11244 Chocolate Mousse Cake 120 minutes 30 minutes Sun Nov 18 06:26:25 -0800 2007 Sun Nov 18 06:26:25 -0800 2007 American User http://www.chow.com/recipes/11244 Sun, 18 Nov 2007 14:26:25 GMT Simple, elegant chocolatey dessert. Make it ahead, refrigerate, and remove 30 minutes before serving. You can play with this—use almonds/almond extract, add a dollop of nutella to chocolate whipped cream and/or cake, use chocolate wafer crumbs on the outside and add chopped oreos to the top, rum whipped cream, etc.

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  • Butter 9” springform pan. Process nuts in food processor until coarsely ground. Hand mix w/ melted butter. Press in springform pan 1 1/2” up sides.
  • Heat chocolate (16 oz) and cream over low heat until chocolate is melted. Remove from heat. (Can be done in microwave).
  • Bet eggs, vanilla until well mixed. Add flour and sugar. Beat on high until slightly thickened, about 10 minutes. Stir 1/4 of this into chocolate mixture. Then fold chocolate mixture back into the rest of the egg mixture. Turn into pan w/ hazelnuts and bake in preheated 325 degree oven for 40 minutes until slightly puffed. Cool completely, 3-4 hours. Cover and refrigerate.
  • Melt remaining chocolate and whipping cream over stove. Chill. Half an hour before serving, remove from refrigerator. Just before serving, whip the chocolate cream mixture until stiff peaks form. Decorate (works great in a pastry bag).
    • ]]>     http://www.chow.com chowser 54 Sweet/Dessert 1 3/4 c. hazelnuts

    ]]>     2 tbsp melted butter

    ]]>     16 oz. good quality semisweet/bittersweet (or combination) chocolate

    ]]>     1 c. whipping cream

    ]]>     6 eggs

    ]]>     1 tsp vanilla

    ]]>     1/3 c. flour

    ]]>     1/4 c. sugar

    ]]>     1/2 c. whipping cream (additional for chocolate whipped cream)

    ]]>     1/2 oz semisweet chocolate

    ]]>     50 dessert 23 cake 3326 chocolate cake 700 mousse 131 chocolate 12425 chocolate mousse