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ISO: ISO: Chocolate Mousse cake from Bon Appetit, April 1985 (yes, that old). Thanks.
- Thread starter marilynfl
- Start date
In Search Of:
hmm. I did find this supposed adaptation of it though. Looks good.
http://recipes.chatelaine.com/recipe2/article.jsp?recipeId=7863
http://recipes.chatelaine.com/recipe2/article.jsp?recipeId=7863
This one doesn't say adapted, don't know if it's any different or not.
http://www.jewishfood-list.com/recipes/cake/chocmoussehazelnutcake01.html
http://www.jewishfood-list.com/recipes/cake/chocmoussehazelnutcake01.html
Here you go, Marilyn. Chocolate Mousse Hazelnut Cake
Chocolate Mousse Hazelnut Cake
Cake
Matzo cake meal (for pan)
3 oz. hazelnuts toasted and ground (1 cup)
1/2 c. matzo cake meal
2 tbs. potato starch
1/4 tsp. cinnamon
8 egg yolks, room temperature
1/2 cup sugar
2 tsp. vanilla (optional)
4 egg whites, room temperature
1/8 tsp. salt
1/3 cup sugar
Mousse
8 oz. semisweet chocolate
1/4 c. strong freshly brewed coffee
4 eggs, separated, room temperature
1 tbs. Passover brandy (or rum)
2 tbs. sugar
Shaved semisweet chocolate
For cake:
Preheat oven to 400 degrees. Grease bottom of 10-inch springform pan. Dust with cake meal, shaking off excess. Combine hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in small bowl. Using electric mixer, beat yolks and 1/2 cup sugar until slowly dissolving ribbon forms when beaters are lifted. Blend in vanilla if desired. Using clean, dry beaters, beat whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Sprinkle with hazelnut mixture and fold gently. Turn batter into prepared pan, spreading evenly. Bake until top is brown and tester inserted in center comes out clean, about 20 minutes. Cool cake completely in pan; cake will deflate.
For mousse:
Melt chocolate with coffee in double boiler over gently simmering water; stir until smooth. Let cool.
Beat yolks into chocolate mixture, 1 at a time. Blend in brandy. Beat whites until soft peaks form. Gradually add sugar and beat until stiff but not dry. Gently fold whites into chocolate mixture. Spread mousse onto cake. Cover and refrigerate until mousse is firm, several hours or overnight.
Just before serving, remove springform from cake. Sprinkle top with chocolate.
Bon Appetit
April 1985
Chocolate Mousse Hazelnut Cake
Cake
Matzo cake meal (for pan)
3 oz. hazelnuts toasted and ground (1 cup)
1/2 c. matzo cake meal
2 tbs. potato starch
1/4 tsp. cinnamon
8 egg yolks, room temperature
1/2 cup sugar
2 tsp. vanilla (optional)
4 egg whites, room temperature
1/8 tsp. salt
1/3 cup sugar
Mousse
8 oz. semisweet chocolate
1/4 c. strong freshly brewed coffee
4 eggs, separated, room temperature
1 tbs. Passover brandy (or rum)
2 tbs. sugar
Shaved semisweet chocolate
For cake:
Preheat oven to 400 degrees. Grease bottom of 10-inch springform pan. Dust with cake meal, shaking off excess. Combine hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in small bowl. Using electric mixer, beat yolks and 1/2 cup sugar until slowly dissolving ribbon forms when beaters are lifted. Blend in vanilla if desired. Using clean, dry beaters, beat whites and salt in another bowl until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Gently fold 1/3 of whites into yolk mixture to lighten. Fold mixture back into whites. Sprinkle with hazelnut mixture and fold gently. Turn batter into prepared pan, spreading evenly. Bake until top is brown and tester inserted in center comes out clean, about 20 minutes. Cool cake completely in pan; cake will deflate.
For mousse:
Melt chocolate with coffee in double boiler over gently simmering water; stir until smooth. Let cool.
Beat yolks into chocolate mixture, 1 at a time. Blend in brandy. Beat whites until soft peaks form. Gradually add sugar and beat until stiff but not dry. Gently fold whites into chocolate mixture. Spread mousse onto cake. Cover and refrigerate until mousse is firm, several hours or overnight.
Just before serving, remove springform from cake. Sprinkle top with chocolate.
Bon Appetit
April 1985
The one we remember wasn't designated as kosher or a Passover cake.
I'm pretty sure it used regular flour. There were several restaurants in Albuquerque that had it on the menu, so I think it was purchased for a production bakery.
The mousse layer was at least 2" thick and stayed that way when it was cut. I can't seem to find a mousse that will stay that way on a cake.
I'm pretty sure it used regular flour. There were several restaurants in Albuquerque that had it on the menu, so I think it was purchased for a production bakery.
The mousse layer was at least 2" thick and stayed that way when it was cut. I can't seem to find a mousse that will stay that way on a cake.
Marilyn, I just found this...have a look - Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
http://www.drewvogel.com/Publish/Milk_Chocolate_Mousse_Cake_with_Hazelnut_Crunch_Crust_14566.htm
http://www.drewvogel.com/Publish/Milk_Chocolate_Mousse_Cake_with_Hazelnut_Crunch_Crust_14566.htm
barbara-in-va
Well-known member
Gay and Marilyn, I have made this cake many times and it is soooo good. I am
planning on making it again this year. I highly recommend it.
I can not find gianduja around here anywhere so I kinda make my own with milk chocolate, hazelnuts and a couple of drops of hazelnut flavoring--works great!
planning on making it again this year. I highly recommend it.
I can not find gianduja around here anywhere so I kinda make my own with milk chocolate, hazelnuts and a couple of drops of hazelnut flavoring--works great!