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Caramel Hazelnut Chocolate Mousse Cake Recipe

Caramel Hazelnut Chocolate Mousse Cake Recipe

Pinklady
Mousse desserts trace their origins back to 18th-century France, where the word "mousse" means "foam." Initially, mousse was a savory dish, but it gradually evolved into the sweet dessert we know today. Chocolate mousse gained popularity in the 19th century, and creative bakers later began incorporating it into cakes.
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Prep Time 40 minutes
Cook Time 20 minutes
Course Dessert
Cuisine French
Servings 12 Slices
Calories 450 kcal

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9-inch springform pan
  • Parchment paper
  • Saucepan
  • Rubber spatula
  • Cooling rack
  • Offset spatula (optional for smoothing layers)

Ingredients
  

For the Hazelnut Sponge Base:

  • 3 large eggs
  • 75g (1/3 cup) granulated sugar
  • 50g (1/2 cup) ground hazelnuts
  • 25g (3 tbsp) all-purpose flour
  • 1 tsp vanilla extract
  • A pinch of salt

For the Chocolate Mousse:

  • 200g (7 oz) dark chocolate, chopped
  • 3 large egg yolks
  • 50g (1/4 cup) granulated sugar
  • 300ml (1 1/4 cups) heavy cream, whipped

For the Caramel Sauce:

  • 100g (1/2 cup) granulated sugar
  • 50g (1/4 cup) unsalted butter
  • 120ml (1/2 cup) heavy cream
  • A pinch of salt (optional)

For the Garnish:

  • 50g (1/2 cup) toasted hazelnuts, roughly chopped
  • Chocolate shavings or curls (optional)

Instructions
 

  • Prepare the Hazelnut Sponge Base
    Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
    In a mixing bowl, whisk the eggs and sugar together until the mixture is pale and fluffy (about 5 minutes).
    Fold in the ground hazelnuts, flour, vanilla extract, and salt gently using a rubber spatula.
    Pour the batter into the prepared pan and spread it evenly.
    Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
    Let the sponge cool completely on a cooling rack.
  • Make the Chocolate Mousse
    Melt the chopped dark chocolate over a double boiler or in the microwave in 20-second intervals. Allow it to cool slightly.
    In a separate bowl, whisk the egg yolks and sugar until pale and thick.
    Gradually fold the melted chocolate into the egg mixture.
    Gently fold in the whipped cream in three additions, ensuring a light and airy mousse.
  • Prepare the Caramel Sauce
    In a saucepan, heat the sugar over medium heat until it melts and turns amber in color.
    Add the butter, stirring constantly, until fully incorporated.
    Slowly pour in the heavy cream while stirring. Be cautious, as the mixture may bubble up.
    Add a pinch of salt for a salted caramel variation. Set aside to cool.
  • Assemble the Cake
    Place the hazelnut sponge base back into the springform pan.
    Spread a thin layer of caramel sauce over the sponge.
    Pour the chocolate mousse on top, smoothing the surface with an offset spatula.
    Refrigerate the cake for at least 4 hours or until the mousse is firm.
  • Add Garnishes and Serve
    Once set, carefully remove the cake from the springform pan.
    Drizzle caramel sauce over the top and sprinkle with toasted hazelnuts and chocolate shavings.
    Slice and serve chilled.

Video

Keyword Caramel Hazelnut Chocolate Mousse Cake Recipe