Name: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
Yield: Makes 12 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter; 1 teaspoon vanilla extract; 1/3 cup sifted all purpose flour (sifted, then measured); 1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured); 4 large eggs; 2/3 cup sugar; 5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped; 1 cup crisp rice cereal; 1/3 cup hazelnuts, toasted, husked, finely chopped*; 10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped; 1 1/4 cups chilled heavy whipping cream; 1/8 teaspoon (scant) salt; 3 tablespoons water; 3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur); Additional unsweetened cocoa powder; Powdered sugar

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Milk Chocolate Mousse Cake with Hazelnut Crunch CrustNoel Barnhurst

Layers of chocolate mousse made with gianduja, the luscious Italian hazelnut-flavored milk chocolate, and chocolate genoise top a base of hazelnut crunch. Do-aheads: cake layer, 1 day; assembled cake, 2 days.

Market tip:

Gianduja bars are often sold only in professional quantities, but one-pound blocks (enough to make this recipe) can be ordered from Jane's Cakes and Chocolates (800-262-7630).

Recipe notes

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