Name: Milk Chocolate Mousse Cake with Hazelnut Crunch Crust
Yield: Makes 12 Servings
Ingredients: 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; Tuaca (sweet citrus-flavored liqueur) or Frangelico (hazelnut-flavored liqueur); Additional unsweetened cocoa powder; Powdered sugar

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