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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Layers of chocolate mousse made with gianduja, the luscious Italian
hazelnut-flavored milk chocolate, and chocolate genoise top a base of
hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days.
For cake:
Position rack in bottom third of oven and preheat to 350F. Line bottom of
9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Melt
butter in saucepan over medium heat. Remove from heat. Spoon off foam from
top of butter and discard. Spoon clear yellow butter into small metal bowl,
leaving water and milk solids in bottom of pan. Add vanilla to butter in
bowl; set clarified butter aside.
Sift flour and cocoa powder together 3 times into medium bowl. Whisk eggs
and sugar in large metal bowl to blend. Place bowl with egg mixture in
large skillet of barely simmering water; whisk constantly until egg mixture
is lukewarm (105F), about 2 minutes. Remove bowl from water. Place bowl
with clarified butter in hot water in same skillet over low heat to keep
warm.
Using electric mixer, beat egg mixture until cool and tripled in volume,
about 5 minutes. Sift 1/3 of flour-cocoa mixture over egg mixture and
gently fold in with rubber spatula. Fold in remaining flour-cocoa mixture
in 2 more additions. Fold 1 cup of cake batter into warm clarified butter
until incorporated. Using rubber spatula, gently fold butter-cake batter
mixture into remaining cake batter.
Transfer batter to prepared pan. Bake until tester inserted into center of
cake comes out clean and top springs back slightly when gently pressed,
about 30 minutes. Cool completely in pan on rack. (Can be made 1 day ahead.
Cover; store at room temperature.)
Run knife between pan sides and cake to loosen. Invert cake onto rack;
remove parchment. Using long serrated knife, trim top of cake horizontally,
forming 3/4-inch-high cake layer. Using bottom of 8-inch-diameter
springform pan as guide, trim around sides of cake to form 8-inch round
cake. Set cake aside.
For hazelnut crunch:
Line bottom of 8-inch-diameter springform pan with parchment paper. Pour
enough water into large skillet to reach depth of 1 inch; bring to simmer.
Remove skillet from heat. Place gianduja in medium metal bowl; set bowl in
hot water in skillet. Stir until gianduja is melted and smooth. Stir in
cereal and nuts. Spread crunch evenly over parchment in pan. Place cake
atop crunch layer, pressing to adhere. Chill until crunch is firm, about 1
hour.
For mousse:
Place gianduja in metal bowl. Pour enough water into large skillet to reach
depth of 1 inch; bring to simmer. Remove from heat; place bowl with
gianduja in hot water in skillet. Stir until gianduja is smooth. Remove
bowl from water; cool gianduja to lukewarm.
Using electric mixer, beat cream and salt in another bowl until very soft
peaks form (when bowl is tilted, cream should be fluffy but still pourable
and flow to one side). Mix 3 tablespoons water into melted gianduja. Pour
whipped cream over and fold into gianduja just until incorporated (mousse
will be very soft).
Brush top of chilled cake with liqueur. Spread mousse over cake in pan.
Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
Run knife between cake and pan sides to loosen. Soak kitchen towel in hot
water; wring out water. Wrap hot wet towel around pan sides and hold 30
seconds. Carefully remove pan sides from cake; smooth mousse with knife if
necessary. Place cake on pan bottom on rack set over baking sheet. Sift
cocoa powder lightly over top of cake. Using stencils such as snowflakes or
stars, sift powdered sugar over top of cake. Transfer to platter and
serve.
Market tip: Gianduja bars are
often sold only in professional quantities,
but one-pound blocks (enough to make this recipe) can be ordered from
Jane's Cakes and Chocolates (800-262-7630).
*Many supermarkets sell pre-husked hazelnuts. if you can't find them,
here's how to husk whole hazelnuts: Scatter nuts on rimmed baking sheet and
toast at 350F until skins darken, 12 to 15 minutes. Wrap warm hazelnuts
in kitchen towel and rub together to remove skins.
Makes 12 servings.
Bon Apptit
December 2004
Contributor: Bon Appetit Dec 2004 p 200
| Ingredients:
1 cake
4 Tablespoon(s) unsalted butter
1 Teaspoon(s) vanilla
1/3 Cup(s) all purpose flour; sifted, then measured
1/3 Cup(s) unsweetened cocoa (dutch); sifted, then measured
4 large eggs
5 257/456 Ounce(s) sugar
1 hazelnut crunch
5 Ounce(s) imported gianduja bars; chopped (hazel flavored)
1 Cup(s) rice krispies
1/3 Cup(s) hazelnuts; toasted, husked, fine cho
1 mousse
10 Ounce(s) imported gianduja bars; chopped
1 1/4 Cup(s) heavy cream; chilled
217/10000 Ounce(s) salt
3 Tablespoon(s) water
3 Tablespoon(s) frangelico
1 addtional unsweetened cocoa powder
1 Ounce(s) powdered sugar |
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