Caramel Mousse Cake: Step-By-Step Recipe
Our Caramel Mousse Cake is a delicate and elegant dessert perfect for all types of celebrations!
Ingredients
- 1 tsp Unflavoured powdered gelatin
- 2 tbsp Unsweetened cocoa powder
- ½ tsp Salt
- ⅓ tsp Unsalted butter
- 1 tbsp Granulated sugar
- 4 Eggs
- ⅓ cup Brown sugar
- ¾ cup Hot Water
- 1⅓ cup Heavy cream
- 4 Egg yolks
- 1 tsp Vanilla Extract
- 1 tbsp Instant coffee
- 10 ounces Dark Chocolate chips
- 6 ounces Milk chocolate chips
- ¾ cup Caramel Sauce
- Chocolate shavings
Instructions
- Put parchment paper inside a spring-form pan and set it aside.
- Set the oven's temperature to 300°F.
- Melt the chocolate in the microwave. Then mix it with the butter and instant coffee to make the coffee layers. Add the egg yolks and vanilla, and stir to mix. Put aside.
- Using a stand mixer, combine the brown sugar with egg whites, add the salt and whisk until soft peaks start forming. Fold in the chocolate and egg yolk mixture.
- In addition, fill the spring-form pan with the mixture.
- After that, bake for 15 to 20 minutes or until completely done. The cake should be allowed to completely be cool on a rack.
- Unmold the cake and use a serrated knife to cut it in half to get to the cake layers.
- Combine the chocolate powder and the boiling water to make the caramel mousse. In a microwave, melt the milk chocolate, then stir in the cocoa powder and caramel sauce.
- Further, fold the milk chocolate caramel mixture into the firm peaks of cream. With those who have whisked in a stand mixer.
- After that, place the first layer of chocolate cake in the springform pan. Do it after cleaning it and lining it with parchment paper. The second layer of the chocolate cake should then add, following the caramel mousse.
- Prepare the gelatin for the white chocolate mousse by soaking it in a few teaspoons of warm water. Add the gelatin after whipping the remaining heavy cream. White chocolate should melt before being combined with whipped cream without over-mixing.
- After adding a layer of white chocolate mousse on top, chill the dessert for an hour.
- Cover the white chocolate layer with caramel sauce, then top with shaved chocolate.
Notes
- Start with a good caramel: The caramel is the star of this dessert, so it's important to make a good one. Use a heavy-bottomed saucepan and cook the sugar over low heat until it melts and turns amber in colour. Be patient and don't rush the process. Also, be careful not to burn the caramel, as this will give it a bitter taste.
- Use high-quality ingredients: Use high-quality chocolate, cream, and butter for the mousse. This will give the cake a rich and decadent flavour.
- Whip the cream: When whipping the cream for the mousse, make sure it's chilled. The beaters and bowl are also chilling. This will help the cream whip up faster and hold its shape.
- Fold the mousse: When folding the caramel, be gentle to avoid deflating the mixture. Use a spatula and fold in a circular motion, starting from the bottom of the bowl.
- Chill the cake before serving: Allow the cake to chill in the refrigerator. Do it for at least 2-3 hours before serving. This will help the mousse set and make it easier to slice.
- Decorate with caramel sauce: Drizzle some extra caramel sauce over the top of the cake. Do it before serving to add some extra sweetness and visual appeal.