I’ve baked this Mocha Mousse Hazelnut Cake without any occasion. Or… actually I had a reason to bake a cake since my husband was away for a few days 🙂 Usually he loves tasting everything while I’m baking and this is the most annoying thing in my kitchen. So, I thought that I could use my quiet time in the kitchen to bake something very delicious. As everyone in my family likes coffee it was easy for me to choose a mocha flavor. Then I decided to choose hazelnuts to make a perfect pair. You will love this cake composed of creamy and fluffy mocha mousse and crisp hazelnut cake. Be careful as this delicious flavor combination can be dangerous!
- 1 tsp strong instant coffee granules
- ½ tsp boiling water
- 3 egg whites
- 36g sugar
- 90g pure icing sugar
- 90g hazelnut flour
- 2 tbsp cold water
- 2 tsp unflavored gelatin
- 1/2 cup hot coffee
- 1 1/2 cups heavy whipping cream
- 2/3 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
To make hazelnut meringue
- Preheat oven to 180ºC. Slightly spray or grease two 21 cm round pans.
- Place the coffee in a small bowl, pour over the water and stir until the coffee is dissolved. Set aside.
- Mix hazelnut flour with icing sugar. Set aside.
- Whisk egg whites at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the sugar to make a stiff glossy meringue that stands in peaks when the whisk is lifted out.
- Gently fold in the hazelnut mixture and coffee and whisk until just combined.
- Transfer the meringue to a piping bag fitted with a 1.5cm plain tube.
- Starting in the centre of a pan, pipe a spiral of meringue. Repeat.
- Place in the heated oven and bake for 10 – 12 minutes.
- Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.
To make mocha mousse
- Before gathering your ingredients, place mixing bowl and beaters in the freezer to chill 5-10 minutes. Chilling the bowl will help the whipped cream whip up faster and fluffier.
- In a small bowl, add 2 tbsp water. Sprinkle gelatin over water, stir, then set aside for 1 minute to allow the gelatin to absorb the water.
- Pour the hot coffee into the bowl of gelatin and stir until the gelatin is completely dissolved. Once fully dissolved, set aside to cool.
- Retrieve your chilled mixing bowl and add heavy cream. Beat cream on medium-high speed 1-2 minutes until it begins to thicken. Reduce speed to low, then while still mixing, slowly add powdered sugar, then cocoa powder and vanilla.
- Continue mixing, and slowly pour in the cooled coffee/gelatin mixture.
- Return mixer to medium or medium-high speed and continue to beat until well blended, fluffy and soft peaks form. Do not over-mix. The mixture will firm up as it chills.
To ensemble the cake
- Line the base and sides of a lightly greased 24cm-round springform tin with non-stick baking paper. Carefully loosen the meringues from the baking paper and place 1 meringue in the base of the tin. Spoon the mousse into the tin and top with remaining meringue.
- Refrigerate for 3–4 hours or until set. Serve chilled, dusted with extra icing sugar.
Mousse recipe adopted from Glorious Treats.