Hazelnut Cake with Nutella Mousse

Name: Hazelnut Cake with Nutella Mousse
Yield: serves: 6 to 8
Ingredients: 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 1/2 cups all-purpose flour, plus more for the pan; 1 1/2 cups unhusked hazelnuts, toasted (see page 17); 1 cup sugar; 1/2 cup hazelnut paste; 1 teaspoon vanilla extract; 3 large eggs; 1 teaspoon baking powder; Pinch of kosher salt; 1/2 cup unsweetened cocoa powder; 1 1/2 cups Nutella; 1/2 cup mascarpone or cream cheese; 1 cup heavy cream, chilled

December 9, 2011

I LOOOOOVE Nutella. I can happily eat it straight out of the jar, so whipping it up into a mousse and serving it with a hazelnut cake just makes sense. It’s nutty, chocolaty, and creamy all at once—what’s not to love? As far as I’m concerned, anything with Nutella sells itself.

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