Gianduia Mousse Cake

• 9 ounces fine-quality bittersweet chocolate (not unsweetened)
• 7 ounces fine-quality milk chocolate
• 1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar)
• 3/4 cupunsweetened hazelnut butter **
• 6 large eggs
• 1/2 cup superfine granulated sugar
• 1 cup well-chilled heavy cream
• Accompaniment: whipped cream

1. Preheat oven to 350 F and butter a 10-inch springform pan.
2. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
3. Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth.
4. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
5. In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute.
6. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer.
7. Pour chocolate mixture into egg mixture and stir until combined well.
8. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
9. Pour batter into springform pan and put springform pan in a roasting pan.
10. Add enough hot water to roasting pan to reach halfway up side of springform pan.
11. Bake cake in middle of oven 1 hour and 10 minutes.
12. Turn off oven and let cake stand in oven 40 minutes.
13. Remove springform pan from water and cool cake in pan on a rack 30 minutes.
14. Remove side of pan from cake.
15. Let cake cool completely before serving.
16. Serve cake with whipped cream.
17. Cake keeps, covered and chilled, 3 days.
18. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
19. Available at specialty foods shops and many supermarkets.
20. ** Available for purchase from Dundee Orchards, P.O.
21. Box 327, Dundee, OR 97115, (503) 538-8105.

bittersweet chocolate, milk chocolate, nutella, hazelnut butter, eggs, sugar, well, accompaniment

Taken from www.epicurious.com/recipes/food/views/gianduia-mousse-cake-105215 (may not work)