Hazelnut Cake with Chocolate Mousse{0}
From my own personal archives, and one of my absolute favorites.
HAZELNUT CAKE WITH CHOCOLATE MOUSSE
4 oz. (1/2 c) softened butter ½ C cake flour
½ C sugar ¼ C cocoa
3 yolks ½ C hazelnuts, toasted and ground
6 whites
¼ C sugar
¼ tsp. Cream of tartar
1. Cream butter with ½ C sugar till light and fluffy.
2. Add the yolks, 1 at a time, scraping well.
3. In a clean bowl, whip the whites with cream or tartar until foamy. Gradually whip in ¼ C sugar, 1 Tbl. At a time. Whip to medium-stiff peaks.
4. Sift together flour and cocoa. Mix in hazelnuts.
5. Fold whites into butter/yolk mixture while folding in nut/flour mixture.
6. Pour into 2 –greased and papered 8” cake pans. Bake 350o approximately 25 minutes.
7. Cool completely. Fill and frost with chocolate mousse.
8. Decorate with chocolate shavings on sides and top, and a light dusting of powdered sugar.
CHOCOLATE MOUSSE
8 oz. Melted semisweet chocolate 1. Melt chocolate and coffee and
2 Tbl. Coffee or water over hot water. Stir well to
¼ C soft butter (2 oz.) blend. Quickly whisk in butter,
4 eggs, separated, room temp. then whisk in eggs.
3 Tbl. Sugar Whip whites with cream of tartar
½ tsp. Cream of tartar begin gradually adding sugar
½ C cream, whipped to soft peaks when foamy and whip to medium
peaks.
Fold whites into chocolate mixture till approximately half-way incorporated, then fold in cream until mixture is uniform. Do not over fold.
CHOCOLATE MOUSSE WITH COOKED EGGS
8 oz. Melted semisweet chocolate
1 ½ C cream, whipped to soft peaks
4 yolks
1/3 C sugar
2 Tb. Water
Whip yolks until thick and pale. Combine sugar and water in a small sauce pot, bring to boil, cook to 240o. Pour syrup into egg yolks while whipping at medium speed. Whip till yolks are cool. Fold into melted chocolate, then fold in the cream.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
