Quinn’s birthday has lasted all month. Seriously. It started at the first of the month when, after months of waiting out the high-def war, he got a Blu-ray player. Then, we spent a week in New York. Granted, he was there for a conference, but it’s New York. And, he got to pick out a new laptop bag at Jack Spade. We got back home the night before his birthday. The next night, we went to one of our favorite semi-local restaurants, and he got another present. Then, this weekend we had the family over for dinner and more presents.
And this cake. I let him pick out his birthday dessert every year. Last year’s tiramisu cake was delicious, but sort of a pain to make (and keep together). This year, he picked a dessert featuring one of my favorite combinations – chocolate and hazelnuts.
The only baking involved is with the crust. It is a simple yet delicious chocolate hazelnut shortbread. I think we could have just served the crust and been happy. But, I kept going with the rest of the recipe. I made everything but the ganache the night before and kept the cake in the refrigerator. The glaze was quick and easy, which was great considering everything else I was cooking for our meal.
There really aren’t adequate words for how much we liked this cake. I’ve already said how delicious the crust is. The chocolate mousse component was rich and creamy. The Nutella added just enough of a twist to the chocolate to give it a little extra interest. The ganache was just rich enough to perfectly complement the other chocolates.
Everyone loved this cake. There was hardly any left over. In fact, we had to put a few pieces away quickly – for photography purposes only, of course. After the photo shoot, well, we couldn’t let it go to waste, now could we?
Ingredients
- 2 tablespoons hazelnuts, toasted and skins rubbed off
- 3 tablespoons granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons cold water
- 1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 1/2 cup (5 oz) Nutella
- 1/2 cup mascarpone
- 1 & 1/2 cups chilled heavy cream
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 3 tablespoons granulated sugar
- 1/4 cup plus 1 tablespoon heavy cream
- 3.5 oz fine-quality bittersweet chocolate, chopped
Instructions
To make the crust:
Preheat oven to 350°. Invert bottom portion of an 8-inch springform pan and line with parchment paper. Reattach sides of springform pan.
Process hazelnuts and sugar in food processor until finely chopped. Add flour, butter, cocoa powder, and salt. Pulse just until dough forms.
Press dough evenly into bottom of prepared pan. Using a fork, poke holes over surface of dough. Bake 18-20 minutes, or until dry to the touch (Careful! It will be hot!) Cool completely (about 30 minutes). Remove sides of pan and carefully slide parchment paper from underneath the crust. Reattach sides.
To make the mousse:
Place water in a 1 - 1 & 1/2 quart sauce pan. Sprinkle gelatin over water. Let stand about 5 minutes, or until softened.
Heat over low heat, stirring constantly, just until gelatin has dissolved (about 2 minutes). Whisk in Nutella until combined. Remove from heat.
In a large bowl, whisk mascarpone and Nutella mixture. In a separate bowl, beat cream, cocoa powder, and sugar with an electric mixer on low speed. Beat just until combined. Then, increase speed to high and beat until stiff peaks form.
Whisk 1/3 of whipped cream into mascarpone mixture to lighten. Then, gently fold in remaining whipped cream. Spoon filling evenly on top of crust, and smooth crust. Refrigerate at least 3 hours.
To make the ganache:
Place cream in a small heavy saucepan and bring to a simmer. Remove from heat. Add chocolate and let stand for 1 minute. Whisk gently until chocolate has melted and mixture is smooth. Transfer to a small bowl to cool. Stir occasionally, until slightly thickened but pourable (about 20 minutes).
Run a warm knife between the cake and pan. Remove sides of pan. Transfer cake to serving plate. pour ganache over cake. Spread, allowing excess to run over sides of cake.
Notes
Recipe adapted from Epicurious.
Unglazed cake can be covered and chilled up to 2 days. Cake can be glazed 6 hours ahead and chilled, uncovered.
March 30th, 2008 at 10:30 pm
holy crap, that looks amazing. i just showed my honey and he wants it for his birthday, too. (recently he’s been obsessed with nutella.)
March 31st, 2008 at 1:04 am
Wow! Gorgeous..
March 31st, 2008 at 3:22 am
Your cake looks wonderful and extremely delicious! Wow!
Cheers,
Rosa
March 31st, 2008 at 5:29 am
It looks amazing! so delicious! nothing like gooey chocolate and hazelnut!
March 31st, 2008 at 7:01 am
Gorgeous photos. Love the last one with the fork.
March 31st, 2008 at 7:21 am
Those photos… my goodness! Amazing looking mousse!
