Ferrero Rocher Mousse Chocolate Hazelnut Cake is a delicious, mouth watering cake that has alternating layers of sponge cake and ferrero rocher mousse.
Warm the eggs and sugar in the mixing bowl and warm to approximately 23°C
Put onto the machine and whisk on high speed until sabayon - a stage where eggs and sugar combine to form a stable foam. Do the ribbon test.
Sieve the dry ingredients, fold into egg sabayon in two stages lightly until just incorporated. **
Pour it onto the prepared 9"x13" cake tin and using an offset spatula spread it evenly all over the tin.
Bake in a pre-heated oven at 200°C for approx 5-8 minutes. Test: Just touch the centre of the cake, if it springs back that means the cake is done.
Once baked immediately remove the paper from the tin and invert it onto another parchment paper and let it cool completely.
Once cooled, slowly and gently remove the upper parchment paper.
For the Mousse
Melt together the chocolate and nutella over double boiler until the chocolate is all melted and well combined with the nutella.
Whip the cream until you get stiff peaks.
If you find that the nutella chocolate mixture is turning thick and is not smooth in consistency like melted chocolate then just add a tbsp of hot cream at a time to get that smooth flowly texture.
Add the nutella chocolate mixture to the whipped cream and gently fold in until well combined. ***
Just crush the ferrero rocher chocolate using your hands and add this to the mousse and mix.
For the Ganache
Bring the cream to a boil.
Once boiled pour over the chocolates stirring continuously until no lumps remain.
Set aside to get it to room temperature. Then keep it in the fridge for 20-40 mins until it thickens enough to coat the back of the spoon. This is now ready to glaze the cake.
To Assemble
Take the base of your mini springform cheesecake tin and cut roundels from the cake so that it fits the base. You will need two roundels for assembling one cake.
Line one roundel to the base of your cake tin.
Fill half of the cake tin with the prepared mousse
Add the second half of the cake roundel on top of the mousse layer and gently press
Fill the cake tin with the mousse.
Cling wrap the cake tin and refrigerate overnight until the mousse sets.
Next day: Dip a sharp knife in hot water. Wipe it off using a kitchen towel. Run this warm knife on the sides of the cake gently releasing it off from the cake tin. Remove the spring form tin. Using an offset spatula lift the cake from the bottom and place on a cooling rack.
Glaze the cake with prepared ganache and let it sit for 4 hours until the ganache sets. Keep a parchment paper underneath the cooling rack so that you don't mess your kitchen counter.
And your mousse cake is ready. Make any occasion special with this; your family will love it.
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