Baked Chocolate Hazelnut Mousse Cake
Serves: 20
Ingredients:
- 1/2 cup caster sugar
- 1/2 cup water
- 500g good quality dark chocolate, chopped
- 125g Western Star Continental Unsalted Butter, cut into cubes
- 6 eggs, lightly beaten
- 3/4 cup roasted hazelnuts, halved
- Cream and fresh berries for serving
Method:
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.
Cooking Time: 60 minutes + cooling time
Hints:
Hazelnut chocolate mousse cake is very moist, fudgy and extremely decadent and should be served in very thin slices with fresh fruit and cream.
