Awesome Chocolate Mousse Cake

By

Decadent and rich. This cake is one my Mother made in the early 1980's. If you love chocolate this is for you!

I am allergic to nuts so made the one in the picture without the hazelnuts. And I miss them. They add so much to the recipe and are so good.

The chocolate whipped cream can be used for lots of things and is not hard to make.

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  • 16
  • 20 mins
  • 55 mins

Ingredients

  • CHOCOLATE MOUSSE CAKE:
  • Ingredients
  • 1 1
  • c
  • whole hazelnuts (4 ounces)
  • 3 3
  • Tbsp
  • butter, melted
  • Visit GoBoldWithButter.com
  • 2 2
  • pkg
  • (8 ounces) semisweet chocolate chips
  • 1 1
  • c
  • whipping cream, divided
  • 6 6
  • eggs
  • 1 1
  • tsp
  • vanilla extract
  • 1/3 1/3
  • c
  • all purpose flour
  • 1/4 1/4
  • c
  • sugar
  • CHOCOLATE WHIPPED CREAM:
  • 1/2 1/2
  • c
  • whipping cream
  • 1/2 1/2
  • square semisweet chocolate (1/2 ounce)

Preparation

Step 1

Directions

1
Awesome Chocolate Mousse Cake:

Preheat oven to 325 degrees. Butter a 9 inch spring-form pan.

In a blender or food proessor grind hazelnuts coarsely. You should have about 1 1/4 cups.

Stir together ground hazelnuts and melted butter. Press mixture on bottom and 1 1/4 inches up the sides of the spring-form pan.

2
In a medium saucepan melt semi-sweet chocolate chips. Stir in 1/2 cup whipping cream.

In a mixer bowl beat eggs and vanilla on low until well mixed. Add flour and sugar. Beat on high for about 10 minutes. Mixture should be thick and lemon colored.

3
In a small mixing bowl beat the 1/2 cup remaining whipping cream just until soft peaks form.

Stir about 1/4 of the yellow egg mixture into the chocolate mixture. When combined fold remaining yellow egg mixture into chocolate mixture. Then carefully fold in whipped cream. Spoon into prepared spring-form pan.

4
Bake at 325 degres for 30-35 minutes. The center of this cake will still be slightly soft. Remove from oven and cool on wire rack for 3-4 hours.

Serve at room temperature or cold. Store in any leftovers refrigerator.

5
Chocolate Whipped Cream:

In a small saucepan melt chocolate with whipped cream. Stir continuously and be sure all chocolate flecks are melted and combined with cream. Pour into a small mixer bowl and refrigerate for several hours until really cold..

Just before serving remove from refrigerator and whip mixture until stiff peaks form. Use to garnish cake.

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