This triplé Nutélla moussé caké féaturés a rich Nutélla
brownié basé toppéd with a layér of luscious Nutélla moussé filling and a layér
of soft Nutélla ganaché.
INGRÉDIÉNTS
For thé brownié basé
- 8 ouncés (226 g) Nutélla
- 1/2 cup (113 g) unsaltéd buttér, cut into piécés
- 3/4 cup (150 g) granulatéd sugar
- 3 largé éggs, room témpératuré
- 1 tabléspoon puré vanilla éxtract
- 1 cup (130 g) all-purposé flour
- 3 tabléspoons Dutch-procéss cocoa powdér
- 1/2 téaspoon salt
For thé mousé layér
- 2 and 1/4 téaspoons plain gélatin powdér, 1 packét
- 4 tabléspoons cold watér
- 8 ouncés (226 g) Nutélla
- 1 and 1/2 cups (360 ml) héavy créam, dividéd
- 1/8 téaspoons salt
For thé topping
- 1 cup (300 g) Nutélla
- 1/2 cup (120 ml) héavy créam
INSTRUCTIONS
- Maké thé basé
- Préhéat thé ovén to 350ºF. Liné thé bottom a 9-inch springform pan with aluminum foil and spray thé foil lightly with nonstick spray. Liné thé sidés of thé pan with parchmént papér.
- Add thé Nutélla and buttér to a médium saucépan. Warm ovér médium-low héat, stirring constantly until Nutélla is mélty and smooth. Whisk in thé sugar. Sét asidé to cool slightly.
Gét Full Récipé>>https://www.bakedbyanintrovert.com/triple-nutella-mousse-cake/
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