Chocolate Praline Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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Another of Florence beautiful creation. I love Asian pastries, they are just the right of sweet , unlike the American pastries, which in my opinion is lacking in quality, and utterly too yucky dry and sweet. Read more . Though there exists beautiful creative cakes in America, they are just too dry and too sweet. Ingredients:
*cook time inlcudes 30 minutes should you decide to make your own cake base: genoise, sponge, or a biscuit. |
ingredients |
cake |
4 yolks |
30g sugar |
1 tbsp frangelico hazelnut liquer/rum |
pinch of salt |
80ml warm water |
4 tbsp warm corn oil |
75g cake flour |
25g hazelnut meal |
less than 1/2 tsp baking powder |
4 egg whites |
35g sugar |
1/2 tsp cream of tartar |
chocolate praline |
110g chocolate |
90g praline |
70g milk + 50g whipping cream |
30g sugar |
1 tbsp frangelico hazelnut liquer/rum/grand marnier |
250g whipping cream (whipped) |
10g gelatine sheet |
chocolate ganache |
95g chocolate |
25g butter |
55g skim milk |
decoration |
8 - 12 hazelnuts roasted and skin rubbed off |
1 cup sugar |
1/2 cup water |
pinch of cream tartar |
100ml sweet whipping cream + 1 tbsp cocoa powder (whipped) |
Directions:
1. Cake:
2. Cut the cake into 2 equal layers of about 2 cm thick and trim the cake to be slightly smaller than the cake pan.
3. Chocolate Praline:
4. Method:
5. 1. Whip 250g whipping cream till mousse state and chill till ready to use.
6. 2. Soak gelatin sheet in water till soft, remove from water and leave aside.
7. 3. Heat 70g milk and 50g whipping cream till hot but not boiling, stir in sugar and then praline till a smooth paste is formed.
8. 4. While still warm, add in the chopped chocolate pieces and stir till you get a smooth paste. You might need to warm this in a hot water bath, if the chocolate pieces are not dissolved completely. Stir in the gelatin and liquer. Cool the chocolate praline mousse a little.
9. 5. Stir some whipped cream into the slightly warm chocolate praline mousse a few times. Pour chocolate praline into the whipped cream and mix gently till well combined. If the mixture is runny, chill in the refigerator for 2 - 3 minutes.
10. 6. Line the cake pan with a cake board and line the inner ring of the cake pan with pectic sheet or plastic cake wrapper. Put in a layer of the cake.
11. 7. Pour more than 1/3 of the chocolate praline mousse on top of the cake layer and tilt the cake pan left and right so that the mousse will fill up all around the cake layer. Chill for 2 - 3 minutes.
12. 8. Top it with another layer of the cake and then all the mousse and do the tilting to even out the mousse.
13. 9. Chill the cake for about 2 - 3 hours till set.
14. Chocolate Ganache:
15. Method:
16. 1. Warm butter and chopped chocolate over a basin of hot water and stir till a smooth chocolate paste is formed.
17. 2. Stir in milk a third at a time.
18. 3. Stirring the ganache constantly till it is slightly warm, smooth and runny, pour this ganache over the chilled and set cake from above. Tilt pan left and right gently to even out the ganache. Chill till set.
19. Decoration:
20. Method:
21. 1. Roast whole hazelnuts at 160C for 5 - 6 minutes. Rub off skin and leave aside to cool.
22. 2. Cook sugar, water and a pinch of cream of tartar in a saucepan, sitrring till all sugar dissolved.
23. Leave it to boil without sitrring till syrup is bubbling and golden in color.
24. 3. Leave syrup to cool till bubbles have settled, dip hazelnuts into the toffee and lie them on a baking sheet to set and cool. You may spoon more toffee onto the pattern formed and create any designs you like on the hazelnuts.
25. 4. Dip a fork into the toffee and do zig zag design on baking sheet. When cooled and set, break them up and these will be the decorations for the side of the cake.
26. 5. If the toffee has thicken, you can warm it up to regain the runny texture.
27. 6. Whip sweet whipping cream with cocoa powder till stiff.
28. 7. Make some rosettes on the chilled cake and top it up with hazelnut toffee.
29. 8. Decorate the side of the cake with the zigzag toffee pieces.
30. Notes:
31. I used Valrhona 70% Guanaja in Beans ( Dark Couvertures) dark chocolate all the way through.
32. I would suggest Valrhona 40% (Milk Couvertures) for the mousse and Valrhona 66% or 70% for the ganache.
33. Best to use hazelnut liquer for that nutty aroma.
34. url:
35. /2005/08/chocolate-praline-mousse-cake.html
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