Sweets & Desserts
Double Chocolate Caramel
Servings
1 Servings
Time
240 min
Difficulty
Hard
Ingredients
Chocolate cake batter:
- A.
- 4 whole eggs
- 10 grams SP Innova Super Soft
- 100 grams granulated sugar
- 110 grams medium protein flour
- 15 grams cornstarch
- 10 grams FC powdered milk
- B.
- 75 gram melted margarine
- 3 gram chocolate flavoring
Chocolate mousse mixture:
- 2 egg yolks
- 18 grams granulated sugar
- 300 grams dairy cream
- 125 grams Chockely Premium chocolate
Salted caramel :
- 100 grams granulated sugar
- 40 grams water
- 1 gram salt
- 150 grams dairy cream
- 60 grams butter
Instructions
Chocolate cake batter:
- Combine all ingredients A in a mixing bowl (all-in method), mix using a mixer on high speed for 4-5 minutes until fluffy and white, then add ingredients B and mix well.
- Prepare a 26 x 26 cm square baking pan, then pour the batter into the pan and spread evenly.
- Bake in an oven at 160°C bottom heat and 180°C top heat for ±15-18 minutes until cooked.
- Remove the cooked chocolate cake batter from the pan and let cool.
Chocolate mousse :
- Beat the egg yolks and sugar until fluffy and white.
- Heat the dairy cream and melt the premium chocolate, then mix together, stir well, and pour into the beaten egg yolks, stirring until well blended.
- Cover the container with plastic wrap and refrigerate for at least 2-3 hours.
- Then beat using a high-speed mixer.
Salted caramel :
- Melt sugar and water in a nonstick pan until caramelized and brown.
- Add dairy cream and stir well, then add butter and salt and stir until well blended. Let cool.
Finishing :
- Prepare a ring mold, place the chocolate cake on the bottom, spread salted caramel evenly, then add chocolate mousse evenly.
- Place in the freezer and let it harden.
- Remove the ring mold and cut into 3 cm wide and 10 cm long pieces.
- Decorate the sides and top with chocolate.
