Name: Gianduia Mousse Cake
Yield: Makes 12 to 14 servings
Ingredients: 9 ounces fine-quality bittersweet chocolate (not unsweetened); 7 ounces fine-quality milk chocolate; 1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar); 3/4 cupunsweetened hazelnut butter **; 6 large eggs; 1/2 cup superfine granulated sugar; 1 cup well-chilled heavy cream; Accompaniment: whipped cream

We tested this recipe with Lindt, Valrhona, Ghirardelli, and Callebaut bittersweet chocolates, all of which worked equally well. Our favorite, however, was Valrhona, which made for an especially rich-flavored gianduia.

For this recipe you will need heavy-duty foil (thicker and wider than regular foil) to waterproof the springform pan.

Recipe notes

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