Nutella Mousse Cake
INGREDIENTS
For
the brownie base
- 8
ounces (226 g) Nutella
- 1/2
cup (113 g) unsalted butter, cut into pieces
- 3/4
cup (150 g) granulated sugar
- 3
large eggs, room temperature
- 1
tablespoon pure vanilla extract
- 1
cup (130 g) all-purpose flour
- 3
tablespoons Dutch-process cocoa powder
- 1/2
teaspoon salt
For
the mousse layer
- 2
1/4 teaspoons plain gelatin powder, 1 packet
- 4
tablespoons cold water
- 8
ounces (226 g) Nutella
- 1
1/2 cups (360 ml) heavy cream, divided
- 1/8
teaspoons salt
For
the topping
- 1
cup (300 g) Nutella
- 1/2
cup (120 ml) heavy cream
INSTRUCTIONS
Make the base
1.
Preheat the oven
to 350ºF. Line the bottom a 9-inch springform pan with aluminum foil and spray
the foil lightly with nonstick spray. Line the sides of the pan with parchment
paper.
2.
Add the Nutella
and butter to a medium saucepan. Warm over medium-low heat, stirring constantly
until Nutella is melty and smooth. Whisk in the sugar. Set aside to cool
slightly.
3.
Once cooled, whisk
in the eggs and vanilla until combined. Sift the flour, cocoa powder, and salt
into the Nutella mixture and fold together with a rubber spatula just until
combined.
4.
Spread the batter
evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes, or until
a toothpick inserted into the center comes out with only a few moist crumbs.
Leave the brownie in the pan and set it wire rack to cool completely. Or pop it
in the refrigerator for 15-20 minutes.
Make the mousse
1.
In a small bowl,
sprinkle the gelatin over water, let stand for 5 minutes.
2.
Bring the Nutella
and 1/2 cup of the cream to a simmer in a small saucepan over medium-high heat,
whisking until the Nutella has fully melted. Remove from heat.
3.
Add the salt and
softened gelatin; whisk until gelatin is fully dissolved. Transfer to a large
bowl and cool to room temperature, stirring occasionally. The mixture will
thicken slightly.
4.
In the bowl of a
stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream at
medium speed until it begins to thicken, about 30 seconds. Increase the speed
to high and whip until soft peaks form, about 30 to 60 seconds.
5.
Use a whisk to mix
in 1/3 of the whipped cream into the Nutella mixture. Use a rubber spatula to
fold in the remaining whipped cream until no streaks appear.
6.
Spoon the mousse
into the pan over the brownie layer. Smooth the top with an offset spatula.
Place the cake in the refrigerator and chill until set, about 2 hours.
Make the topping
1.
Warm the Nutella
and cream in a small saucepan over medium-low heat, whisking until the Nutella
has fully melted. Set aside to cool for 10 minutes, stir it occasionally.
2.
Pour the glaze
over the top of the mousse layer and use an offset spatula to smooth it over.
Refrigerate for at least 1 hour or until the glaze has set.
3.
Carefully remove
the sides of the pan and dispose of the parchment paper. Serve the cake with
whipped cream or fresh berries.
Make ahead tip
1.
The cake will keep
for up to 3 days stored in the refrigerator.
2.
The cake can be
frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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