Kirsten Tibballs's Caramel chocolate mousse cake (TM6)
TM6

Kirsten Tibballs's Caramel chocolate mousse cake (TM6)

4.8 (6 ratings)

Ingredients

Caramel powder

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

Caramel crème brûlée centre

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

Hazelnut dacquoise base

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

Duo chocolate mousse

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

Assembly

  • oil, to grease

Glaze

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

Chocolate decoration

  • 100 g white chocolate, broken into pieces

Nutrition
per 1 portion
Calories
3061 kJ / 728.8 kcal
Protein
9 g
Carbohydrates
67.6 g
Fat
49 g
Saturated Fat
28.4 g
Fibre
0.9 g
Sodium
75.9 mg

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