This Chocolate_and_Hazelnuts_cake combines the smooth richness of the chocolate mousse filling with the crunchy nuttiness of the topping.

It is based on one of Dolli Irigoyen's recipes, and it is served accompanied with caramel sauce.


for a 25cm diametre ovenproof dish


  • 150g plain flour
  • 100g butter, unsalted
  • 2 egg yolks
  • 100g icing sugar
  • 100g chopped hazelnuts
  • a pinch of salt

Chocolate Mousse:

  • 250g dark chocolate
  • 150g butter, unsalted
  • 4 eggs
  • 150g caster sugar
  • 200g cream suitable for whipping
  • 3 Tsp raspberry marmalade

Crunchy caramel:

  • 100g chopped hazelnuts
  • 250g caster sugar

Liquid caramel:

  • 150g caster sugar
  • 10-12 Tsp boiling water



  • Integrate all together with your hands to form a dough.
  • Let it rest in the fridge for 30 minutes.
  • Stretch the dough using your fingers to cover the dish.
  • Prick the surface with a fork and bake for about 35 minutes.

Chocolate Mousse:

  • Prepare a bain Marie: place a pan with water to boil and on top place a bowl with the chocolate and butter.
  • With a wooden spoon, stir the chocolate and butter until completely melted and smooth.
  • Immediately remove from heat. If you overheat, it will loose its shiny and smooth texture.
  • In another bowl, place the eggs and sugar.
  • Beat using an electrical mixer...
  • ...until foamy and firm.
  • Very gently, pour the chocolate mousse over the eggs mixture, ...
  • ...stirring slowly with a wooden spoon to integrate.
  • In a separate bowl, whip the cream until firm.
  • Incorporate the whipped cream into the chocolate mix.
  • Stir with a wooden spoon until integration is complete.
  • Spread the marmalade over the cooled down baked base.
  • Pour the chocolate mousse on top of the base.
  • Spread it evenly.

Crunchy and liquid caramels:

  • Place 400g sugar in a pan on a moderate heat, stirring regularly with a wooden spoon to avoid burning the caramel.
    tip: we are preparing the caramel for the "crunchy caramel" and the "liquid caramel" together, using 250g + 150 caster sugar.
  • With the help of the wooden spoon, make sure to desintegrate all sugar crumbs.
  • Remove from heat when all dissolved.
  • Separate 1/3 of the caramel and very carefully add 10-12 Tsp boiling water, stirring until obtaining a caramel sauce of your wished consistency.
    tip: you can keep this liquid caramel for weeks in the fridge to use as a topping sauce for desserts, ice-creams, etc.
  • To the remaining 2/3 of the caramel, add the hazelnuts and mix.
  • Pour it over an oily and smooth surface.
  • Let it to cool down.
  • Once cold, detach from surface using a metallic spatula and chop it.
  • Cover the cake with this nutty caramel.
  • Serve accompanied with the liquid caramel, warm or at room temperature.

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