Chocolate Mousse Cake 1977
Description: Delight in the nostalgia of the 1970s with this decadent Chocolate Mousse Cake, a timeless recipe that has stood the test of time and remains a beloved dessert option for any occasion. Indulge in layers of rich chocolate mousse nestled within a hazelnut-infused crust, topped with chocolate whipped cream for the ultimate treat.
Recipe Category: Dessert
Keywords: Weeknight, For Large Groups, < 4 Hours
Yield: Makes 16 servings
| Ingredient | Quantity |
|---|---|
| Hazelnuts | 1 3/4 cups |
| Butter | 3 tbsp |
| Eggs | 16 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 6 tbsp |
| Granulated sugar | 2/3 cup |
| Whipping cream | 1 1/3 cups |
| Chocolate (chopped) | 16 oz |
| Chocolate (for topping) | 1/2 square |
| Corn syrup | 1 tbsp |
Nutritional Information (per serving):
- Calories: 385.9
- Fat: 36.6g
- Saturated Fat: 17.2g
- Cholesterol: 115.6mg
- Sodium: 57.2mg
- Carbohydrates: 17.1g
- Fiber: 6.4g
- Sugar: 4.3g
- Protein: 9.1g
Cooking Times:
- Preparation Time: 25 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour and 5 minutes
Instructions:
-
Prepare the Pan:
- Begin by buttering a 9-inch springform pan to prevent sticking.
-
Prepare the Crust:
- In a bowl, combine the hazelnuts with three tablespoons of melted butter.
- Press the mixture onto the bottom and up the sides of the prepared pan, creating a crust about 1 1/2 inches thick. Set aside.
-
Preheat the Oven:
- Preheat your oven to 325°F (165°C).
-
Prepare the Chocolate Mixture:
- In a medium saucepan, combine one cup of whipping cream with the chopped chocolate.
- Cook and stir over medium heat until the chocolate is fully melted.
- Remove from heat and allow the mixture to cool to lukewarm.
-
Prepare the Batter:
- In a large mixer bowl, beat together the eggs and vanilla extract until well combined.
- Gradually add the flour and granulated sugar, beating for about 10 minutes until the mixture becomes thick and creamy.
-
Incorporate the Chocolate Mixture:
- Stir about a quarter of the egg mixture into the cooled chocolate mixture until well combined.
- Gently fold the remaining chocolate mixture into the egg mixture until fully incorporated.
-
Bake the Cake:
- Pour the batter into the prepared pan lined with the nut crust.
- Bake at 325°F (165°C) for approximately 40 minutes, or until the cake is lightly puffed around the outer edge.
- Allow the cake to cool on a wire rack for 25 minutes, then carefully remove the sides of the springform pan.
-
Chill the Cake:
- Let the cake cool completely for at least four hours before serving.
- For optimal taste and texture, refrigerate the cake until ready to serve.
-
Prepare the Chocolate Whipped Cream:
- In a saucepan, melt the remaining chocolate square with half a cup of whipping cream.
- Once melted, remove from heat and allow the mixture to cool thoroughly in the fridge.
- When ready to serve, beat the remaining whipping cream until thickened, optionally adding a tablespoon of corn syrup for stability.
-
Serve and Enjoy:
- Garnish the cooled cake with the prepared chocolate whipped cream.
- Serve the Chocolate Mousse Cake at room temperature for the best flavor experience.
- Store any leftovers by covering and chilling in the refrigerator, allowing it to stand at room temperature for about 30 minutes before serving again.
Indulge in the rich, creamy goodness of this Chocolate Mousse Cake, perfect for satisfying your sweet cravings and impressing guests with its decadent flavor and elegant presentation. Whether enjoyed on a weeknight or served at a gathering of family and friends, this timeless dessert is sure to be a hit! 🍫🍰
