Chocolate Mousse Cake with Chocolate Whipped Cream

Recipe by Dee514
READY IN: 1hr 5mins
SERVES: 16-20




  • Grease a 9 inch springform pan.
  • In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
  • Combine ground hazelnuts and melted butter.
  • Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
  • In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
  • Stir over low heat until chocolate is melted.
  • Remove cream from heat.
  • In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
  • Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
  • In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
  • Stir about 1/4 of the egg mixture into the melted chocolate.
  • Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
  • Turn mixture into prepared pan.
  • Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
  • (Center will be slightly soft).
  • Cool cake for 20 minutes.
  • Remove pan sides.
  • Cool on a rack 3 to 4 hours.
  • Cake may be served at room temperature or chilled.
  • If serving the cake the next day, cover and store in the refrigerator.
  • Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
  • Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
  • Stir over low heat until all the chocolate is melted.
  • Remove from heat and stir until there are no chocolate specks remaining.
  • Pour mixture into a bowl and chill well.
  • Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).