Nutella mousse cakes

Cocoa-hazelnut biscuit

40 grams icing sugar
40 grams hazelnut powder
5 grams ( Valrhona ) cocoa powder
10 grams cake flour
1 egg
1 egg white
10 grams caster sugar
10 grams butter

* Line a 10-inch square baking pan with parchment paper .

* Preheat oven to 190ºC .

* In a mixing bowl , sift in icing sugar , hazelnut powder , cocoa powder and cake flour , mix to combine . Add in the egg and stir until mixture thickens , set aside .

* Melt butter .

* In a clean bowl , beat the egg white and sugar until firm peaks form .

* Add melted butter to cocoa-hazelnut batter , mix well to combine . Gently fold half of the meringue to the batter then mix in the remaining half .

* Pour batter into the prepared baking pan , spread batter evenly . Bake for 10 minutes or until cook through . Once baked , let cool completely before using .

* Using a cookie mould or any round glass ( it should be the same size as the top of the moulds ) cut out 7 pieces 7-cm round biscuits .

Nutella mousse , recipe adapted from Cakes Made Simple by Charles Ho

Makes six 7-cm dome-shaped  plus two 8-cm flower-shaped mousse cakes

190 grams whipping cream
50 grams cream cheese at room temperature
150 grams milk

2 egg yolks , about 36 grams
10 grams caster sugar
8 grams gelatin sheets
35 grams drinking water
20 grams custard powder
100 grams Nutella

120 grams Nutella for filling

1. * Line a baking sheet with plastic wrap . Spoon 6 pieces of Nutella at 20 grams each , about 2-inch round , leave space between each piece . Freeze until needed .
2. * Prepare the silicone moulds .
3. * Pour cream in a mixing bowl and beat until firm peaks form , chill in the fridge until needed .
4. * Place cream cheese in a large mixing bowl and stir until smooth , set aside .
5. * Place milk in a saucepan and bring to a boil over low heat .
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7. * Soak gelatin sheets in a cold water for 10 minutes .
8. * Meanwhile , whisk egg yolks and sugar until light and fluffy . When milk is hot , pour gradually into the yolk mixture , whisking as you pour to prevent curdling . Pour back egg-milk mixture into the pan and cook over low heat until thickens , about 6-8 minutes . Strain custard into the bowl with cream cheese , stir until smooth . Mix in the custard powder then add in the Nutella , mix until well combined .
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