Caramel Mousse Cake

Hi, this time I willl make a caramel cake with a brownie base and caramel mirror glaze. You can find the recipe below

1. Brownie

• 100g dark chocolate
• 30g unsalted butter
• 1 egg
• 30g sugar
• a pinch of salt
• 1 tsp vanilla extract (5ml)
• 30g cake flour (you can use all purpose flour)
• 1/2 tsp baking powder
• bake the cake at 180C for 20 - 22 minutes
• about 50ml espresso to moist the cake

2. Salted caramel layer with nuts

• 30g sugar
• 1 tbsp water
• 75ml heavy cream
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 gelatine leaf (1.5g), bloomed in cold water for about 10 minutes
• 25g nuts (roasted and chopped)

3. White chocolate mousse

• 2 egg yolks
• 20g sugar
• 1tsp vanilla
• 50ml milk
• 50ml heavy cream
• bring it to 80C over small medium heat, stir constantly
• 5g gelatine leaves (bloomed)
• sift the mixture over 30g white chocolate
• 200ml heavy cream
• 15g powdered sugar
• Freeze the mousse cake for at least 3 hours

4. Caramel mirror glaze

• 80g sugar
• 1 tbsp water
• 80g warm water (or 80ml)
• 40g condensed milk
• 80g glucose
• 3g gelatine leaves (bloomed)
• 60g white chocolate
• Pour the glaze over freezed cold mousse cake, the glaze temperature is 27C. After pouring, put the cake back into the fridge for at least 2 hours to thaw before serving.

5. Coral tuile: attach them to the cake just before serving or they will become soft quickly

• 75ml warm water
• 30ml oil
• 5g powdered sugar
• 8g all purpose flour