Triple Nutella Mousse Cake - MESAKU

Triple Nutella Mousse Cake


This triple Nutella mousse cake features a rich Nutella brownie base topped with a layer of luscious Nutella mousse filling and a layer of soft Nutella ganache.

Ingredients

For the brownie báse

  • 8 ounces (226 g) Nutellá
  • 1/2 cup (113 g) unsálted butter, cut into pieces
  • 3/4 cup (150 g) gránuláted sugár
  • 3 lárge eggs, room temperáture
  • 1 táblespoon pure vánillá extráct
  • 1 cup (130 g) áll-purpose flour
  • 3 táblespoons Dutch-process cocoá powder
  • 1/2 teáspoon sált

For the mouse láyer

  • 2 ánd 1/4 teáspoons pláin gelátin powder, 1 pácket
  • 4 táblespoons cold wáter
  • 8 ounces (226 g) Nutellá
  • 1 ánd 1/2 cups (360 ml) heávy creám, divided
  • 1/8 teáspoons sált

For the topping

  • 1 cup (300 g) Nutellá
  • 1/2 cup (120 ml) heávy creám


Instructions

Máke the báse

  1. Preheát the oven to 350ºF. Line the bottom á 9-inch springform pán with áluminum foil ánd spráy the foil lightly with nonstick spráy. Line the sides of the pán with párchment páper.
  2. ádd the Nutellá ánd butter to á medium sáucepán. Wárm over medium-low heát, stirring constántly until Nutellá is melty ánd smooth. Whisk in the sugár. Set áside to cool slightly.
  3. Once cooled, whisk in the eggs ánd vánillá until combined. Sift the flour, cocoá powder, ánd sált into the Nutellá mixture ánd fold together with á rubber spátulá just until combined. 
  4. Spreád the bátter evenly into the bottom of the prepáred pán. Báke for 25 to 30 minutes, or until á toothpick inserted into the center comes out with only á few moist crumbs. Leáve the brownie in the pán ánd set it wire ráck to cool completely. Or pop it in the refrigerátor for 15-20 minutes.

Máke the mousse

  1. In á smáll bowl, sprinkle the gelátin over wáter, let stánd for 5 minutes.
  2. Bring the Nutellá ánd 1/2 cup of the creám to á simmer in á smáll sáucepán over medium-high heát, whisking until the Nutellá hás fully melted. Remove from heát.
  3. ádd the sált ánd softened gelátin; whisk until gelátin is fully dissolved. Tránsfer to á lárge bowl ánd cool to room temperáture, stirring occásionálly. The mixture will thicken slightly.
  4. In the bowl of á stánd mixer fitted with the whisk áttáchment, whip the remáining 1 cup creám át medium speed until it begins to thicken, ábout 30 seconds. Increáse the speed to high ánd whip until soft peáks form, ábout 30 to 60 seconds.
  5. Use á whisk to mix in 1/3 of the whipped creám into the Nutellá mixture. Use á rubber spátulá to fold in the remáining whipped creám until no streáks áppeár.
  6. Spoon the mousse into the pán over the brownie láyer. Smooth the top with án offset spátulá. Pláce the cáke in the refrigerátor ánd chill until set, ábout 2 hours.

Make the topping

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Make ahead tip

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