Caramel mousse cake
Ingredients:
50 g cocoa powder
3 whole eggs
100 g butter, softened
380 g caster sugar
175 g self-raising flour
4 egg whites
150 g white chocolate, chopped finely
150 g caramel condensed milk
100 ml milk
5 g gelatin powder
40 ml water
250 ml cream
Method:
50 g cocoa powder
3 whole eggs
100 g butter, softened
380 g caster sugar
175 g self-raising flour
4 egg whites
150 g white chocolate, chopped finely
150 g caramel condensed milk
100 ml milk
5 g gelatin powder
40 ml water
250 ml cream
Method:
- Preheat oven at 180 C and grease a 30 cm loose-bottomed tin.
- Mix cocoa powder with a drop of boiling water to form a paste. Add eggs, butter and 300 g sugar, beat until combined then mix in flour. Bake for 25-30 minutes.
- Remove from oven and allow to cool completely, then cut out the middle of the cake, leaving an even rim of 2 cm at the bottom and around the sides.
- For the mousse, whisk 2 egg whites, while gradually adding 40 g sugar until they form soft peaks.
- In a pan, melt chocolate and mix in condensed milk and milk over a low heat, stirring until glossy.
- Dissolve gelatin in water and add to mixture, stirring until even, fold in egg-white and cream. Place cake shell on a plate, pour mousse mixture in the cavity and refrigerate for at least 4 hours.
- For the top meringue, whip remaining 2 egg whites while gradually adding remaining 40 g sugar until it forms stiff peaks. Spread on top of cake and brown with a blowtorch.
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