Chocolate Mousse Cake
|Whole hazelnuts||6 Ounce (Filberts, 1 1/2 Cups)|
|Butter/Margarine||3 Tablespoon, melted|
|Semi-sweet chocolate||16 Ounce, cut up (Two 8 Ounce Packages)|
|Whipping cream||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chocolate whipped||1 Cup (16 tbs)|
1 Grease a 9-inch springform pan. Set aside.
2 In a blender container or food processor bowl, coarsely grind the 1 1/2 cups hazelnuts to make about 1/2 cups ground nuts. (If using a blender, blend half the nuts at a time.) Stir together the ground hazelnuts and melted butter or margarine. Press onto bottom and 1 1/2 inches up side of prepared pan.
3 In a medium saucepan cook and stir cut-up chocolate and 1/2 cup of the whipping cream over low heat until chocolate is melted.* Remove from heat.
4 In a large mixing bowl beat eggs and vanilla with an electric mixer on low speed until well mixed. Add flour and sugar; beat on high speed for 10 minutes or until thick and lemon-colored.
5 In a small mixing bowl beat the remaining whipping cream just until soft peaks form (tips curl). Stir about one-fourth of the egg mixture into chocolate mixture. Fold remaining egg mixture into chocolate mixture; fold in whipped cream. Turn into prepared pan.
6 Bake in a 325° oven for 30 to 35 minutes or until puffed on the outer one-third of the top. (The center will be slightly soft.) Cool in pan on wire rack for 20 minutes. Remove side of pan. Cool on wire rack for 3 to 4 hours