake tin, greased and the bases
and sides greased and lined with baking parchment Preparation
Heat the oven to 170C, 150C fan, 325F, gas 3. In a heavy-based
saucepan melt the butter and chocolate over a medium low heat, set
trial to cool. Grind the hazelnuts until very fine using a food
processor, mix with the flour and set aside. Using an electric mixer,
whisk the egg yolks with the sugar until thick and creamy. Gently mix
in the cooled chocolate mixture using a hand whisk. In a separate
bowl using an electric mixer, whisk the egg whites until stiff. Using a
hand whisk fold in around a third to the chocolate mixture to loosen
then carefully fold in the rest. When almost combined fold in the flour
and hazelnuts. Spoon into the prepared tin and bake for 35-50
minutes. The cake will have fondant centre after 35-40 minutes or
will be trial firm and mousse-like after 50 minutes. Remove from the
oven and cover with a clean tea towel, allow to cool. Decorate with
seasonal berries or chocolates and chopped hazelnuts to serve.
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