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

• Milk: 

  125 ml

• Coffee: 

  80 ml

Directions

Cake Batter : 

1. In a bowl mix together flour, cacao powder, salt, ground almonds.  Set aside. 
2. Place eggs, sugar, oil, coffee, and milk in a mixing bowl. Combine until smooth. 
3. Gently fold the dry mixture into the wet mixture.
4. Pour the batter into the prepared pan with baking paper.
5. Put it into the oven and bake at 175 C degrees for 30 – 35 minutes.
6. Remove from the oven and let it cool. 

Praline Paste :

Easy-peasy lemon squeezy!

1. First, caramelize the sugar until it has a golden color, then add the nuts. 
2. Leave it until it darkens a little. Be careful, do not let it burn! 
3. Pour it on a baking sheet as wide as possible, and then leave it until it cools. 
4. Now, just place it in a food processor, and mix until you get a paste.  

Chocolate Mousse :

1. 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.
2. Stir constantly until well dissolved.
3. Add the dark chocolate and also stir until all the chocolate is melted. 
4. Meanwhile, beat the rest of the heavy cream.
5. Gently fold the melted chocolate into the whipped cream.
6. You will end up having a smooth chocolate mousse. 

Assamble the cake!

1. Cut the cake into two equal layers. 
2. Place the first layer on a plate,  spread over it the half of the apricot jam.
3. Pour the chocolate mousse, then place your second cake layer. 
4. Repeat the same, spread over it the rest of the jam.
5. While you are preparing the praline mousse put the cake into the fridge.

Praline Mousse :

1. 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.
2. Stir constantly until well dissolved.
3. Pour over the praline paste. 
4. Meanwhile, beat the rest of the heavy cream.
5. Gently fold the praline mixture into the whipped cream.
6. You will end up having a smooth praline mousse. 
7. Remove the cake from the fridge and spread this super-duper mousse over it. 

Chill time! See you on the next day! 

Mirror Glaze :

1. After the sugar has been caramelized, add in the butter. Stir constantly!
2. Pour over the warm milk and simmer for about 2-3 minutes. 
3. Remove from the heat then carefully add the cornstarch. Whisk whisk whisk!
4. Cook, and wait until it thickens slightly, 2-3 minutes more. 
5. Take it of the heat and gently fold in the hydrated gelatin. 
6. Mix well!
7. The glaze should cool to room temperature, then you can pour it over the praline mousse. 
8. After 4 more hours it is ready to be sliced and served!

You really did a nice job!