Chocolate + Hazelnuts
Thanks, but my friend made this exact cake and I don't want to compete with her!! Two things, I thought it came out a little salty, but still edible and delicious. I think the crust was the salty part. Also, definitely make it ahead of time - the day before - because I found that it was so much better the next day.
This was time consuming but really good. It's a chocolate hazelnut souffle cake from an old Bon Appetit magazine but not on the Epicurious site. The cake itself is really good--you could just do that w/ the ganache but the nutella mousse is great. It's what gets the most comments when I've made this cake. Let me know if my paraphrase doesn't make sense.
CHOCOLATE-HAZELNUT SOUFFLE CAKE
12 large egg yolks
1⁄2 c. sugar
6 Tab. Frangelico (I used rum)
1⁄2 butter, room temperature
4 oz. Bittersweet or semi-sweet chocolate, chopped
6 Tab. Nutella
1 c. chilled whipping cream
3⁄4 c. hazelnut, toasted, husked
6 Tab. Powdered sugar
1 Tab. All purpose flour
3 large egg whites
3 Tab. Sugar
3⁄4 c. hazelnuts, toasted, husked
1⁄2 c. all purpose flour
8 oz. Bittersweet or semisweet chocolate, chopped
1 c. butter
6 eggs, separated
1 c. sugar
1⁄2 tsp salt
1 1⁄2 whipping cream
12 oz. Bittersweet or semisweet chocolate, chopped
Whisk egg yolks and sugar in medium saucepan; add Frangelico then butter. Whisk gently over medium heat until thick (about 4 minutes, do not boil). Remove from heat. Add chocolate and whisk until melted. Add Nutella. Transfer to large bowl and cool to room temperature. Beat cream in medium bowl until soft peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.
Preheat oven to 300 deg. Remove sides from springform pan; cover bottom with parchment paper round (do not attach sides). Finely grind nuts w/ powdered sugar and flour in processor. Beat egg whites in medium bowl until soft peaks form. Add 3 Tab. Sugar, beating until stiff, not dry. Fold in ground nut mixture. Spoon into bag fitted with 3/8 inch plain round tip. Starting in the center of parchment round, pipe in spiral to cover. Place pan with meringue on baking sheet. Bake 20 minutes. Reduce heat until golden but slightly soft to touch, about 20 minutes longer. Cut around meringue to loosen. Transfer meringue on parchment on rack to cool completely (will be crisp).
Preheat oven to 300 deg. Attach sides to bottom of springform pan and line with parchment paper. Blend hazelnuts and flour in processor until nuts are finely ground. Stir chocolate and butter in saucepan over low heat until melted and smooth; cool to lukewarm. Beat egg yolks, 1⁄4 c. sugar, salt in large bowl until thick ribbon falls when beaters are lifted, about 4 minutes. Fold in chocolate mixture. Using dry, clean beaters, beat egg whites until soft peaks form. Add remaining 1⁄2 c. sugar beating until stiff but not dry; fold into chocolate mixture. Fold in nut mixture in 3 additions.
Transfer batter to prepared pan. Bake until test inserted into center comes out with moist clumps still attached, about 40 mnutes. Cool completely (center will sink). Flatten edges to same level as center. Cut around cake, remove sides. Invert cake onto work surface and remove paper.
Return meringue to same pan bottom. Spread 1 c. mouse over meringue; place cake on top. Attach sides of pan. Spoon remaining mousse over cake in pan; smooth top. Cover and freeze overnight.
Simmer cream in medium pan, remove from heat and add chocolate. Stir until melted and smooth. Cool until thickened enough to coat spoon thoroughly, about 2 hours.
Place large sheet of foil on work surface; place cake rack in center. Remove sides from pan, place cake still on bottom pan on rack. Pour ganache over cake, smoothing sides and top with long spatula. Refrigerate until ganache is set, at least an hour, up to a day.