Baked Chocolate Hazelnut Mousse Cake

Prep: 20 minutes

Cook: 60 minutes + cooling time

Serves: 8

Difficulty:

Cuisine:

Saved:

910

A rich cake that is complimented with hazelnuts on top. Serve with a big dollop of Western Star cream to top everything off nicely.

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Baked Chocolate Hazelnut Mousse Cake

Ingredients:

1/2 cup caster sugar

1/2 cup water

500g good quality dark chocolate, chopped

125g Western Star Continental Unsalted Butter, cut into cubes

6 eggs, lightly beaten

3/4 cup roasted hazelnuts, halved

Cream and fresh berries for serving

Method:

Dissolve sugar in water over low heat, bring to the boil and immediately remove from heat. Stir in chocolate and butter, until melted and smooth. Cool for 5 minutes.
Whisk eggs into chocolate mixture and pour into a 20cm springform cake pan, base and sides lined with baking paper. Sprinkle hazelnuts over the cake.
Place the cake pan into a large baking dish half filled with boiling water and bake at 180°C for 1 hour until dry and slightly firm to touch. Remove and rest in baking dish for 5 minutes before placing the pan on a wire cooling rack to cool completely.
Loosen the cake from the sides of the pan before removing and sliding onto a serving platter. Dust with icing sugar and serve very thin slices with cream and fresh berries.

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