Triple Nutella Mousse Cake - Bestrecipe005

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• 8 ounces (226 g) Nutella
• 1/2 cup (113 g) unsalted butter, cut into pieces
• 3/4 cup (150 g) granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup (130 g) all-purpose flour
• 3 tablespoons Dutch-process cocoa powder
• 1/2 teaspoon salt

• 2 1/4 teaspoons plain gelatin powder, 1 packet
• 4 tablespoons cold water
• 8 ounces (226 g) Nutella
• 1 1/2 cups (360 ml) heavy cream, divided
• 1/8 teaspoons salt

• 1 cup (300 g) Nutella
• 1/2 cup (120 ml) heavy cream

1. Preheat the oven to 350ºF. Line the bottom a 9-inch
   springform pan with aluminum foil and spray the foil lightly with nonstick
   spray. Line the sides of the pan with parchment paper.
2. Add the Nutella and butter to a medium saucepan. Warm over
   medium-low heat, stirring constantly until Nutella is melty and smooth. Whisk
   in the sugar. Set aside to cool slightly.
3. Once cooled, whisk in the eggs and vanilla until combined.
   Sift the flour, cocoa powder, and salt into the Nutella mixture and fold together
   with a rubber spatula just until combined.
4. Spread the batter evenly into the bottom of the prepared
   pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center
   comes out with only a few moist crumbs. Leave the brownie in the pan and set it
   wire rack to cool completely. Or pop it in the refrigerator for 15-20 minutes.

1. In a small bowl, sprinkle the gelatin over water, let stand
   for 5 minutes.
2. Bring the Nutella and 1/2 cup of the cream to a simmer in a
   small saucepan over medium-high heat, whisking until the Nutella has fully
   melted. Remove from heat.
3. Add the salt and softened gelatin; whisk until gelatin is
   fully dissolved. Transfer to a large bowl and cool to room temperature,
   stirring occasionally. The mixture will thicken slightly.
4. In the bowl of a stand mixer fitted with the whisk
   attachment, whip the remaining 1 cup cream at medium speed until it begins to
   thicken, about 30 seconds. Increase the speed to high and whip until soft peaks
   form, about 30 to 60 seconds.
5. Use a whisk to mix in 1/3 of the whipped cream into the
   Nutella mixture. Use a rubber spatula to fold in the remaining whipped cream
   until no streaks appear.
6. Spoon the mousse into the pan over the brownie layer. Smooth
   the top with an offset spatula. Place the cake in the refrigerator and chill
   until set, about 2 hours.

1. Warm the Nutella and cream in a small saucepan over
   medium-low heat, whisking until the Nutella has fully melted. Set aside to cool
   for 10 minutes, stir it occasionally.
2. Pour the glaze over the top of the mousse layer and use an
   offset spatula to smooth it over. Refrigerate for at least 1 hour or until the
   glaze has set.
3. Carefully remove the sides of the pan and dispose of the
   parchment paper. Serve the cake with whipped cream or fresh berries.

1. The cake will keep for up to 3 days stored in the
   refrigerator.
2. The cake can be frozen for up to 3 months. Thaw in the
   refrigerator overnight before serving.

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