Gianduia Mousse Cake


  • ½ cup superfine granulated sugar
  • ¾ cup unsweetened hazelnut butter
  • 9 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 7 ounces fine-quality milk chocolate
  • whipped cream
  • 1 cup Nutella (chocolate-hazelnut spread)
  • 6 large eggs
  • + 1 more ingredients
    • 1 cup heavy cream

Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof. Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove t...

View full recipe at Epicurious


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