Chocolate Mousse Hazelnut Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Chocolate Mousse Hazelnut Cake
Categories: Cakes, Chocolate
Yield: 10 servings

Cake:
Matzo cake meal; (for pan)
3 oz Hazelnuts; toasted and
Ground (1 cup)
1/2 c Matzo cake meal
2 tb Potato starch
1/4 ts Cinnamon
8 Egg yolks; room temp
c Sugar
2 ts Vanilla
2 Egg whites; room temp
ts Salt
1/3 c Sugar
Mousse:
8 oz Semisweet chocolate
1/4 c Strong coffee/freshly brewed
4 Eggs; seperated; room temp
1 tb Passover brandy
2 tb Sugar
Semisweet chocolate; shaved

Preheat oven to 400 degrees. Grease bottom of a 10 inch
springform pan. Dust with cake meal and shake off excess.
Combine the hazelnuts, 1/2 cup cake meal, potato starch and
cinnamon in a small bowl. With elecrtic mixer beat the
eightegg yolks and 1/2 cup sugar until slowly dissolving
ribbons form when the beaters are lifted. Blend in the
vanilla . With clean beaters, beat the whites and salt in
another bowl until soft peaks form. Gradually add 1/3 cup
sugar and beat until stiff but not dry. Fold 1/3 of the
whites into the yolk mixture to lighten then fold it back
into the whites. Sprinkle with the hazelnut mixture and
fold gently. Turn the batter into the prepared pan
spreading evenly. Bake until top is brown and tester comes
out clean (about 20 min). Cool cake completely in the pan.
Cake will deflate.

For Mousse melt the chocolate with the coffee in a double
boiled over gently simmering water; stir until smooth. Let
cool. Beat the yolks into the chocolate 1 at a time. Blend
in the brandy. Beat the egg whites until soft peaks form.
Gradually add the sugar and beat until stiff but nor dry.
Gently fold the whites into the chocolate mixture. Spread
the mousse onto the cooled cake. Cover and refrigerate
until the mousse is firm. (several hours or overnight).
Just before serving remove the springform pan and sprinkle
the top with the shaved chocolate.

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