March 31st, 2008 at 7:31 am
Oh wow…That looks amazing!
March 31st, 2008 at 7:47 am
i’m not surprised that you had to stash a couple of slices for the sake of photography. i, for one, greatly appreciate it. i admire your restraint in not devouring the aforementioned slices before the pictures could be taken.
March 31st, 2008 at 9:21 am
Thanks, Maggie! Hope y’all enjoy the cake.
Thanks, Sandra!
Rosa, it was extremely good. Thanks!
Ginny, I agree. I am a huge fan of chocolate and hazelnut.
Deb, that’s one of my favorite shots, too. Thanks!
Thanks, Aran!
Dianne, those were my feelings as well. I was very pleased with how it turned out.
a. grace, it was tough, but we managed to have a little bit of restraint. All in the name of BoB!
March 31st, 2008 at 9:31 am
the best part about this cake is the way the mousse sinks in to the crust and the ganache. and I bet the hazelnut adds a nice nutty aftertaste. Great job with your pictures:)
March 31st, 2008 at 9:54 am
pure chocolate heaven. Makes me go weak in my knees.
March 31st, 2008 at 9:58 am
I knew immediately what this was! Because 1) the photo from Gourmet on the cover of that issue is my favorite, ever from the magazine; 2) I’ve had this cake bookmarked for so long, and still haven’t matched it with a time and the excuse to bake it. I’m so happy to hear it was a raging success!
March 31st, 2008 at 10:36 am
Oh My! I would hurt myself on this dessert!
March 31st, 2008 at 10:40 am
That looks positively sinful and divine.
March 31st, 2008 at 10:45 am
I can see why there was nothing left, Jen! It looks so delicious!
Quinn is a smart guy.
March 31st, 2008 at 11:31 am
If the title “Chocolate-Glazed Hazelnut Mousse Cake” wasn’t enough to send me over temptation’s edge, your photos certainly were!
Dreamy… absolutely dreamy…
I’ve been craving chocolate as of late, and this is soooo being made. Thanks for sharing.
March 31st, 2008 at 12:05 pm
I love that flavor combo…this is a must bake! Thanks!
March 31st, 2008 at 12:13 pm
Ohhh, now thats to die for!
March 31st, 2008 at 12:52 pm
I am so excited to make this! Thanks Jennifer! Love your blog by the way – I’m so happy I discovered it! I never knew there were so many people out there who love to bake as I do
March 31st, 2008 at 12:52 pm
Looks pretty darn amazing. I don’t quite like hazelnuts as a nut to just munch on, but I think I might like your cake
March 31st, 2008 at 1:18 pm
that looks fricking awesome! hazelnut and chocolate is my favorite dessert combination.
March 31st, 2008 at 2:05 pm
This dessert was absolutely wonderful. The hazelnut taste is just enough-not too much and not too little. I don’t know how you could have made the texture any smoother! It was just perfect!
March 31st, 2008 at 4:11 pm
That is one awesome cake! I’d love a big slice!
March 31st, 2008 at 4:27 pm
Pornalicious!!! I must try this!
March 31st, 2008 at 6:01 pm
Whoa, this is my first time here and this looks ridiculous. I may have to start frequenting this site more often. Thanks for the visual stimulation!
- The Peanut Butter Boy
March 31st, 2008 at 7:21 pm
Oh, wow! Thanks, everyone!
Deb, don’t wait for an excuse – just make it! I will anxiously await your photos and thoughts.
Patricia, Quinn is very smart indeed. He married me, right?
Tara and Nick, welcome!
April 1st, 2008 at 2:47 pm
Fantastic! I love it. Just cooked with hazelnuts the other night. Such a nice flavor.
Thanks, sharona may
April 1st, 2008 at 3:02 pm
Oh my days. My best friend in the world is the hugest cheesecake/chocolate/hazelnut fan, and I think I just found her birthday cake. Stunning.
April 1st, 2008 at 4:14 pm
Thanks, Sharona May! I would hazelnuts right behind pecans for my favorite.
Indigo, let me know what you think if you make it.
April 2nd, 2008 at 8:20 am
Chocolate, more chocolate and hazelnuts – nothing wrong about this cake….fantastic!!!
April 2nd, 2008 at 12:06 pm
Thanks, Nina!
April 2nd, 2008 at 9:15 pm
Mmm, that looks to die for. I look forward to making this in the near future :]
April 2nd, 2008 at 10:19 pm
I wish it were my fork…and my slice of cake! Oh wow! This is so going on the baking list! Fabulous.
