Gianduja(gianduia) Mousse kolač/Gianduja Mousee Cake

Gianduja je mešavina čokolade i lešnika.Nastala je na severu Italije u ratnim godinama kada je čokolada bila jako skupa,a i nije je bilo u izobilju.Vešti italijanski poslastičari su se dosetili i pomešali je sa lešnikom,kog je bilo svuda.Hvala im na tome!
Jel vam se desilo nekad da pročitate sastojke recepta i jednostavno znate da od toga mora nastati nešto divno? Meni se to desilo sa ovim.Recept je iz časopisa "Ultimate Italian".Kolač je pretrpeo i neke izmene,prvenstveno zato jer su mi ukućani pojeli veliki deo lešnika,mada je i ovako jako bogat.

Gianduja Mousse kolač
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Sastojci

za podlogu:

80gr mlevenog keksa
80gr pečenog oljuštenog lešnika
2 kašike istopljenog maslaca

za fil:

170gr pečenog oljuštenog lešnika i 2 kašike ulja

200gr čokolade za kuvanje (40-50% kakaa)

200gr mlečne čokolade

200ml slatke pavlake

200gr čoko-lešnik krem tipa nutella,crni deo eurokrema i sl.

5 jaja

80gr šećera

Pleh za torte prečnika 24-25cm kome se skidaju ivice 2X obložiti folijom.Podmazati dno i strane pleha maslacem.Za podlogu ja ubacim sve sastojke u multipraktik dok ne dobijem jednoličnu masu,pa je utisnem na dno kalupa.Ako nemate multipraktik,pomešajte u činiji mleveni keks i mlevene lešnika,pa dodajte istopljeni maslac i sve sjedinite.

Za fil,samleti,najbolje u mlinu za kafu,lešnike,pa dodati i ulje i mleti dok se ne dobije jednolična masa slična maslacu (hazelnut paste).

Istopiti (na pari ili u mikrotalasnoj) obe čokolade i dodati krem,pa samlevene lešnike.Posebno dobro umutiti jaja i šećer,dok masa ne pobeli i vidno se ne uveća,a posebno umutiti slatku pavlaku u šlag.U umućena jaja dodati prvo istopljene čokolade i sjediniti,a zatim i lagano umešati pavlaku.Sipati sve preko podloge.Pleh staviti u veći pleh koji treba do pola napuniti vrelom vodom.Kolač se,dakle,peče u vodenoj kupki.Staviti u prethodno zagrejanu rernu na 180C i peći 90'.Isključiti rernu i ostaviti kolač unutra još 1 sat.Oštrim nožem odvojiti ivice kolača od kalupa,skinuti obruč i prebaciti na tanjir za služenje.Po želji posuti kakaom.Uživajte!

Gianduja Mousee Cake


Ingredients:
for base:
80gr finely crushed vanilla wafers
80gr ground roasted hazelnuts
2 tbsp butter,melted


filling:
170gr ground roasted hazelnuts plus 2 tbsp oil
200gr bittersweet chocolate (50-60% cocoa)
200gr milk chocolate
200ml heavy whipping cream
200gr chocolate-hazelnut spread,like Nutella
5 eggs
80gr sugar


Directions:
Preheat the oven to 180C.Butter the bottom and side of 24-25cm springform pan.Wrap a double layer off foil around the bottom and side of pan to form a watertight seal.
For a base,put all ingredients in food processor,and pulse until a smooth paste is formed.If you don't have food processor,in a small bowl,stir together finely crushed vanilla wafers and ground hazelnuts.Stir in the melted butter.Press mixture onto the bottom of the foil-wrapped pan.
For filling,place hazelnuts in food processor,cover and process until a paste forms.Add 2 tbsp cooking oil.Cover and pulse until combined.You will get hazelnut paste.
In a large bowl,melt bittersweet and milk chocolate(steam or microwave),add cream,then     add hazelnut paste.
In a large bowl,beat eggs with an electric mixer until frothy.Gradually add sugar,beating on medium speed until mixture is pale and thick.In a seperate bowl beat whipping cream until soft peaks form.
In beaten eggs and sugar,add chocolate mixture,stir gently to combine.Gently fold whipping cream into chocolate mixture.Pour over crust,spreading evenly.Place the pan in a bigger roasting pan.Pour enough hot water into roasting pan to reach halfway up side of springform pan.Bake for 90C.Turn off oven,let cake stand in oven with door closed for 1 hour.Using sharp knife,loosen edge of cake from sides of pan.Transfer it to a serving plate.If desired,sprinkle cake with cocoa powder.Enjoy!