Milk Chocolate Mousse Cake With Hazelnut Crunch Crust

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
320
FAT
80%
CHOL
57%
SOD
8%

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Ingredients for 12 servings

1/4 cup (1/2 stick) unsalted butter

1 teaspoon vanilla extract

1/3 cup sifted all purpose flour (sifted, then measured)

1/3 cup sifted unsweetened cocoa powder (preferably Dutch-process; sifted, then measured)

4 large eggs

2/3 cup sugar

5 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped

1 cup crisp rice cereal

1/3 cup hazelnuts, toasted, husked, finely chopped*

10 ounces imported gianduja bars (hazelnut-flavored milk chocolate, such as Callebaut), chopped

1 1/4 cups chilled heavy whipping cream

1/8 teaspoon (scant) salt

3 tablespoons water

3 tablespoons Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur)

Additional unsweetened cocoa powder

Powdered sugar

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