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Chocolate Glazed Nut Mousse Cake
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium |
Ingredients
For the shortbread bottom:
2 Tablespoons hazelnuts, toasted and skins rubbed off
3 Tablespoon sugar
1/2 cup gf flour
1/4 cup unsalted butter, softened
2 Tablespoons unsweetened gf cocoa powder
1/8 teaspoon salt
For the mousse:
2 oz. bittersweet chocolate, chopped
1/4 cup all natural cashew butter
1 teaspoon unflavored gelatin
3 Tablespoons cold water
1/2 cup mascarpone
1-1/2 cups chilled heavy cream
2 Tablespoons unsweetened gf cocoa powder
3 Tablespoons sugar
For the chocolate glaze:
1/4 cup plus 1 Tablespoon heavy cream
3-1/2 oz. bittersweet chocolate, chopped |
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Directions
Make the shortbread bottom:
Place the oven rack in the middle position and preheat the oven to 350°F. Invert the bottom of a springform pan, then lock the side of the pan. Line the bottom with a round of parchment paper.
Pulse the hazelnuts and sugar in a food processor until finely chopped. Add the gf flour, butter, gf cocoa powder, and salt and pulse until just combined. Pour the mixture into the prepared springform pan and press the dough evenly onto the bottom with your fingers. Prick the crust all over with a fork. Bake until just dry to the touch, about 20 minutes. Transfer the pan to a cooling rack and let cool completely, about 30 minutes. Remove the side of the pan and holding the top of the shortbread, invert the bottom. Remove the metal bottom and peel off the parchment. Replace the metal bottom and set right side up. Reattach the side of the pan around the shortbread base.
Make the mousse:
Place 2 oz. of chopped bittersweet chocolate in a double boiler set over simmering water. Stir until melted. Remove from heat and let cool to almost room temperature. Stir in the cashew butter. Set aside.
Sprinkle the gelatin over water in a 1-1/2 quart saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, until the gelatin is just melted, about 2 minutes. Whisk in the chocolate-cashew butter mixture until combined (it will thicken quickly) and remove from heat.
Whisk together the mascarpone and chocolate-cashew butter mixture in a large bowl.
Beat together the cream, gf cocoa powder and 3 tablespoons sugar with a hand held mixer on low speed until just combined, then increase the speed and beat until soft peaks form. Whisk one third of the whipped cream into the chocolate-cashew butter mixture to lighten, then fold in the remaining whipped cream until well combined. Spoon the mousse onto the shortbread base in the springform pan, gently smoothing the top, then chill, covered, for at least 3 hours.
Make the chocolate glaze:
Bring the cream to a simmer in a small heavy saucepan and remove from heat. Add the chocolate and let stand for 1 minute, then gently whisk until completely melted. Let cool to room temperature (but still pourable).
Run a warm, thin knife around the inside of the springform pan to release the cake. Remove the side of the pan. Slide the cake off the bottom of the springform pan onto a dessert platter.
Pour the chocolate glaze over the top. Slice and serve. |
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Tips
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We used The Gluten Free Pantry’s French Bread & Pizza mix for the gf flour in this recipe (www.glutenfree.com). To purchase this product please click the link below in our Recommended Tools section. |
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