Triple Nutella Mousse Cake
This Nutella mousse cake that is triple includes a Nutella brownie base topped with a coating of Nutella ganache plus a layer of Nutella mousse filling that is amazing.
Through time I have created some desserts and today's recipe is no exception. Is the Nutella cheesecake and chocolate mousse cake's love child.
Start by creating the layer. Line the bottom of a 9-inch springform pan with foil is easy to lift off the pan's bottom. You might use paper however I fear about batter leaking out of the bottom seal.
This Nutella mousse cake that is triple includes a Nutella brownie base topped with a coating of Nutella ganache plus a layer of Nutella mousse filling that is amazing.
INGREDIENTS
For the foundation
- 3 eggs
- 1 tbsp pure vanilla extract
- 3 tbsp Dutch-process cocoa powder
- 1/2 tsp salt
For the mouse coating
- 2 and 1/4 tsp 1 package, gelatin powder
- 4 tbsp water
- 8 oz (226 g) Nutella
- 1/8 tsp salt
- For the topping
INSTRUCTIONS
Make the foundation
- Line the bottom spray the foil and a 9-inch springform pan with aluminum foil lightly.
- Insert butter and the Nutella to a medium saucepan. Warm over medium-low heat, stirring continuously until Nutella is smooth and melty. Whisk in sugar. Put aside to cool.
- Whisk in the eggs and vanilla once chilled.
- Spread into the bottom of the pan. Leave the brownie from the pan and place it cable rack to cool.
Make the mousse
- Add the simmer and salt gelatin; whisk until gelatin is dissolved. Transfer to a bowl and cool to room temperature, stirring periodically. The mixture will thicken.
- Use a whisk to blend in 1/3 of the cream into the Nutella mix.
- Spoon the mousse into the pan.
Make the topping
- Warm cream and the Nutella in a saucepan over medium-low heat, whisking till the Nutella has melted. Put aside to cool for 10 minutes, then stir it.
- Pour the glaze over the top of the mousse coating and apply an offset spatula to smooth on it. Refrigerate for 1 hour or until the glaze has established.
- Remove the pan's sides and then eliminate this paper. Serve the cake with fresh berries or fresh cream.
Make ahead tip
The cake may be frozen for up to 3 weeks.
NOTES
- Whenever you make the mousse filling you will have to allow the Nutella and gelatin cool before adding the cream. During the process, it is important that the Nutella mixture stir . In the event you neglect to do this you might end up with little gelatin balls across the mousse.
- In the event that you would like a feel, You're able to underbake that the base!
- When you head to serve the cake, then slice it while it is cold allow the pieces come to room temperature to get the texture.