Cake with chocolate mousse and hazelnuts
Description
Homemade dessert for tea. Prepare the dough. Preheat the oven to 160 degrees. In a food processor, mix flour, salt, and sugar. While the processor is running, slowly pour in the oil. Blend until the mixture resembles wet sand. Transfer the dough into a baking pan with a removable bottom. Bake for 25 minutes until golden brown. Let cool completely in the pan. Meanwhile, in a small saucepan, combine nuts, granulated sugar, salt, and 1/4 cup of water. Bring to a boil, cook for 1 minute. Spread the nuts in a single layer on parchment paper and bake for 15 minutes. Let cool completely. Prepare the filling. In a medium saucepan, heat 3/4 cup of cream until boiling, remove from heat, and add chocolate. Let stand for 5 minutes, then whisk until smooth. Allow to cool to room temperature. In a large bowl, whip 1 cup of cream with sugar. Gently fold into the chocolate mixture and stir until combined. Pour the chocolate mousse over the cooled crust. Refrigerate for 1 1/2 hours or up to 2 days, tightly covered. Before serving, sprinkle the cake with hazelnuts.