NICE TRIPLE NUTELLA MOUSSE CAKE

-NICE TRIPLE NUTELLA MOUSSE CAKE-

This turned out AMAZING!!!!! I will definitely cook the brownie a little less next time.

Prep Time: 35 minutes
Cook Time: 40 minutes
Chill Time: 6 hours 20 minutes
Total Time: 7 hours 35 minutes 
Yields: 10 



INGREDIENTS

  For the brownie base

• 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

  For the mouse layer

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

  For the topping

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

INSTRUCTIONS

  Make the base

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.
5. Get full instructions @ bakedbyanintrovert.com

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