Chocolate Mousse Cake With Chocolate Whipped Cream Recipe

Verified Recipe

Time: 65 minutes



  1. hazelnuts
  2. butter
  3. semisweet chocolate
  4. heavy whipping cream
  5. eggs
  6. vanilla
  7. all-purpose flour
  8. sugar


  1. grease a 9 inch springform pan
  2. in food processor or blender , coarsely grind hazelnuts to make 1 1 / 4 cups
  3. combine ground hazelnuts and melted butter
  4. press hazelnut / butter mixture into the bottom and 1 1 / 2 inches up the sides of greased pan
  5. in a saucepan combine the cut up chocolate and 1 / 2 cup heavy cream
  6. stir over low heat until chocolate is melted
  7. remove cream from heat
  8. in a mixer bowl , beat eggs and vanilla at low speed until well mixed
  9. add flour and sugar , beat on high speed for 10 minutes , or until thick and lemon colored
  10. in a small bowl , beat remaining heavy cream until soft peaks form
  11. stir about 1 / 4 of the egg mixture into the melted chocolate
  12. fold remaining egg mixture into chocolate mixture , then fold in the whipped cream
  13. turn mixture into prepared pan
  14. bake in a preheated 325f oven for 30-35 minutes , or until puffed on the outer third of the top
  15. cool cake for 20 minutes
  16. remove pan sides
  17. cool on a rack 3 to 4 hours
  18. cake may be served at room temperature or chilled
  19. if serving the cake the next day , cover and store in the refrigerator
  20. before serving , decoratively pipe the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts
  21. chocolate whipped cream: in a small saucepan , combine heavy cream and semisweet chocolate
  22. stir over low heat until all the chocolate is melted
  23. remove from heat and stir until there are no chocolate specks remaining
  24. pour mixture into a bowl and chill well
  25. just before serving , beat cream until stiff peaks form

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