Bar Sajor last Thursday night, which I can not stop thinking about because it was life changing. The cake, moist and so hazel-nutty, the whipped mousse, silky and light, with berries on the side, this dish was perfection. Before I ordered I was a little hesitant. I wasn't a hundred percent sold on the flavor combinations, but I am never one to turn down a dessert with chocolate mousse, or cake, or berries. Who am I kidding? This dish was meant for me. This was my first time dining at Bar Sajor, and I was so impressed with the food, the service, the bartender's skillz. As with all of Matt Dillon's restaurants, ah-mazing. He is a culinary genius.For the cake, I adapted a recipe that I found at the When I'm not online shopping, I'm in the kitchen trying to recreate this hazelnut cake with berries and chocolate mint mousse that I ate at Pastry Studio . A light moist cake, with a tender crumb. The hazelnuts are ground down with the flour, creating more of a fine hazelnut crumb rather than pieces of hazelnuts dispersed throughout. The addition of orange zest is what really through it over the top for me. I am pretty content eating this cake on it's own for breakfast, or classing it up with chocolate pudding and whipped cream for dessert. I found a recipe for chocolate pudding and a whipped creme fraiche at CHOW . I changed the pudding recipe slightly, adding some fresh mint from my garden. You could substitute with some mint extract if you don't have any fresh mint handy. You could also substitute chocolate mousse for pudding. I like them both, so just let me know when you are making it, and I'll be right over.
HAZELNUT CAKEmakes 1 - 8 inch cake
adapted from the Pastry Studio
notes: I used a chocolate pudding and creme fraiche recipe from Chow . The only change that I made was the addition of 1/2 cup fresh mint leaves to the milk in the pudding recipe. The mint leaves were then strained out through the fine mesh sieve.