Chocolate, caramel and almond mousse cake with Thermomix

Preparation of Chocolate, caramel and almond Mousse Cake with Thermomix

CAKE SHEETS

1. We split the chocolate, place it in a bowl, heat the cream together with the butter, pour it over the chocolate, stir
2. We put the yolks, sugar and essence into the glass,
3. 1 minutes / speed 3
4. Add the melted chocolate
5. 30 seconds / speed 3
6. add the almond powder,
7. 40 seconds / speed 3
8. sift the dry ones (cornstarch, cocoa and salt), add them to the glass, 5 seconds / speed 3, pour into a bowl and reserve
9. Meanwhile, we turn on the oven to 170°C / heat up and down
10. wash and dry the glass extremely, add the egg whites and juice, 4 minutes / speed 3.5, then add the sugar 4 times, while we continue beating at the same speed for another 4 min. We are adding this meringue to the reserved dough, little by little and with enveloping movements
11. We place baking paper on the oven tray, mine has measurements of 40×30, we spread the dough trying to keep it on all sides of the same thickness. We give a few taps on the table, to remove possible bubbles. We bake about 12/15 minutes
12. remove and let cool on rack

SYRUP

1. Heat the water and sugar, stir, add the liquor. we booked

PRALINE ALMONDS

1. With the oven preheated to 180°C / heat up and down, we introduce the almonds, we toast 10 min. We withdraw.
2. In a saucepan, add the sugar and water, bring to the heat, when the caramel is done, turn off and remove, add the almonds, remove, turn them over on baking paper and let cool
3. We cut them into pieces, put them in the glass, chop,
4. 10 seconds / speed 8
5. now
6. 4 minutes / speed 4
7. we lower remains towards blades, others
8. 4 minutes / speed 4
9. we lower remains, see if we have obtained a smooth cream; if not, we schedule others
10. 4 minutes / speed 4
11. We remove to a bowl and reserve.
12. CARAMEL AND ALMOND MOUSSE
13. Divide the chocolate into a bowl, add the hot cream, stir
14. We put to hydrate the gelatin in cold water
15. We semi whip the cream at speed 3.5, just a few seconds, we need it to be 50% whipped, that is, liquid but with body. we booked
16. Add the praline made previously to the melted chocolate, stir, drain the gelatin and heat it for just 10 seconds in the microwave, add it to the mixture, now add little by little and with enveloping movements the reserved cream.

DARK CHOCOLATE MOUSSE

1. We put to hydrate the gelatin in cold water
2. We pour the yolk, sugar, milk and cream into the glass,
3. 3 minutes / 80°C / speed 1
4. Strain it over the chopped chocolate, stir. Drain the gelatin and add it, stir, add the liquor
5. Cream in the glass, we semi-whipped at speed 3.5, just a few seconds,,, we want it at 50% whipping as for the previous mousse. We are incorporating it little by little and with enveloping movements to the previous preparation

CAKE ASSEMBLY

1. With the cake we will make 2 plates of 18 × 18
2. We take our mold, base with baking paper, or directly on the presentation plate, and sides with acetate (failing that, baking paper), place the cake plate, syrup, add the caramel and almond mousse, place another plate of cake, syrup, take to the fridge while we make the chocolate mousse.
3. We take the mold out of the fridge and add the chocolate mousse, we take it to the cold for 3/4 hours to be able to pour the final glaze

CARAMEL ICING

1. In a saucepan, put the sugar, bring to the heat, when the caramel is done, turn off, remove and add the hot water, stir continuously, now add the condensed milk, stir, now the melted chocolate, stir, now the drained gelatin ( previously hydrated in cold water), stir and strain into a jug and let the temperature drop a bit.
2. We take our cake out of the fridge and overturn the frosting. We take back to the cold, 1 hour. Then we unmold and finish decorating to taste.