Recipe for chocolate dream with caramel
My take on a delicious and tasty “treat” that, depending on how you slice it, can almost be a confectionery rather than a cake.
But it is a cake, and oh how delightful it tastes.
It has a crisp “biscuit-like” base, a flowing and luscious salted caramel sauce, airy chocolate mousse, and finally a chocolate lid that gives a little snap.
The balance between the “rich” mousse, the salty-sweet caramel, the crisp base, and the bittersweet chocolate is just perfect to me – my husband and neighbors were extremely enthusiastic about the recipe.
I used this square baking pan in its smallest size.
Ingredients
Cookie Base
- 100 gram Cane Sugar
- 100 gram Wheat Flour
- 4.8 gram Baking Soda
- 100 gram Butter
- 75 gram Almonds Blended medium-fine
Toffee Filling
- 170 gram Sugar
- 200 gram Whipping Cream
- 70 gram Glucose Syrup
- 100 gram Chocolate 0.55
- 210 gram Light syrup
- 12 gram Flake Salt
Chocolate Mousse
- 300 gram Whipping Cream
- 150 gram Dark chocolate Minimum 55%
Chocolate top
- 50 gram Butter
- 150 gram Dark chocolate Preferably 75 or 80%
- 20 gram Whipping Cream
Instructions
The Base
- - 1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) with fan. 2. Mix flour, sugar, baking powder, and butter together until you have a consistent dough. 3. Blend the almonds medium-fine and knead them into the dough. 4. Roll out the dough to a thickness of 2 millimeters and bake the base for 15-20 minutes. When the base comes out of the oven, it will be very soft, but it will firm up as it cools. While the base cools, make the caramel
Caramel
- 1. Put syrup, sugar, glucose, cream, and chocolate in a saucepan and let it melt together over medium heat. Let it boil for 20 minutes. 2. Add salt and stir well. 3. Pour the caramel over the cake base and place it in the fridge for 15-30 minutes.
Chocolate Mousse
- 1. Pour 1 1/2 deciliters of cream into a saucepan and heat it until just below boiling point. 2. Chop the chocolate into smaller pieces, unless using chocolate chips. Put it in a bowl. 3. Pour the hot cream over the chocolate and let it sit for a few minutes before stirring to a homogeneous mixture. Set the mixture aside. 4. Whip 1 1/2 deciliters of heavy cream to a light foam. Be careful not to over-whip it and make it grainy. 5. Fold 1/4 of the whipped cream into the chocolate mixture and mix well. Gently fold the rest of the whipped cream into the chocolate. 6. Spread the chocolate mousse on top of the caramel and put the cake in the fridge for 30-60 minutes.
Chocolate Top
- 1. Melt butter and chocolate over a water bath and stir it together until it forms a homogeneous mixture. Remove the bowl from the heat. 2. Stir the cream into the chocolate until it begins to thicken. 3. Once the cream and chocolate are well combined, pour the chocolate over the cake and smooth it out to an even layer. 4. Place the cake in the fridge for at least 30 minutes or until the chocolate has set. The cake is ready to serve
Notes
I'm considering trying to make it with twice as much chocolate mousse next time - I think this will make the chocolate top less overwhelming.