FIRST ROAST THE HAZELNUTSStart with placing 1 pound of de shelled hazelnuts into a sheet pan to roast in the oven at 350F for 10 minutes. This helps to enhance the natural flavor of the hazelnuts. Once the hazelnuts are done roasting, take them out of the oven and let them cool completely. Once they are cooled, gently roll the hazelnuts around in the pan to get the skins to come off. Its ok if not all the skins come off, as long as the majority of it comes off.Reserve 15-20 whole hazelnuts, the rest place into a big Ziploc bag. With a rolling pin crush the nuts into small pieces. Try to crush them as small as you can.Don’t put them through a blender, you don’t want the hazelnuts too fine, just crushed enough to incorporate into the dough. BAKED CHOCOLATE HAZELNUT LAYERFirst, we will start with making the only baked part of this entire recipe! The bottom layer of this Forrero rocher mousse cake is a baked layer sponge brownie.Preheat the oven to 375F Separate room temperature eggs. Beat the egg whites, salt, and the sugar on high until it forms white stiff peaks. About 12-15 minutes. Watch it closely, once it becomes white and reaches stiff peaks you know it’s ready.
Gently fold in egg yolks into the merengue like egg whites.
Next fold in 2 tablespoons of cocoa and crushed hazelnuts.
PREPARE THE SPRINGFORM TO BAKEYou will need an 8-inch round springform to bake the sponge cake. Cut out parchment paper to fit the bottom on the springform and rub some butter on top of the parchment paper to help the cake to easily release after its baked. Pour the batter into the springform and sprinkle 1/4 cup chopped chocolate on top of the batter. Bake for 10`-15 minutes or until it passes the toothpick test. take it out and let it cool down till it is comfortable for you to handle.Once the chocolate hazelnut sponge is cooled, put the cake (while it’s still in the springform) into the freezer till we need it again. Take the baked cake out of the freezer and carefully loosen the edges inside with a knife, then open the springform.flip the cake out and peel off the parchment paper from the bottom of the cake then put the baked layer back into the springform. (Make sure you close the side of the springform) MAKE THE MOUSSEIn a stand mixer beat 8 oz of softened cream cheese for 10 minutes till the cream cheese is soft and fluffy. Pour in 10 oz of cold whipping cream directly into the whipped cream cheese, then whip for another few minutes until the cream becomes thick, about 3 minutes. Do not over mix the whipping cream. If you mix the cream for too long, it will start to turn into butter.
PREPARE THE CHOCOLATE FOR THE MOUSSEHeat 2 ounces of heavy whipping cream either in the microwave for a minute or using a double boiler. then add 1/2 cup chocolate chips to the hot cream. Keep mixing it until the chocolate in completely melted. (If the chocolate isn’t mixing well, put it back into the microwave for 30 second, mix then put it back into the microwave if needed) Mix 1 cup of Nutella into the hot melted chocolate until it becomes smooth. This makes a ganache.Let the ganache cool for a few minutes before adding it into the cream cheese! Add the chocolate ganache into the cream cheese mixture. Mix it on low for a few minutes just until it combines.Pour the mousse on top of the baked layer and the crunchy streusel. Evenly place 15-20 of the reserved whole hazelnuts into the mousse, with your finger push them down halfway into the mousse.
Place the forrero rocher mousse cake into the fridge overnight or 6-12 hours.
The next dayAfter the Forrero rocher mousse cake is out of the fridge, loosen the sides of the cake with a thin knife. (Place a knife between the wall of the springform and the mousse cake, then turn the pan in circles all the way around, the knife should reach the bottom of the pan) Take the cake out of the springform. Cover the outside of the entire Forrero rocher mousse cake with 1/3 cups of crushed hazelnuts. Press the hazelnuts into the mousse on the sides.
CHOCOLATE GANACHEHeat 1/3 cup of heavy whipping cream in a saucepan then add 1/3 cup of dark chocolate chips and 1/3 cup of Nutella. Mix to combine, let it cool for a few minutes before pouring it over the mousse (To prevent the mousse from melting) then pour the ganache over the cake. Let the chocolate drip down the sides of the cake. This is the last step I promise!Let the ganache set in the fridge for 2 hours.It’s finally the time you have been waiting for!To get clean slices, run your knife under hot water then wipe with a paper towel. The hot knife will give you clean cuts.If you make this cake, please tag me on my Instagram account ( my handle is lizazykin ) then come back here and leave me a review! that’s my favorite part of my day, is when I get to read your feedback!