Chocolate and caramel mousse cake with thermomix

Preparation of Choco and Caramel Mousse Cake with Thermomix

GENOVES

1. Butterfly in blades, eggs, sugar and essence to the glass,
2. 6 minutes / 37°C / speed 4, then, same time and speed but without temperature.
3. We add the flour and salt,
4. 4 sec, speed 3.
5. We remove the butterfly and finish mixing with a spatula.
6. We line the base and sides of the mold with baking paper.
7. We dump the dough.
8. Oven previously preheated to 180°C / heat up and down
9. We bake for about 20 minutes / after checking the toothpick, it comes out clean.
10. We turn off and remove to cool on a rack.

SYRUP

1. Sugar and water in the glass,
2. 3 minutes / 50°C / speed 2.
3. Set aside in a bowl and add the chosen liquor.

MOUSSE

1. We whip the cream without butterfly at speed 4, with shallow grooves (without being completely firm), we reserve.
2. We wash and dry the glass extremely.
3. We add the sugar and pulverize,
4. 10 sec, speed 10.
5. We place the butterfly on blades, add the egg whites and salt,
6. 8 minutes / 37°C / speed 4,
7. then, 5 minutes / speed 3.5.
8. We reserve
9. We hydrate the gelatin in cold water (6/8 min)
10. Now we melt the chocolate together with the butter in a bain-marie, drain the gelatin and add it, stir.
11. We pour into a large bowl.
12. Now we are going to add the meringue and the whipped cream, alternately, little by little and with enveloping movements.

CAKE ASSEMBLY

1. We cut the cake in half.
2. We will ONLY use one disk, we can freeze the other or use it another time.
3. We line the sides of the mold (in my case an adjustable ring) with acetate, failing that with baking paper.
4. No base is needed, we will do it directly on the presentation tray,
5. We place the mold on the tray, put the cake disc in, and syrup.
6. We pour the mousse, smooth it and put it in the refrigerator for about 6/8 hours.

GLAZED

1. We hydrate the gelatin in cold water (6/8 min). We dilute the cornstarch in a bit of water
2. We put the sugar in a saucepan, over medium heat, when the caramel has turned dark, we lower the heat and without stopping stirring with a whisk, we gradually add the water and cornstarch, we continue stirring, now we add the cream, drain the gelatin and add it, stir and turn off.
3. We pour into a jug.
4. It is of utmost importance and essential that we do not turn it over until it reaches a temperature of about 25/30 °C / since we will run the risk of the mousse rising.
5. We take the cake out of the refrigerator and pour it.
6. We put it back in the cold for about 2 hours.
7. After that time, we can unmold