Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

Caramel chocolate mousse cake (TM6, Kirsten Tibballs)

4.2 20 ratings

Prep. 2 h

Total 28 h

12 portions

Ingredients

Caramel powder

oil to grease
white sugar
250 g
water
1070 g
glucose
20 g
unsalted butter cut into pieces
60 g
vinegar
10 g

Caramel crème brûlée centre

cold water to soak
gold strength gelatine leaf (approx. 2 g)
1
egg yolks
3
thickened cream
250 g
vanilla bean paste
1 tsp

Hazelnut dacquoise base

icing sugar plus extra to dust
40 g
hazelnuts, skin on
20 g
hazelnuts, without skin
40 g
egg whites
4
caster sugar
25 g
cream of tartar
1 pinch

Duo chocolate mousse

egg yolks
4
white sugar
70 g
water
50 g
pouring (whipping) cream
500 g
dark chocolate (70% cocoa) broken into pieces
140 g
milk chocolate broken into pieces
140 g

Assembly

oil to grease

Glaze

gold strength gelatine leaves (16 g)
8
cold water to soak
white sugar
170 g
thickened cream
160 g
glucose
160 g
white chocolate
50 g

Chocolate decoration

white chocolate broken into pieces
100 g

Difficulty

advanced

Nutrition per 1 portion

Sodium 81.5 mg

Protein 8.4 g

Calories 3356.1 kJ / 802.1 kcal

Fat 49.7 g

Fiber 2.2 g

Saturated fat 28.4 g

Carbohydrates 83.9 g

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