I have been really looking forward to sharing this wonderful dessert cake with you, which is also gluten-free. It consists of a confection-like base with white chocolate, roasted hazelnuts and a hint of cinnamon. Topped with the finest silky milk chocolate mousse, which is dominated by the intense flavor notes from Chocolatier Organics Peru 41%. In my view, it is always important to use good chocolate, but in a cake like this, the choice of milk chocolate is absolutely crucial for flavor expression.
Chocolate mousse cake:
Hazelnut base:
100 g roasted Piedmont hazelnuts
100 g of butter
100 g Peru 38% white chocolate from Elmelund Chocolatier Organic
2 eggs
80 g of sugar
½ teaspoon ground cinnamon
1 pinch of salt
Milk chocolate mousse
125 g Peru 41% milk chocolate – Chocolatier Organic
1/2 leaf gelatin sheet
1 pinch of salt
250 ml whipping cream
Garnish:
Red sorrel
Roasted Piedmont hazelnuts
A Little Extra Peru 41% Chocolate Buttons (advertising link)
Hazelnut base:
Preheat the oven to 175 degrees fan. Blend the hazelnuts perfectly in a mini chopper or blender. Melt butter in a pan. Remove the pan from the heat and add the white chocolate. Stir well so that the chocolate melts with the butter. Cool the chocolate mixture. Whisk eggs, sugar, cinnamon and salt until light and airy in a bowl. Add the white chocolate and butter mixture to the fluffy egg mixture a little at a time while stirring. Fold in the blended hazelnuts. Pour the batter into a round springform tin (20 cm in diameter) lined with baking paper, and bake the cake in the oven for approx. 25 minutes. Cool the cake completely. Next, put plastic wrap around the edge of the springform pan.
Milk chocolate mousse:
Finely chop the milk chocolate and put it in a bowl. Soak the gelatin sheet in a bowl of cold water for five minutes. Heat 1 dl whipping cream to the boiling point in a saucepan. Twist the gelatin sheets in a free of water and immediately stir it into the hot cream and then pour the cream over the finely chopped milk chocolate. After 1 minute, stir well until the chocolate is completely melted. Add a pinch of salt. Cool to hand-warm. Whip the last 1.5 dl of cream to a light foam, and carefully fold it into the milk chocolate mousse. Spread the mousse on top of the hazelnut base. If you use plastic wrap, the cake needs a trip to the freezer overnight for the finest result. Otherwise, the cake can simply be put in the fridge until the next day.
Before serving:
Take the cake out of the spring form, remove the plastic wrap and place the cake on a serving plate. Put the cake in the fridge and let the cake thaw slowly for 3-4 hours. Just before serving, decorate the cake with red sorrel, roasted hazelnuts and some Peru 41% chocolate buttons. Enjoy the cake straight from the fridge.
