Caramel Mousse Cake

How to cook Caramel Mousse Cake:

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
rating: 5.0, vote: 1

11:15 Original Desserts

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