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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 12 to 14 servings.
Calories from Fat 0
Calories 33
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 1mg 0 %
Potassium 2mg  
Total Carbohydrate 8g 3 %
  Dietary Fiber 0g 0 %
  Sugars 8g  
  Other Carbohydrate 0g  
Protein 0g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • GIANDUIA MOUSSE CAKE

Posted By

FriendsEAT

On May 2, 2007

GIANDUIA MOUSSE CAKE

Reference:

Gourmet, February 1998

Prep:

Active time: 45 min Start to finish: 45 min

Servings:

Makes 12 to 14 servings.

Ingredients
9 ozs fine-quality bittersweet chocolate (not unsweetened)
7 ozs fine-quality milk chocolate
1 cup Nutella * (chocolate-hazelnut spread; from a 13-oz jar)
3/4 cup unsweetened hazelnut butter **
6 large eggs
1/2 cup superfine granulated sugar
1 cu

Cooking Instructions
Step 1 Preheat oven to 350 F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Step 2 Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
Step 3 In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Step 4 Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
Step 5 Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
Step 6 * Available at specialty foods shops and many supermarkets.
Step 7 ** Available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.