Are you ready? I know I am! Well ready or NOT, here is the 2nd installment of the Nutella Challenge! Last month there were some ah-mazing offerings. I hope you’ve had a chance to try a few of them out. If not, here’s the link where you can find them: Nutella Challenge ~ Round 1 So without further ado, I present to you my THREE LAYERED MINI CHOCOLATE TORTE WITH NUTELLA MOUSSE & RASPBERRIES (what a name LOL such a mouthful, yikes)….are you drooling? Well you should be.
I must say this was decadent, delicate & delightful all at the same time! It was truly insanely delicious as is, BUT I had full intentions of preparing a lovely raspberry nutella sauce to drizzle over it. However, my sous chef – aka little man – decided he needed to eat the raspberries without my knowledge. He was under the table with the container munching away. I was lucky enough to grab a few for the top of the cake before he completely polished off the container. But you, of course, feel free to whip some up! I totally took a shortcut with the cake portion as well. Gasp! I know, BUT I had a box of vanilla cake mix in the pantry to which I added some very nice cocoa until it was at my desired chocolaty-ness! Which, made me feel slightly better about using the boxed cake mix LOL! Don’t tell!
I simply baked it in a rimmed baking sheet until it was cooked through nicely. When it cooled off, I cut them into perfect circles with, what else, a cookie cutter! If you don’t have a large cookie cutter you can use a large iced tea type glass or whatever you have on hand. I know you’re going to be tempted to eat the Mousse straight away but after you take a little taste (and who can blame you for that) put it into the fridge to set up! It will need to set up before using it (else it will fall all off the edges of your cake & look like a little hot mess & we wouldn’t want that!)
I’m so excited to see what the rest of the talented participants will be coming up with this month. Be sure to stop by their blogs to check them out as well! And, as you can NEVER have enough Nutella inspiration, be sure to check out the World Nutella Day Blog! They have some incredibly tasty offerings as well! You might want to run to the store & stock up on some Nutella! I think you’re going to need it!
What you’ll need:
1 brick of cream cheese – softened
1 small container of heavy whipping cream
2-3 tbsp honey
1/2 cup sugar
1/2 cup Nutella – melted
1 box of Chocolate Cake Mix (& necessary ingredients to make it)
What to do:
In your stand mixer with your whisk attachment attached, add your whipping cream & 1/4 cup sugar. Mix until it becomes whipping cream, this will take a few minutes. Move whipping cream to a separate bowl.
Into the mixing bowl, add the cream cheese & 1/4 cup sugar. Mix together with the paddle attachment until creamy. WHILE it’s mixing add in a few tbsps of honey. Taste & check for sweetness, if you like it sweeter add more. Place your Nutella into a microwave proof container and heat it for about 30 seconds until it’s warmed through. Add the Nutella to your cream cheese mixture and mix until combined well. Remove bowl from mixer & with a spatula FOLD the whipped cream into the cream cheese mixture. Cover the bowl with plastic wrap & refridgerate for at least 30 minutes or until mixture is set up.
While it’s setting up prepare your cake mix to box directions. Spray a rimmed baking sheet with cooking spray & pour your batter in. Bake it for approx 10-15 minutes or UNTIL it passes the toothpick test. Keep an eye on it! After it has cooled completely, cut it into circles with a large cookie cutter.
To assemble torte, place one cake layer on bottom, slather the mousse on, continue until you have three layers. On the top layer add a dollop of mousse & garnish with raspberries & fresh mint if desired.
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