Caramel hazelnut(Hazelnut Praline) chocolate mousse cake 焦糖榛子巧克力慕斯蛋糕

Ingredients

• 200 g Hazelnuts (toasted at 160°C for 8 minutes)
• 210 g Granulated Sugar (for amber syrup)
• 60 g Water (for syrup)
• 60 g Hazelnut Praline Paste (from step 1, for cake batter)
• 6 large Egg Yolks (room temperature)
• 30 g Granulated Sugar (for yolk mixture)
• 3 large Egg Whites (room temperature)
• 60 g Granulated Sugar (added to meringue in three batches)
• 50 g Cake Flour (sifted)
• 20 g Cocoa Powder (unsweetened)
• 7.5 g Gelatin (soaked in cold water for 15 minutes)
• 50 g Milk Chocolate (good quality, broken into pieces)
• 300 g Heavy Cream (divided: 100 g for melting, 200 g for thickening)
• 90 g Hazelnut Praline Paste (for mousse and ganache)
• 80 g Dark Chocolate (70% cocoa or higher)
• 80 g Heavy Cream (for ganache)
• 1 sheet Edible Gold Leaf (for garnish)

Instructions

1. Prepare Hazelnut Praline Paste

   Spread 200 g hazelnuts on a baking sheet and roast at 160°C for 8 minutes, stirring halfway. Meanwhile, combine 210 g sugar with 60 g water in a saucepan and heat until the syrup turns amber. Remove from heat, add the toasted hazelnuts, stir, then let the mixture cool completely before storing in an airtight container.

   Time: PT25M

   Temperature: 160°C

2. Mix Yolks and Praline

   In a large bowl, whisk 6 egg yolks with 60 g hazelnut praline paste and 30 g sugar until smooth and pale.

   Time: PT5M

3. Whip Egg Whites to Stiff Peaks

   In a clean bowl, begin whipping 3 egg whites until foamy. Gradually add 60 g sugar in three equal portions, allowing each portion to dissolve before adding the next. Continue whipping until stiff, glossy peaks form.

   Time: PT10M

4. Combine Meringue with Yolks

   Take half of the stiff meringue and gently fold it into the yolk‑praline mixture until just incorporated.

   Time: PT3M

5. Add Dry Ingredients

   Sift together 50 g cake flour and 20 g cocoa powder. Fold the sifted dry mixture into the batter, then gently fold in the remaining meringue until the batter is uniform.

   Time: PT5M

6. Bake Hazelnut Cocoa Cake

   Spread the batter evenly on a 32 × 27 cm baking sheet. Bake in a pre‑heated oven at 180°C for 12 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT12M

   Temperature: 180°C

7. Cool the Cake

   Remove the sheet from the oven and let the cake cool on a wire rack for about 10 minutes before handling.

   Time: PT10M

8. Prepare Hazelnut Chocolate Mousse

   Soak 7.5 g gelatin in 7.5 g cold water for 15 minutes. Meanwhile, melt 50 g milk chocolate with 100 g heavy cream in the microwave, heating just until the cream boils. Stir until smooth, then add the softened gelatin and mix well. Incorporate 90 g hazelnut praline paste, blend thoroughly, and let the mixture cool to room temperature. Whip the remaining 200 g heavy cream until thick peaks form, then fold it into the cooled chocolate‑praline mixture until fully combined.

   Time: PT30M

9. Assemble Layers in Mold

   Line a 30 cm × 11 cm rectangular mold with parchment. Place a layer of the cooled hazelnut cocoa cake at the bottom, spread a generous layer of the hazelnut chocolate mousse, then add another cake layer on top. Press lightly to level.

   Time: PT10M

10. Freeze Assembled Cake

    Cover the mold tightly with plastic wrap and place it in the freezer for at least 4 hours, or until the cake is firm.

    Time: PT4H

11. Make Hazelnut Chocolate Ganache

    Heat 80 g dark chocolate with 80 g heavy cream in the microwave, stopping to stir when the cream begins to boil, until smooth. Stir in 90 g hazelnut praline paste until fully incorporated.

    Time: PT7M

12. Drizzle Warm Ganache

    Remove the frozen cake from the freezer. Pour the warm ganache over the top, allowing it to cascade down the sides. Let the ganache set for about 1 hour at room temperature.

    Time: PT5M

13. Final Set and Garnish

    After the ganache has firmed (about 1 hour), carefully unmold the cake. Apply edible gold leaf decoratively on the surface.

    Time: PT1H

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Hazelnuts: Almonds, Peanuts
• Instead of Granulated Sugar: Caster sugar
• Instead of Hazelnut Praline Paste: Store‑bought hazelnut praline
• Instead of Granulated Sugar: Caster sugar
• Instead of Granulated Sugar: Caster sugar
• Instead of Cake Flour: All‑purpose flour (may affect texture)
• Instead of Cocoa Powder: Dutch‑processed cocoa
• Instead of Gelatin: Agar‑agar (use less)
• Instead of Milk Chocolate: Dark chocolate 70%
• Instead of Heavy Cream: Whipping cream
• Instead of Hazelnut Praline Paste: Store‑bought hazelnut praline
• Instead of Dark Chocolate: Semi‑sweet chocolate
• Instead of Heavy Cream: Whipping cream

Equipment Needed

• Oven
• Baking Sheet
• Mixing Bowl
• Electric Mixer
• Fine Mesh Sieve
• Spatula
• Microwave‑Safe Bowl
• Rectangular Mold
• Kitchen Scale
• Thermometer (optional)
• Wire Rack

Critical Steps — Do Not Skip

• Roasting hazelnuts to the correct color without burning
• Achieving amber color in the sugar syrup
• Whipping egg whites to stiff, glossy peaks
• Folding meringue into the yolk mixture without deflating
• Fully dissolving gelatin before adding to chocolate
• Freezing the assembled cake completely before ganache
• Drizzling ganache at the right temperature to set properly

Chef Tips from the Video

• Toast hazelnuts on a parchment sheet for even browning.
• Use a kitchen scale for precise chocolate and cream ratios.
• For a shinier ganache, strain it through a fine mesh before drizzling.

Troubleshooting

Storage

Refrigerator: Store covered for up to 3 days.

Freezer: Can be frozen tightly wrapped for up to 1 month.

Room temperature: Not recommended; ganache may melt.

Make-Ahead Tips

• Hazelnut praline paste can be made up to 2 days ahead and kept sealed.
• Mousse can be prepared a day in advance and kept refrigerated before assembly.
• Freeze the assembled cake overnight for a firmer texture.

Frequently Asked Questions