Рецепт Gianduia Mousse Cake
| Порций: 12 |
Ингредиенты
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Инструкции
- Preheat oven to 350 degrees and butter a 10-inch spring form pan. Wrap bottom and side of pan with a large piece of heavy duty foil to waterproof.
- Chop chocolates into small pcs and heat in a double boiler or possibly a metal bowl set over a saucepan of barely simmering water, stirring till smooth. Remove top of double boiler or possibly bowl from heat and stir in Nutella and Unsweetened Hazelnut Butter till combined well.
- In large bowl of a standing electric mixer or possibly in a large bowl with a hand held electric mixer beat Large eggs till frothy, about 1 minute. Gradually add in sugar, beating mix at high speed till thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 min if using standing mixer and about 8 min if using hand held mixer. Pour chocolate mix into egg mix and stir till combined well. In a chilled bowl beat cream till it holds soft peaks and fold into batter gently but thoroughly.
- Pour batter into spring form pan and put spring form pan in a roasting pan. Add in sufficient warm water to roasting pan to reach halfway up side of spring form pan. Bake cake in middle of oven 1 hour and 10 min. Turn off oven and let cake stand in oven 40 min. Remove spring form pan from water and cold cake in pan on a rack 30 min. Remove side of pan from cake. Let cake cold completely before serving.
- Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudge like.
- This recipe yields 12 to 14 servings.