P.S: I solved the mistery intruder’s identity and gave her a piece of my mind
April 3rd, 2008 at 12:10 am
That looks divine! I like how it uses hazelnuts, most recipes I ahve seen like this always use almonds, but this sounds fab.
April 3rd, 2008 at 9:58 am
I just recently found your site & I already love it! I’ve bookmarked at least 4 recipes.
I just bought some hazelnuts & I’ve been dying to make mousse, so this recipe might be attempted sometime soon!
April 3rd, 2008 at 10:03 am
Thanks, Tartelette! Good to know you’ve figured out your mystery. Very strange.
Thanks, Katie! I don’t bake much with almonds. I mostly use pecans and hazelnuts, although I do try to branch out every once in a while.
Sarah, I’m glad you found me! Let me know what you think of the cake if you make it.
April 4th, 2008 at 3:49 pm
Delicious, I love nutella. The photos are amazing, the mousse the ganache. Oh I want a piece!
April 4th, 2008 at 5:52 pm
Thanks, Christine. Sadly, this is one dessert that didn’t last long. We do remember it fondly, though.
April 4th, 2008 at 6:19 pm
This looks absolutely delish!
April 5th, 2008 at 2:15 pm
Thanks, Angie!
April 14th, 2008 at 7:10 pm
first time here and it’s such a fine place!
i found that same recipe a couple weeks ago and i’ve been dying to try it out! i’m so glad to read it was a great success. now i really can’t wait to make it!
thanks for the insight.
May 1st, 2008 at 6:04 pm
That looks really good, and I love the pictures!
May 19th, 2008 at 5:36 pm
This is, by far, the most delicious looking cake I have ever seen. I can’t wait to try it. In fact, I may even make it for myself for my birthday. In fact there are a bunch of recipes you have posted that I would love to try, so thanks!
May 19th, 2008 at 7:37 pm
kimmie, I’m glad you found me!
Thanks, chocolate shavings!
Tanja, thanks so much! I hope you like the cake. I made my own birthday cake last year, too.
July 4th, 2008 at 6:59 pm
What tasty cake! Really make people want to bite it.
July 5th, 2008 at 6:28 am
Thanks, hong
November 15th, 2008 at 1:49 pm
I just made this for my sister-in-law’s birthday. It looks fantastic. I can’t wait to cut into it.
March 25th, 2009 at 5:06 pm
Oh wow, this looks great too! He picks great desserts for his Birthday, mine gets carrot or german chocolate cakes-how plain. lol
April 30th, 2009 at 1:04 am
Hey………..that looks yummy
January 1st, 2010 at 6:50 am
I’m making a birthday cake and this looks beyond amazing!…But i got a idea to put this mousse cake in the middle of the Chocolate Hazelnut Cake recipe…Kinda like the german chocolate cheesecake recipe on this site!…Will my idea work??…just wondering.
January 1st, 2010 at 8:32 am
paolo, that might work. I think you’d definitely have to keep the whole thing refrigerated and your fingers crossed. Let me know how it works. Good luck!
January 2nd, 2010 at 3:32 am
Thanks for responding!….Hopefully it will turn out the way i imagined it!
I’ll definetly let you know on jan.16 then!;)
January 18th, 2010 at 9:26 am
Good news!….The cake turned out awesome!…And everybody loved it!…Including the birthday boy(me!)Lol….For the filling i used Nutella buttercream, Which was fanastic!…And i kept the shortbread cookie crust with the moussee and it gave the cake a good texture with the moist cake, creamy mousse, and the chewy goodness of the cookie!…And the top i just put the chocolate ganache!…If there was a name i would call it, It would be the “Ultimate Nutella Cake”…The only problem i had was that i didnt chill the mousse right so the cake did flatten the mousse a bit!…lol
Here’s some pictures i took!…
http://img503.imageshack.us/i/dscn1155y.jpg/
http://img59.imageshack.us/i/dscn1161.jpg/
I took these pics like 10 minutes after i blew out the candles!…
April 27th, 2010 at 2:41 am
I made this one!! I saw it at epicurious too!!
http://yumsiliciousbakes.blogspot.com/2010/02/chocolate-glazed-hazelnut-mousse-cake.html
November 27th, 2010 at 9:28 pm
Made this for Thanksgiving and it was a HUGE hit! Thank you, Jen, for the delicious recipes and incredible pictures. Your posts never cease to amaze me!