Flourless Chocolate Cake with Salted Caramel Mousse
This Chocolate Flourless Cake crowned with Salted Caramel Mousse is a heavenly dessert, dense and moist, a chocolate lover's dream come true.
Ingredients
Flourless Cake
- 1 stick (110g) butter
- 4 eggs
- 1/3 cup (70g) sugar
- 1 tbsp (8g) unsweetened cocoa powder
- 5 ounces (150g) bittersweet chocolate
- Pinch of salt
Caramel Mousse
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) water
- 1 tbsp (14g) butter , at room temperature
- 1/4 tsp (1g) salt
- 1 tbsp (8g) cornstarch
- 1 tbsp (15ml) water
- 1 cup (240g) heavy cream , divided
- 1/2 tsp (3g) vanilla been paste or vanilla extract
Optional -Chocolate Curls
- 3/4 cup (90g) semisweet chocolate
Optional-Caramel Swirls
- 1/2 cup (100g) sugar
- 2 tbsp (30ml) water
- 1 tbsp (15ml) lemon juice
Instructions
Prepare the flourless chocolate cake
- 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 the chocolate mixture.
- Pour batter into prepared pan and bake for 25-30 minutes.
Prepare the chocolate curls, optional.
- 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.
- With a spatula begin to scrape the chocolate and help with the other hand to form curls of chocolate.
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 a 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 the 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 the pan and cook for 3 minutes. Remove the lid and cook syrup, swirling the pan, for 3 to 4 minutes, until the syrup gets the color of dark caramel.
- Remove the pan from heat, and 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.
Nutrition
Serving: 1 serving out of 10Calories: 332kcalCarbohydrates: 27gProtein: 4.4gFat: 23.5gSaturated Fat: 14.7gCholesterol: 115mgSugar: 23.8g