Ingredients
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1 cup (6 oz) semi-sweet chocolate chips
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1/2 cup (1 stick) unsalted butter
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/2 cup chopped toasted hazelnuts
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1 cup heavy whipping cream
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1/2 cup chocolate-hazelnut spread (like Nutella)
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1 teaspoon unflavored gelatin
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2 tablespoons cold water
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1/2 cup milk chocolate chips
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1/4 cup heavy cream
Instructions
1. Prepare the Brownie Base:
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Preheat your oven to 350°F. Grease an 8-inch round baking pan and line with parchment paper.
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In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth.
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Whisk in sugar, then add eggs one at a time, beating well. Stir in vanilla extract.
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Fold in flour and salt, then add hazelnuts.
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Pour batter into the pan and bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.
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Let the brownie cool completely.
2. Make the Chocolate Hazelnut Mousse:
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Sprinkle gelatin over cold water in a small bowl and let sit for 5 minutes.
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Heat chocolate-hazelnut spread in the microwave until pourable.
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Microwave gelatin for 10 seconds until liquid, then stir into the spread.
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Whip heavy cream to stiff peaks, then fold into the chocolate mixture until smooth.
3. Assemble the Cake:
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Spread the mousse over the cooled brownie base.
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Refrigerate for at least 2 hours until set.
4. Prepare the Chocolate Glaze:
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Microwave milk chocolate chips and heavy cream in 20-second intervals, stirring until smooth.
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Let cool slightly until thick but pourable.
5. Glaze & Serve:
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Pour glaze over the cake and spread evenly.
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Refrigerate for 30 minutes until set.
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Slice and serve chilled.