Caramel Chocolate Cake

Name: Caramel Chocolate Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: to taste Almond sponge cake (see P.52); 125 ml Milk (for chocolate mousse); 2 Egg yolks; 35 g Sugar; 3 g Gelatin sheets; 100 g Dark chocolate (55% cocoa); 250 g Whipped cream (38% milk fat); to taste Caramel mousse (see P.95); to taste Chocolate glaze (see P.53)

A glamorous layered cake filled with chocolate mousse and caramel mousse, finished with a chocolate glaze.

40 min

Easy

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Ingredients

Almond sponge cake (see P.52) to taste

Milk (for chocolate mousse) 125 ml

Egg yolks 2

Sugar 35 g

Gelatin sheets 3 g

Dark chocolate (55% cocoa) 100 g

Whipped cream (38% milk fat) 250 g

Caramel mousse (see P.95) to taste

Chocolate glaze (see P.53) to taste

Instructions

Make the chocolate mousse

Place the milk in a pot and heat it. In a bowl, combine the egg yolks and sugar and whisk thoroughly, then slowly pour in the milk and mix well. Return the mixture to the pot and heat to 83°C, then remove from the heat. Add the squeezed-dry gelatin and stir until melted. Place the chopped chocolate in a bowl and pour the strained mixture over it. Let cool until thickened, then fold in the whipped cream thoroughly.

Assemble the cake

Line the bottom and sides of the baking mold evenly with a 5 mm thick layer of almond sponge cake. Pour the chocolate mousse into the mold up to half the height, then refrigerate until set. Fill the mold with the caramel mousse, then freeze until firm.