Milk Chocolate Mousse Cake with Hazelnut Crunch Crust

Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
Photo by Noel Barnhurst

Ingredients

  • 2/3 cup sugar
  • 5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut)
  • 1 ¼ cups heavy whipping cream
  • 1/3 cup all purpose flour
  • Powdered sugar
  • ¼ cup unsalted butter
  • 1 teaspoon vanilla extract
  • + 9 more ingredients
    • 1 cup crisp rice cereal
    • 1/3 cup hazelnuts
    • 4 large eggs
    • 3 tablespoons water
    • unsweetened cocoa powder
    • 1/3 cup unsweetened cocoa powder (preferably Dutch-process)
    • 1/8 teaspoon salt
    • 10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut)
    • 3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)

Position rack in bottom third of oven and preheat to 350°F. 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 bo...

View full recipe at Epicurious

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