gianduia mousse cake

Directions

1. 1

   Gianduia Mousse Cake Source: Gourmet - February 1998 9 ounces fine-quality bittersweet chocolate (not unsweetened) 7 ounces fine-quality mil

2. 2

   Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof

3. 3

   Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until

4. 4

   Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well

5. 5

   In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute

6. 6

   Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, abo

7. 7

   Pour chocolate mixture into egg mixture and stir until combined well

8. 8

   In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly