Hazelnut Chocolate Mousse Cake
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Ingredients
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Yield
mousse cakesUnit of Measurement
- Chocolate Cake
- 165 g butter
- 425 g sugar
- 8 g eggs
- 120 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- Hazelnut Mousse
- 75 g PreGel Pastry Gelatin Base
- 100 g milk
- 500 g cream
- 50 g PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) - 51402
- Assembly
- as needed PreGel Choco Hazelnut Rock Arabeschi® (Chocolate Hazelnut & Pieces) - 13442
- PreGel Gran Stracciatella Reale Arabeschi® (Dark Chocolate) - 26506
Method of Preparation
Chocolate Cake
- Using a stand mixer, mix the butter and sugar.
- Add the eggs in pairs, always scraping the sides of the bowl in between.
- Add the PreGel Cacao Togo (Cocoa Powder) - 70148.
- Pipe the mixture in desired mold and bake it at 171°C/340°F for 12 minutes, until it takes up the space inside the mold entirely.
Mousse
- Using a stand mixer fitted with whipping attachment, mix the ingredients until reached desired peaks.
- Pipe the mixture in desired mold and complete with chocolate cake.