Latest Recipes
Flourless Chocolate Cake with Salted Caramel Mousse

In what other way to celebrate the first fragile signs of Spring than with another delicious treat with chocolate?



- Makes about 10 servings
- Flourless Cake
- 1 stick (110g) butter
- 4 eggs
- 1/3 cup sugar
- 1 tbsp unsweetened cocoa powder
- 5 ounces (150 g) bittersweet chocolate`
- Pinch of salt
- Caramel Mousse
- 1/4 cup sugar
- 1 tbsp water
- 1 tbsp butter, at room temperature
- 1/4 tsp salt
- 1 tbsp cornstarch
- 1 tbsp water
- 1 cup heavy cream, divided
- 1/2 tsp vanilla been paste or vanilla extract
- Optional -Chocolate Curls
- 3/4 cup (90 g) bittersweet chocolate
- Optional-Caramel Swirls
- 1/2 cup sugar
- 2 tbsp water
- 1 tbsp lemon juice
-
Line a 9-inch(23 cm) springform pan(with a removable base) with parchment paper. Separate egg yolks from whites. Preheat oven to 180°C (350°F).
-
Melt chocolate and butter over a bain-marie until smooth. Add yolks one at a time and stir well. Add cocoa powder and salt.
- Whip egg whites until foamy with a mixer, gradually add sugar. Gently fold the whipped whites to chocolate mixture . Pour batter into prepared pan and bake for 25-30 minutes.
-
While the cake is baking you can prepare the chocolate curls. (I have tried to use some indications from "The Pioneer Woman") Melt chocolate over a bain-marie until smooth. Pour the chocolate on the back of a baking sheet. Using a spatula or knife spread the chocolate in a thin layer. Put the tray in the freezer for about 2-3 minutes. Whit a spatula begin to scrape the chocolate and helping with the other hand form curls of chocolate. (Mine are not perfect but were pretty ok for my first attempt. )
-
Prepare the Caramel Mousse. Heat 1/4 cup of the cream until it is hot and set aside. Combine cornstarch with water and set aside.
- Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color. Remove the pan from the heat and add the hot cream and butter. It will bubble a little bit. Stir with a wooden spoon until smooth. Add cornstarch mixture and bring to boil. Cook until thick and bubbly for about 1 minute, stirring constantly.
-
Remove from heat, add vanilla extract and salt. Pour into a bowl, cover and refrigerate to chill.
-
Whip the remaining 3/4 cup cream. Fold 1/3 of whipped cream into caramel mixture and then fold in the remaining whipped cream.
- Prepare caramel swirls. Place the sugar, water and lemon juice in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves. Cover pan and cook 3 minutes. Remove lid and cook syrup, swirling the pan, for 3 to 4 minutes,until the syrup gets the color of dark caramel. Remove pan from heat, set aside to cool for 2-3 minutes, or until syrup begins to thicken. Using a fork, drizzle thin caramel over the back of a soup ladle. Remove from the ladle and repeat. If the caramel gets too hard heat again over very low heat and repeat the steps.
-
Spread the mousse over the cake. Decorate with chocolate curls and caramel swirls if desire or simply with some grated chocolate or cocoa powder.
Don't forget to check out all the other caramel chocolate recipes shared this month.

I have to try it without starch of any kind, It might work without too, I added just to make sure it will be ok :) Is potato starch better?

I am so glad you liked it:) Yes, it is very good:) my family loved it too, my sister even made it for her husband's anniversary:)

You were right about the 9" pan, didn't noticed then but the pan I used is about 10 on the top but around 9 on the bottom, not straight form bottom to top.

Not sure exactly what the problem was, but is it possible that you let the sugar too much to caramelize? After it cools down it is a little harder, but after you add a part of whipped cream it easily combine with the rest. I wish I could be there to show you and make it with you. It doesn't have to be too cold before folding it with the whipped cream, at room temperature is just fine. Let me know if you have any other questions, I would really love to help you with this as it is a delicious recipe.

Yes.. it looks good and it really taste amazing. It is one of my favorite desserts. Let me know how it turns for you.

Sure you can, actually this is what I did.. we served it after it was chilled overnight in the refrigerator.

I don't think you did anything wrong.. this is how it is suppose to happen.. it deflates.

Don't think so.. but you can try.. maybe refrigerate the frosting a bit before trying to create the swirls and might work well
Post a comment