Noisette
Category: Desserts
Elegant and Sweet!
Chocolate Mousse & Praline Mousse ‘nd Peach Jam, good tastes right?
Ingredients
-
Flour: 
150 gr
-
Cocoa Powder: 
25 gr
-
Walnut: 
2/3 cup = 85 grams
-
Baking Soda: 
3 gr
-
Baking Powder: 
3 gr
-
Granulated White Sugar: 
125 gr
-
Egg: 
2
-
Sunflower Oil: 
50 ml
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Milk: 
125 ml
-
Coffee: 
80 ml
Directions
Cake Batter :
- In a bowl mix together flour, cacao powder, salt, ground almonds. Set aside.
- Place eggs, sugar, oil, coffee, and milk in a mixing bowl. Combine until smooth.
- Gently fold the dry mixture into the wet mixture.
- Pour the batter into the prepared pan with baking paper.
- Put it into the oven and bake at 175 C degrees for 30 – 35 minutes.
- Remove from the oven and let it cool.
Praline Paste :
Easy-peasy lemon squeezy!
- First, caramelize the sugar until it has a golden color, then add the nuts.
- Leave it until it darkens a little. Be careful, do not let it burn!
- Pour it on a baking sheet as wide as possible, and then leave it until it cools.
- Now, just place it in a food processor, and mix until you get a paste.
Chocolate Mousse :
- We are going to boil the milk and 50 ml of the heavy cream in a small saucepan. When they have reached the boiling point we put them aside and add in the gelatin.
- Stir constantly until well dissolved.
- Add the dark chocolate and also stir until all the chocolate is melted.
- Meanwhile, beat the rest of the heavy cream.
- Gently fold the melted chocolate into the whipped cream.
- You will end up having a smooth chocolate mousse.
Assamble the cake!
- Cut the cake into two equal layers.
- Place the first layer on a plate, spread over it the half of the apricot jam.
- Pour the chocolate mousse, then place your second cake layer.
- Repeat the same, spread over it the rest of the jam.
- While you are preparing the praline mousse put the cake into the fridge.
Praline Mousse :
- We are going to boil the milk and 50 ml of the heavy cream in a small saucepan. When they have reached the boiling point we put them aside and add in the gelatin.
- Stir constantly until well dissolved.
- Pour over the praline paste.
- Meanwhile, beat the rest of the heavy cream.
- Gently fold the praline mixture into the whipped cream.
- You will end up having a smooth praline mousse.
- Remove the cake from the fridge and spread this super-duper mousse over it.
Chill time! See you on the next day!
Mirror Glaze :
- After the sugar has been caramelized, add in the butter. Stir constantly!
- Pour over the warm milk and simmer for about 2-3 minutes.
- Remove from the heat then carefully add the cornstarch. Whisk whisk whisk!
- Cook, and wait until it thickens slightly, 2-3 minutes more.
- Take it of the heat and gently fold in the hydrated gelatin.
- Mix well!
- The glaze should cool to room temperature, then you can pour it over the praline mousse.
- After 4 more hours it is ready to be sliced and served!
You really did a nice job!
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