400 grams dark chocolate (I used 69%), broken into chunks
200 grams butter
50 grams hazelnuts
8 eggs, separated
150 grams brown sugar
100 grams regular sugar (for the caramelised hazelnuts)
For the Mousse Ganache
200 ml cream
200 grams dark chocolate
Instructions
To prepare the cake, preheat the oven to 170°C/340°F. Butter and flour a 9 inch springform.
Heat the butter in a pan till completely melted. Take off the fire and add the chocolate. Stir to melt the chocolate. Set aside.
Place the hazelnuts on a baking tray and roast in the oven for around 10 minutes. Set aside to cool. Let the oven stay on.
Separate the eggs. Whip the yellows with the brown sugar till its light and fluffy. Around 8-10 minutes. Whip the egg whites till they are shiny and form peaks. Takes around 4-5 minutes.
Add the almond flour to butter + chocolate mix and fold in with the yellow of the eggs and brown sugar mixture. Gently fold in the egg whites.
Pour batter into the springform and place in the oven for 30-35 minutes. The center will be gooey. That's ok!
Cool for at least an hour.
For the caramelised hazelnuts, in a pan, heat the plain sugar till melted. Add the hazelnuts and stir for around 2-3 minutes. Turn over on a sheet of baking paper and let cool.
For the mousse chocolate ganache, heat 100 ml cream till it comes to a boil. Turn of the heat and add the chocolate. Stir to melt the chocolate and mix into the cream. Take the rest of the cream and whip to form stiff peaks. Fold in with the chocolate mixture. Put in the refrigerator for around 30 minutes.
Once the cake is completely cool, slap on the mousse. No need to be neat! Sprinkle on the hazelnuts.
This is an incredibly rich cake and in my opinion tastes better a day after you make it.
Enjoy!
Recipe by Box of Spice at https://boxofspice.com/2013/09/boxofspice-turns-one-loss-of-memory/