gianduja mousse cake...
I'm trying out some recipes from Intensely Chocolate. This cake is the third one I've tried from this book. I didn't do any posts for the first two since I was too busy. But I can tell you that I wasn't happy with those recipes.
Let's talk about this one. This is a lighter version of a flourless cake. Adding whipped cream at the end and bake it in a water bath change the consistency of the batter. The texture is very nice since it stays moist for a long time. If you feel like your flourless cake is too dense and dry out quickly, try this one.
makes 4 (2.5"x2" mousse ring)
- 130 g bittersweet chocolate
- 100 g milk chocolate
- 210 g hazelnut paste
- 3 eggs
- 45 g sugar
- 100 g heavy cream, whip to soft peaks.
1. Prehe.at the oven to 350 degrees. Wrap the molds with aluminum foil, then spray the inside with nonstick baking spray. Wrap the molds properly to prevent water from seeping in as they bake in a water bath.
. Melt both chocolates together over a bain maire.
2. Remove from a bain marie, stir in hazelnut paste and mix until combined.
3. Using a mixer, whip eggs with sugar to ribbon stage on medium-high speed.
4. Lower the speed to low, beat in chocolate mixture.
5. Gently fold in whipped cream.
6. Pour the batter into prepared molds, bake in a water bath for 20-25 minutes.
7. Let them cool completely before remove the foil and release the cake from the molds.
8. Lightly dust the top of the cake with powdered sugar before serving.
Note : Without a water bath, bake for 15-20 minutes. (see picture 1)