Chocolate Mousse Cake Recipe
Caramel, Dark Chocolate, Candied Hazelnuts v, gf
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Chocolate Mousse
Caramel Sauce
Candied Hazelnuts
Method
Cake Base
- 1
Prepare the Cake Base
Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine 200g of dark chocolate and 100g of unsalted butter. Melt over a double boiler or microwave until smooth. Let it cool slightly.
- 3
Mix with Sugar and Eggs
In a separate bowl, whisk together 100g of granulated sugar and 3 large eggs until pale and fluffy. Stir in the melted chocolate mixture and 1 tsp of vanilla extract.
- 4
Incorporate Flour
Gently fold in 50g of gluten-free flour blend until just combined.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
Chocolate Mousse
- 6
Melt Chocolate
In a heatproof bowl, melt 200g of dark chocolate over a double boiler or in a microwave. Let it cool slightly.
- 7
Whisk Eggs and Sugar
In a bowl, whisk together 4 large eggs and 50g of granulated sugar until fluffy.
- 8
Combine Chocolate and Egg Mixture
Fold the melted chocolate into the egg mixture until well combined.
- 9
Whip Heavy Cream
In a separate bowl, whip 300ml of heavy cream until soft peaks form.
- 10
Fold in Cream
Gently fold the whipped cream into the chocolate mixture until no streaks remain.
- 11
Chill Mousse
Pour the mousse over the cooled cake base and refrigerate for at least 4 hours, or until set.
Caramel Sauce
- 12
Make the Caramel
In a saucepan, combine 150g of granulated sugar with 30ml of water. Cook over medium heat until the sugar dissolves and turns a golden amber color.
- 13
Add Butter and Cream
Remove the saucepan from heat and carefully stir in 50g of butter and 100ml of heavy cream. Add 1 tsp of sea salt and mix until smooth.
Candied Hazelnuts
- 14
Prepare Hazelnuts
In a saucepan, combine 100g of hazelnuts, 50g of granulated sugar, and 30ml of water.
- 15
- 16
Cool the Hazelnuts
Spread the candied hazelnuts on a parchment-lined baking sheet to cool before using.