Ferrero Rocher Mousse cake with roasted hazelnuts and chocolate shavings – an indulgent dessert- fit for a celebration and makes a stunning centerpiece.
Sunday was Pranav’s birthday and this is what I prepared to surprise him. Birthday on a Sunday is so much more fun. We had a great time and the cake was delicious – Ferrero Rocher Mousse cake! Sounds impressive ha. But trust me, it’s easier than it looks to prepare such an amazing looking birthday cake at home.
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Whenever I goggle fancy desserts my heart along with my eyes sinks into my computer screen. I don’t know why; I am so damn fascinated with all these amazing looking desserts. One of my dream is to learn Patisserie for a good culinary school. Preferred place is Paris…… désir de coeur
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If in life I get to learn Patisserie from a French culinary school; I would be able to share amazing work on the blog. Any ways; so goggling about fancy cakes, I stumbled onto The Anna Olson mousse cake recipe. So the inspiration of the cake goes to Anna Olson but I changed quite a lot – Added Nutella to the mousse which lifted the flavors and adding additional Ferrero Rocher on the top along with roasted hazelnuts and chocolate shavings, which made the cake more interesting. The cake has strong texture and the flavour of hazelnuts.
Best part Pranav and my kidos loved it. I remember last year I had prepared eggless chocolate cake on his birthday as there was Navratri puja at home. Hey – in case you want to have a look here is the link.
Moving forward let me talk about the luxuriousness and creaminess of the cake. Chocolate and little bit coffee combined in the cake batter makes it an insanely sinful and decadent cake. The mousse is firm enough to hold up and cut cleanly when it’s refrigerated, but as it comes to room temperature, it develops the most delicious silky, pillowy texture.
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Now, as usual, the points to read before you start with the recipe
1. Accurately measuring the ingredients is very important. And as it’s mousse cake, you will need extra time in hand for the cake to chill and set to shape. I started my cake a day before the birthday.
2. The cake recipe has eggs in the making, but feel free to use your own favorite egg less cake recipe and combine with mousse.
Mousse making is lusciously delicious work, you rather lick the leftover mousse on the spatula.
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3. Use a spring form cake pan or a cake ring to set the cake layers with mousse, don’t try setting the cake in a regular cake tin. It will be impossible for you to take clean cake out of the tin.
4. Once the cake is set and frozen in the freezer, use a hair dryer to blow some hot air on the sides of the cake ring. This loosens the edges and cake comes out clean.
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5. In the mousse recipe I have used some gelatin powder, you can use agar agar as a substitute. Read the packet for the instructions on how to use. The amount used will be a little less than the gelatin.
6. The glace on the top of the cake is not only easy to make, but is a very versatile recipe. You can keep in the fridge and reuse it over and over again by heating a little.
