Silken Chocolate Mousse Cake with Hazelnut Praline Crust

Allergens

Eggs - Tree nuts (hazelnuts) - Dairy (heavy cream)

Ingredients

• 1 1/2 cups Hazelnuts, raw
• 3 tbsp Unsalted Butter
• 6 oz Dark Chocolate (90% cocoa)
• 1 cup Erythritol
• 5 Large Eggs, separated
• 1/4 cup Unsweetened Cocoa Powder
• 2 cups Heavy Whipping Cream
• A pinch of Salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a food processor, pulse the hazelnuts until they resemble coarse sand. Melt the butter and mix it into the ground nuts. Press this mixture onto the bottom of your prepared pan and bake for 10 minutes. Set aside to cool.
3. Break the chocolate into small pieces and place them in a double boiler over simmering water. Stir until fully melted, then remove from heat. In a separate bowl, whisk the egg yolks with erythritol and cocoa powder until smooth.
4. Gradually pour the warm chocolate into the yolk mixture, stirring constantly to avoid curdling. Once combined, set aside.
5. Beat the egg whites with a pinch of salt until they form stiff peaks. Fold this carefully into the chocolate mixture.
6. In another bowl, whip the heavy cream until it forms soft peaks. Gently fold this into your chocolate mixture as well.
7. Pour this silky mousse over the cooled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.

Chef’s Insight

The balance of crunchy and creamy textures in this cake is key; pay attention to the texture when folding ingredients together.

Notes

Ensure all ingredients are at room temperature for easier mixing and folding.