Chocolate Hazelnut Mousse

A while back, on another food blog, Bake or Break, I saw an outstanding chocolate dessert, a Chocolate-Glazed Hazelnut Mousse Cake. I spent days and nights thinking about this cake, but never had the courage to make it, mostly because the ingredient list and involved steps were intimidating. Um, so when I finally got a hold of the ingredients for this cake, I set to work and immediately fumbled. The shortbread base turned out overcooked and shrank so much, it didn't fit in the cake pan like it should. It was a mess and I'll spare you the details. But the mousse-- it was perfect. And no eggs, either, which is critical for me when making mousse. Something about raw eggs in many mousse recipes turns me off. This mousse had nary an egg, and big chocolate flavor with subtle nuances of hazelnut, thanks to Nutella. It was light and fluffy and impossible to keep my spoon out of. Full recipe after the jump.




1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar


Preparation:
Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.

Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling into ramekins, gently smoothing top, then chill, covered, at least 3 hours.

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Erin's Take on Bill's Carrot Cake

Sorry, I am a little late in posting on this week's TWD Carrot Cake. What can I say... life gets hectic. In general, I am not a cake fan. I would take pie over cake any day. Except for carrot cake. I just have a weakness for carrot cake, or perhaps the cream cheese icing that is always used.

I took the cake over to a party at a friends house on Tuesday and invited constructive critisim to be included in this post. Here's what we came up with:
1. The taste of the cake was great - really hearty and spiced well.
2. The cranberries were a perfect replacement for the much detested raisins.
3. My cake was little bit dry. I kept in the oven for 47 minutes, so next time I take 5 minutes off the cooking time.
4. We all loved not having icing on the sides. This eliminated the common problem of way too much icing on a slice of cake. (I know to some people this is never a problem.)

This cake is definitly worth keeping on the make again list. Thought next time I am going to substitute half of the oil for the same amount of applesauce and see how it turns out.

Here's how the cake looked after we finished with it last night.

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Tuesdays with Dorie: Caramel Topped Flan

Flan is a simple dessert to prepare with a big "wow!" factor. I'm still shocked by how easily the flan slithered out of the cake pan and how elegant it looked surrounded by the pool of just-shy-of-burnt caramel. I still don't understand how the caramel remains a liquid in spite of 4 hours in the refridgerator. I was expecting the caramel to adhere the flan to the pan (ha!) but if there's one lesson to be learned by this recipe, it's that you must always have faith in Dorie Greenspan. Although this dessert isn't for me, (I found it tasted a bit eggy), my husband enjoyed this delicate caramel-bathed custard.

Caramel-Topped Flan-

Adapted from Dorie Greenspan’s Baking: From My Home to Yours
makes one 8″x2″ flan

Note: You can make individual servings by using six 6-oz or seven or eight 4-oz ramekins or containers instead of the larger cake pan.

For the caramel:

1/3 cup sugar

3 tablespoons water

squirt of fresh lemon juice

For the flan:

1 1/2 cups heavy cream

1 1/4 cups whole milk

3 large eggs

2 large egg yolks

1/2 cup sugar

1 teaspoon pure vanilla extract

Getting ready:-Center a rack in the oven and preheat the oven to 350ºF. Line a roasting pan or 9″x13″ baking pan with a double thickness of paper towels. Fill a teakettle with water and put it on to boil; when the water boils, turn off heat.
-Put a metal 8″x2″ round cake pan– not a nonstick one– in the oven to heat while you prepare the caramel. (If you are using individual molds or ramekins, then skip this step.)

To Make the Caramel:-Stir the sugar, water and lemon juice together in a small heavy-bottomed saucepan. Put the pan over medium-high heat and cook until the sugar becomes an amber-colored caramel, about 5 minutes-remove the pan from the heat at the first whiff of smoke.
-Remove the cake pan from the oven and, working with oven mitts, pour the caramel into the pan and immediately tilt the pan to spread the caramel evenly over the bottom; set the pan aside.
To Make the Flan:-Bring the milk and heavy cream just to a boil.
-Meanwhile, in a 2-quart glass measuring cup or in a bowl, whisk together the eggs, yolks and sugar. Whisk vigorously for a minute or two, and then stir in the vanilla. Still whisking, drizzle in about one quarter of the hot liquid-this will temper, or warm, the eggs so they won’t curdle. Whisking all the while, slowly pour in the remainder of the hot cream and milk. Using a large spoon, skim off the bubbles and foam that you worked up.
-Put the caramel-lined cake pan in the roasting pan. Pour the custard into the cake pan and slide the setup into the oven. Very carefully pour enough hot water from the kettle into the roasting pan to come halfway up the sides of the cake pan. (Don’t worry if this sets the cake pan afloat.) Bake the flan for about 35 minutes, or until the top puffs a bit and is golden here and there. A knife inserted into the center of the flan should come out clean. (Small, individual molds will take less time– start checking for doneness around the 25-minute mark).
-Remove the roasting pan from the oven, transfer the cake pan to a cooking rack and run a knife between the flan and the sides of the pan to loosen it. Let the flan cool to room temperature on the rack, then loosely cover and refrigerate for at least 4 hours.
-When ready to serve, once more, run a knife between the flan and the pan. Choose a rimmed serving platter, place the platter over the cake pan, quickly flip the platter and pan over and remove the cake pan–the flan will shimmy out and the caramel sauce will coat the custard.
Storing: Covered with plastic wrap in its baking pan, the flan will keep in the refrigerator for up to 2 days. However, once unmolded, its best to enjoy it the same day.
Serving: Bring the flan to the table and cut into wedges. Spoon some of the syrup onto each plate.

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