Chocolate Hazelnut Mousse Cake


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This decadent cake will have your guests screaming (politely) for seconds and thirds.

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Serving Size / Yield

1 Cake


  • Hazelnut Cake
  • 8 oz. sugar
  • 10 egg yolks
  • 2 oz. cake flour
  • 6 egg whites
  • Frangelico liqueur
  • Mousse:
  • 3 1/2 oz. sugar
  • 18 egg yolks
  • 2 oz. praline paste
  • 1 pt. milk
  • 14 gelatin sheets or 1 3/4 oz. powder gelatin
  • 24 oz. semi-sweet chocolate, chopped
  • 10 egg whites
  • 17 oz. sugar
  • 3 oz. glucose
  • 1 qt. whipped cream

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For the cake, cream sugar and egg yolks until light in color. Set aside. Sift flour and hazelnut meal. Mix together. Whip the egg whites until they form a stiff peak. Gently fold in the yolk and flour mixtures. Line two baking sheets with parchment paper and spread batter evenly over pans with a spatula. Bake at 340 degrees for about 15-20 minutes; test with a skewer.

For the mousse, cream the 3 1/2 oz. of sugar, egg yolks and praline paste until light in color and set aside. Place milk in pot, bring top a boil and remove from heat. Add the pre-soaked gelatin sheets and chopped chocolate until everything is dissolved; add sugar and egg mixtures.

To assemble, place Hazelnut cake in the bottom of a rectangular pan (9 x 13-inch) with a 2 inch side. Soak with Frangelico Liqueur. Use half of the chocolate Hazelnut mousse and spread evenly over cake. Place the second cake on top. Soak again with Frangelico Liqueur. Spread the remaining mousse over the cake until it reaches the top of the pan and smooth out with a spatula. Freeze for 4 hours, remove from pan, dust with cocoa powder and serve.

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