Praline Chocolate Mousse Cake

How to cook Praline Chocolate Mousse Cake:

Praline Chocolate Mousse Cake

Hazelnut Praline Chocolate Mousse cake recipe (16cm cake)

Praline paste

  • 150g sugar
  • 75ml water
  • 150g hazelnuts

if it is difficult to process the caramelized hazelnuts into paste, add 1 - 2 tsp neutral flavour oil

Chocolate sponge cake (pan size: 36 x 22cm or 14 x 9 in)

  • 30g dark chocolate
  • 30g butter
  • 40g (ml) milk
  • 3 egg yolks
  • 30g cake flour (or all purpose flour)
  • 15g cocoa powder
  • 3 egg whites
  • 60g sugar

Chocolate mousse

  • 55g - 65g dark chocolate
  • 35g hot heavy cream
  • 1 gelatine sheet (1.5g)
  • 1 tbsp milk
  • 125g cold heavy cream, semi whipped

Praline mousse

  • 55g praline paste
  • 1 gelatine sheet (1.5g)
  • 1tbsp milk
  • 125g cold heavy cream

Chocolate glaze

  • 40g sugar
  • 60g water
  • 15g glucose syrup (or corn syrup)
  • 10g cocoa powder
  • 2 gelatine sheets (3g)

Pour the glaze mixture at 30-35C over the cold cake, then put the cake back into the fridge for 15 - 30 minutes and unmold the cake

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