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Chocolate, caramel and almond mousse cake with Thermomix

(4 votes, average: 3.50 out of 5)

23 December, 2022

This recipe has been sent by our friend Luz Maria Lagoa Vives. Hello friends, today I leave you the recipe for an extraordinary cake, worthy of any celebration. It consists of several steps, but organizing well,,,, you can.

I hope you like it and I encourage you to do it. It is a Chocolate, caramel and almond mousse cake with Thermomix??

Chocolate, caramel and almond mousse cake with Thermomix

People

Kitchen

Spanish Cuisine

Category:

desserts with thermomix

Ingredients for Chocolate, caramel and almond mousse cake with Thermomix

GIOCONDA CAKE IRON

4 yolks
20 grams sugar
vanilla essence
55 grams dark chocolate 72%
25 grams butter
45 ml cream (to mount)
80 grams almond powder
20 grams cornstarch
25 grams pure cocoa powder
12 grams chemical yeast
pinch of salt
4 egg whites
85 grams sugar
lemon juice droplets

SYRUP

40ml water
30 grams sugar
7 ml liquor (optional, I have put rum)
PRALINE ALMONDS
70 grams almonds
70 grams sugar
30ml water
pinch of salt

CARAMEL AND ALMOND MOUSSE

55 grams milk chocolate
75 ml cream (to mount)
almond praline
3 sheets neutral gelatin
190 ml cream (to mount)

DARK CHOCOLATE MOUSSE

1 yolk
15 grams sugar
45ml milk
45 ml cream (to mount)
80 grams 72% dark chocolate
7 ml rum (optional)
2 sheets neutral gelatin
190 ml cream (to mount)

CARAMEL ICING

35ml water
50 grams sugar
20ml condensed milk
2 sheets neutral gelatin
30 grams white chocolate

Preparation of Chocolate, caramel and almond Mousse Cake with Thermomix

CAKE SHEETS

We split the chocolate, place it in a bowl, heat the cream together with the butter, pour it over the chocolate, stir
We put the yolks, sugar and essence into the glass,
1 minutes / speed 3
Add the melted chocolate
30 seconds / speed 3
add the almond powder,
40 seconds / speed 3
sift the dry ones (cornstarch, cocoa and salt), add them to the glass, 5 seconds / speed 3, pour into a bowl and reserve
Meanwhile, we turn on the oven to 170°C / heat up and down
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
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
remove and let cool on rack

SYRUP

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

PRALINE ALMONDS

With the oven preheated to 180°C / heat up and down, we introduce the almonds, we toast 10 min. We withdraw.
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
We cut them into pieces, put them in the glass, chop,
10 seconds / speed 8
now
4 minutes / speed 4
we lower remains towards blades, others
4 minutes / speed 4
we lower remains, see if we have obtained a smooth cream; if not, we schedule others
4 minutes / speed 4
We remove to a bowl and reserve.
CARAMEL AND ALMOND MOUSSE
Divide the chocolate into a bowl, add the hot cream, stir
We put to hydrate the gelatin in cold water
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
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

We put to hydrate the gelatin in cold water
We pour the yolk, sugar, milk and cream into the glass,
3 minutes / 80°C / speed 1
Strain it over the chopped chocolate, stir. Drain the gelatin and add it, stir, add the liquor
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

With the cake we will make 2 plates of 18 × 18
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.
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

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.
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.

Notes

Optionally, when I have finished the caramel and almond mousse, I add grated milk chocolate, some shavings and incorporate them into the cream,,, once the cake is curdled, it is nice to find those shavings as a whole. This information was suggested to me by my husband and yes it is true it gives another touch as a whole

THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION

recipe by Luz Maria Lagoa Vives