Chocolate Hazelnut Mousse Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,124 cal. | (54 %) | ||
| Protein | 13.98 g | (14 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 73.09 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.12 g | (4 %) |
| Vitamin A | 460.22 mg | (57,528 %) | ||
| Vitamin D | 1.45 μg | (7 %) | ||
| Vitamin E | 3.93 mg | (33 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 5.91 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91.31 μg | (30 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 10.25 μg | (23 %) | ||
| Vitamin B₁₂ | 1.63 μg | (54 %) | ||
| Vitamin C | 5.98 mg | (6 %) | ||
| Potassium | 915.13 mg | (23 %) | ||
| Calcium | 196.61 mg | (20 %) | ||
| Magnesium | 243.17 mg | (81 %) | ||
| Iron | 17.05 mg | (114 %) | ||
| Iodine | 21.36 μg | (11 %) | ||
| Zinc | 4.07 mg | (51 %) | ||
| Saturated fatty acids | 48.74 g | |||
| Cholesterol | 142 mg |
Ingredients
- For the ramekins
- 70 grams Dark chocolate
- 1 tsp Whipped cream
- For the crunchy filling
- 80 grams Corn flakes
- 75 grams Milk chocolate
- 1 tsp Hazelnut oil
- For the ganache
- 45 grams Hazelnuts
- 75 grams Dark chocolate
- 75 milliliters Whipped cream
- For the chocolate cream
- 200 grams Dark chocolate
- 400 milliliters Whipped cream
- ½ tsp Orange zest (organic)
Preparation steps
Chop the chocolate coarsely and melt over a hot water bath with the cream. Brush the insides of 4 cake rings (diameter 8 cm) (approximately 3 inches) and let cool.
For the crunchy filling: Coarsely crush the cornflakes in a freezer bag. Melt the chocolate over a hot water bath. Stir in the hazelnut oil and cornflakes. Remove from the heat, distribute between the cake rings and let cool.
For the ganache: Dry toast the hazelnuts in a frying pan until fragrant. Remove from the heat, let cool then chop. Chop the chocolate finely and place in a bowl. Bring the cream to a boil, pour over the chocolate and stir until melted. Fold in the nuts, transfer to the cake rings and let set.
For the dark chocolate cream: Chop the chocolate finely and place in a bowl. Bring 200 ml (approximately 3/4 cup) cream and the orange zest to a boil, pour over the chocolate and stir until melted. Whip the remaining cream until stiff. Once the chocolate has cooled to room temperature, gently fold in the whipped cream. Transfer to a piping bag and distribute between the cake rings. Smooth the surfaces and chill for at least 4 hours in the refrigerator.
Remove the cake rings, transfer the cakes to serving plates and garnish with nuts and chocolate chips, if desired.
