Chocolate Hazelnut Mousse Cake

This Chocolate Hazelnut Mousse Cake is the answer to any chocolate craving and makes any table feel special. The layers of rich mousse and airy cake meet the gentle crunch of hazelnuts in every bite. Friends and family always ask for the recipe after just one slice and it truly feels like the kind of dessert you make when you want to treat yourself or someone you love.

I first served this at a holiday dinner when I wanted something impressive but unfussy. Months later I made it again just because and it disappeared even faster.

Ingredients

• Dark chocolate: The star of the show brings rich flavor Use a good-quality bar with at least 70 percent cocoa if you can
• Hazelnuts: Toasted and ground gives a nutty layer that pairs perfectly with chocolate Look for whole raw hazelnuts for the best freshness and toast them yourself
• Large eggs: Separated Eggs make the mousse light and silky Crack eggs cold but let them come to room temp for better volume when whipping
• Caster sugar: Finer than granulated so it dissolves seamlessly and leaves no graininess Choose organic if possible for deeper flavor
• Heavy cream: Whipped to soften and pull the mousse together Look for cream with high fat content about 36 percent for the best texture
• Hazelnut liqueur: Boosts flavor and adds a grown-up twist Frangelico is a great option but any hazelnut liqueur will work

Step-by-Step Instructions

Melt the Chocolate:

Set a heatproof bowl over a pot of gently simmering water with the chocolate broken into pieces. Stir until fully melted and glossy which can take 5 to 7 minutes. This step is crucial for a silky texture.

Whisk the Yolks and Sugar:

Place the egg yolks and caster sugar in a large bowl. Whisk by hand or with an electric mixer for about 4 minutes until the mixture looks pale and thick enough to leave ribbons when lifted with the whisk.

Combine Chocolate and Hazelnuts:

Fold the melted chocolate slowly into the yolk mixture using a spatula. Next add the ground toasted hazelnuts and keep folding until the mass is even and thick with flecks of nut.

Beat and Fold in Egg Whites:

In a clean bowl beat the egg whites until stiff and glossy peaks form. Gently fold a quarter of the egg whites into the chocolate base to loosen it then fold in the rest gently trying to keep as much air as possible for that mousse texture.

Bake the Cake:

Pour the finished batter into a greased cake pan leveling the top. Slide into a preheated oven at 180 Celsius. Bake for 25 to 30 minutes and check by touching the center it should feel just set and springy.

Whip Cream with Liqueur:

While the cake cools pour heavy cream and hazelnut liqueur into a bowl. Beat until soft peaks just hold their shape. A balloon whisk by hand gives close control so you do not overwhip.

Finish and Serve:

Once the cake is fully cooled spoon and spread the whipped cream over the top in swoops and swirls. Garnish with extra hazelnuts chocolate curls or even a dusting of cocoa if you like.

Save

A slice of this cake always starts conversation at my table especially when folks guess the secret depth that comes from the toasted hazelnuts. I have a soft spot for the way the chocolate and nuts mingle it reminds me of my first trip to Italy with my sister when every cafe window seemed filled with hazelnut treats.

Storage Tips

Leftovers last up to three days if kept in an airtight container in the fridge. For longer storage freeze single slices wrapped tightly in plastic then bring to room temperature before serving for best flavor and texture.

Ingredient Substitutions

Almonds make a fine swap for hazelnuts if you prefer a slightly milder taste or need an alternative. If you do not have hazelnut liqueur just skip it or try a splash of espresso or vanilla extract for a twist.

Serving Suggestions

This mousse cake stands alone as dessert but a few sharp raspberries or a scoop of vanilla gelato add extra drama. It is also wonderful with coffee or a little glass of hazelnut liqueur on the side.

Cultural and Historical Context

Chocolate hazelnut desserts are beloved in Italy and France where both ingredients grow in abundance. This cake draws inspiration from classic European tortes layered and mousse filled but made simple for the home baker who craves a slice of something elegant.

Recipe FAQs

→ How do I achieve a light, mousse-like cake texture?

Carefully fold beaten egg whites into the chocolate mixture to trap air, creating a light, delicate crumb.

→ Can I use milk chocolate instead of dark?

Dark chocolate brings depth and balance, but milk chocolate offers a sweeter flavor. Adjust sugar to taste if swapping.

→ What’s the best way to grind hazelnuts?

Toast hazelnuts first for enhanced aroma, then pulse in a food processor until finely ground but not oily.

→ Is hazelnut liqueur essential for the cream?

Hazelnut liqueur adds flavor, but you can substitute with vanilla or omit for an alcohol-free version.

→ How should I store this cake?

Refrigerate in an airtight container for up to 3 days to maintain texture and flavor.