I needed to bring a dessert to a party this weekend so what better way to spread the word about World Nutella Day as well as express my fondness for that little jar of creamy chocolate hazelnut goodness! Although this cake is a bit time consuming to pull together, the result is worth the effort – a heavenly blend of hazelnut, espresso, dark chocolate and creamy mousse….another Nutella dessert to help feed the addiction! So Happy Nutella Day, everyone – ENJOY!!
Check out other tasty Nutella treats at World Nutella Day and our host’s blogs!!
World Nutella Day – http://nutelladay.com/
Ms. Adventures in Italy – http://msadventuresinitaly.com/blog
Bleeding Espresso – http://bleedingespresso.com/
Dark Chocolate Nutella Cake with Mango Mousse and Nutella Ganache Drizzle
For the cake: (Adapted from Fran’s Dark Chocolate Espresso Cake)
¾ cup hazelnuts
½ cup sour cream
½ cup Nutella
3 teaspoons instant espresso mixed in 4 tablespoons of water
½ cup sifted unsweetened cocoa powder (sifted before measuring)
3 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups bleached all-purpose flour (sifted into a cup and leveled off)
1 ¼ cup sugar
1 ¼ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 sticks unsalted butter, at room temperature
For the mango mousse:
3 cups mango puree – about 4 mangoes
2 tablespoons granulated sugar
1 tablespoon freshly squeezed lime juice
2 tablespoons unflavored gelatin
1/4 cup water
1 1/2 cups heavy cream
For the Nutella ganache:
3/4 cup Nutella
1/2 cup heavy cream
1 teaspoon coarse sea salt
1 tablespoon brandy, optional
Make the cake:
- Coat a 10 inch springform pan with non-stick spray and lightly coat with flour.
- Preheat the oven to 350 degrees. Place rack in the lower third of oven.
- Toast hazelnuts in oven by placing nuts on cookie sheet and bake for 7 minutes. Avoid burning by turning nuts once during toasting. To peel skins, place nuts on a tea towel and rub towel against nuts until skin is removed. Let cool completely. Transfer to food processor and pulse until nuts are medium fine. For a nutty flavor but a no nut texture, continue to pulse nuts until they are finely chopped.
- In a bowl, whisk sour cream, Nutella, instant espresso, cocoa powder, eggs, and vanilla until the batter is a lumpy muffin batter consistency.
- In a bowl of a stand mixer and fitted with the flat beater, mix the ground hazelnuts, flour, sugar, baking powder, baking soda, and salt on low speed for about 30 seconds. Add the butter and half the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 ½ minutes. With the mixer off between additions, add the remaining cocoa mixture in two parts, starting, on medium low speed and gradually raising the speed to medium. Beat on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.
- Pour batter into pan. Bake 50-60minutes, or until an inserted wooden skewer is clean when removed. The cake should spring back when lightly pressed.
Make the mousse:
- To make the mango puree, peel and chop 4 mangoes. Place in the bowl of a food processor and process until puree is very smooth. You should have about 3 cups once pureed.
- Place the mango puree, sugar, lime juice in a small bowl. Stir to combine. In a small saucepan, sprinkle the gelatin over the water. Let stand for about 5 minutes. Dissolve over low heat and stir until melted. Stir the gelatin mixture into the mango puree.
- Refrigerate the mango puree for about 30 minutes. Whip the heavy cream until stiff. Fold about 1/3 of the stiff cream into the puree mixture and mix gently. Fold in the remaining whipped cream.
- Smooth over the cooled chocolate cake. Smooth out the top and refrigerate until the mousse is set. (You may have some mousse remaining.)
The big finish!
- Place the nutella into a medium bowl. Heat the heavy cream in a small saucepan over medium low heat. Bring the cream just to a boil and then pour it over the nutella.
- Whisk until the mixture is smooth. Stir in the sea salt and the brandy (if using).
- Let the ganache cool for about 10-15 minutes, stirring occasionally. You want the ganache to still be pourable.
- Drizzle over top of cake. Allow to drizzle down the sides.