A rich cake that is complimented with hazelnuts on top. Serve with a big dollop of Western Star cream to top everything off nicely.
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.
Tips & Hints
Hazelnut chocolate mousse cake is very moist, fudgy and extremely decadent and should be served in very thin slices with fresh fruit and cream.
