Chocolate Mousse Hazelnut Cake Recipe

Name: Chocolate Mousse Hazelnut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces hazelnuts (filberts) toasted; 1/2 cup matzo meal; 2 tablespoons potato starch; 1/4 teaspoon cinnamon; 8 each egg yolks; 1 cup sugar; 2 teaspoons vanilla extract; 2 each egg whites; ⅓ cup sugar; 8 ounces chocolate; 1/4 cup coffee strong; 4 large eggs; 2 tablespoons sugar

Servings: persons

3 ounces hazelnuts (filberts) toasted
1/2 cup matzo meal
2 tablespoons potato starch
1/4 teaspoon cinnamon
8 each egg yolks
1 cup sugar
2 teaspoons vanilla extract
2 each egg whites
⅓ cup sugar
8 ounces chocolate
1/4 cup coffee strong
4 large eggs
2 tablespoons sugar

1
Preheat oven to 400F (200C).
2
Grease bottom of a 10 inch springform pan.
3
Dust with cake meal and shake off excess.
4
Combine the hazelnuts, 1/2 cup cake meal, potato starch and cinnamon in a small bowl.
5
With elecrtic mixer beat the eightegg yolks and 1/2 cup sugar until slowly dissolving ribbons form when the beaters are lifted.
6
Blend in the vanilla .
7
With clean beaters, beat the whites and salt in another bowl until soft peaks form.
8
Gradually add 13 cup sugar and beat until stiff but not dry.
9
Fold 13 of the whites into the yolk mixture to lighten then fold it back into the whites.
10
Sprinkle with the hazelnut mixture and fold gently.
11
Turn the batter into the prepared pan spreading evenly.
12
Bake until top is brown and tester comes out clean.
13
Cool cake completely in the pan.
14
Cake will deflate.
15
For Mousse melt the chocolate with the coffee in a double boiled over gently simmering water; stir until smooth.
16
Let cool.
17
Beat the yolks into the chocolate 1 at a time.
18
Blend in the brandy.
19
Beat the egg whites until soft peaks form.
20
Gradually add the sugar and beat until stiff but nor dry.
21
Gently fold the whites into the chocolate mixture.
22
Spread the mousse onto the cooled cake.
23
Cover and refrigerate until the mousse is firm.

1111

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 ounces hazelnuts (filberts) toasted, 1/2 cup matzo meal, 2 tablespoons potato starch, 1/4 teaspoon cinnamon, and more.

Yes, Chocolate Mousse Hazelnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Mousse Hazelnut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions