Cake Recipe, Chocolate Hazelnut: Flour-less chocolate cake with hazelnut mousse.?

I had this cake at a wedding in NYC, and would love to know the recipe. Any ideas?

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  1. Flourless Chocolate and Hazelnut Cake

    Yield: 6 servings

    Ingredients

    7 oz. semi-sweet chocolate, melted
    1/4 cup sugar
    1/3 cup butter
    1/2 cup finely chopped hazelnuts
    5 eggs
    1/4 cup cocoa

    Method

    1. Preheat oven to 220F and butter a 9-inch round cake pan.

    2. Melt the chocolate and butter together and stir in the hazelnuts.

    3. In a large bowl, beat the sugar and eggs together until fluffy. Fold chocolate and butter mixture into the eggs and blend just until all the ingredients are well-blended.

    4. Pour into the prepared pan and bake for approximately 40 minutes or until the center is firm to the touch.

    5. Allow to cool at room temperature and then refrigerate overnight.

    6. To serve, unmold the cake and sprinkle the top with cocoa.
  2. Flourless Chocolate Cake Recipe courtesy
    Show: Emeril Live
    Episode: Emeril's Desserts





    1 pound semisweet chocolate, coarsely chopped
    1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon
    1/4 cup Kahlua
    8 large eggs
    1/4 cup sugar
    1 teaspoon vanilla
    1/2 teaspoon salt
    Confectioners' sugar or cocoa powder, for garnish
    Fresh raspberries, for garnish

    Preheat oven to 325 degrees F.
    Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.

    Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.

    Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.

    Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.

    Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before

    I don't know how to make hazelnut mousse, but here's a recipe for chocolate mousse that I've tried and it's good. Maybe you can use it.
    1 3/4 cups whipping cream
    12 ounces good quality semisweet chocolate chips
    3 ounces espresso or strong coffee
    1 tablespoon dark rum
    4 tablespoons butter
    1 teaspoon flavorless, granulated gelatin

    Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
    In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

    Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

    In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

    Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
  3. check out http://sumiram2006.googlepages.com/dessert
    It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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