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Chocolate and Hazelnut Crunch Cake Recipe

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Chocolate and Hazelnut Crunch Cake
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Ingredients
11
Count
Nutrition
15223
Calories
Total time
115
Minutes
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Ingredients:

  • 4 oz sugar
  • 1 3/4 cups of heavy cream
  • 6 oz giandujia chocolate
  • 3 oz hazelnut paste
  • 6 oz royaltine chips
  • 1/4 cups peanut oil

Directions:

  1. CHOCOLATE MOUSSE
  2. Combine both chocolates and melt them over a double boiler. Whisk the yolks and 1/2 of the sugar in a mixer equipped with a whisk, set aside at room temperature. In a separate bowl, whisk the whipping cream to the soft peak stage and set aside, refrigerated. Combine the 3 egg whites with the remaining sugar and whip to a soft peak stage. Pour the melted chocolate into the yolk and sugar mixture and whip at high speed until the mixture begins to pale and increase in volume. Fold in the whipped egg whites and then the whipped cream until smooth and homogenous. Pour into individual 3-inch diameter plastic round bottom (about 1/2 cup capacity) molds and freeze.
  3. CRUNCHY LAYER:
  4. Combine and melt the Gandujia and the hazelnut paste over a double boiler until smooth. Set aside at room temperature. Add the royaltine chips and the peanut oil and fold into the chocolate mixture until smooth. While the mixture is still warm, spread it on a sheetpan in a 1/2-inch layer, evening the surface with the aid of an offset spatula. Refrigerate until solid and then cut into 3-inch circles and refrigerate. These circles will serve as the base for the mousse cakes.
  5. CHOCOLATE MIST:
  6. Combine both of the ingredients over a double boiler and melt until smooth. Allow to cool to a warm stage and fill a container of an electric spray gun with the mixture. The spray gun should be new or has never been used for any purpose other than food.
  7. To assemble cakes: Remove the crunchy 3-inch discs from the refrigerator and place on plates. Remove mousse molds and unmold on top of the disc. These should be kept frozen until ready to spray with the chocolate mist. Remove mousse cakes from the freezer and spray the chocolate domes liberally to create a velour type finish, while still frozen. Refrigerate until set. Serve the mousse cakes with chocolate sauce and chocolate decorations of your choice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 15222.84 Kcal (63735 kJ)
Calories from fat 9315.52 Kcal
% Daily Value*
Total Fat 1035.06g 1592%
Cholesterol 783.56mg 261%
Sodium 332.45mg 14%
Potassium 3525.63mg 75%
Total Carbs 1411.51g 471%
Sugars 937.25g 3749%
Dietary Fiber 132.11g 528%
Protein 253.55g 507%
Vitamin C 7.8mg 13%
Iron 48.9mg 271%
Calcium 471.2mg 47%
Amount Per 100 g
Calories 1095.01 Kcal (4585 kJ)
Calories from fat 670.08 Kcal
% Daily Value*
Total Fat 74.45g 1592%
Cholesterol 56.36mg 261%
Sodium 23.91mg 14%
Potassium 253.61mg 75%
Total Carbs 101.53g 471%
Sugars 67.42g 3749%
Dietary Fiber 9.5g 528%
Protein 18.24g 507%
Vitamin C 0.6mg 13%
Iron 3.5mg 271%
Calcium 33.9mg 47%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 389.9
    Points
  • 432
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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