Savor the exquisite pleasure of the Salted Caramel Chocolate Mousse Cake, a decadent creation that melds layers of indulgence into a single, unforgettable dessert. This masterpiece begins with a buttery biscuit base, offering a delightful crunch beneath the rich tapestry of flavors. A luscious salted caramel layer, striking the perfect balance between sweetness and a hint of savory, adds depth to each sumptuous bite. Crowned with a velvety chocolate mousse, airy and sublime, this dessert presents an opulent symphony of textures and tastes. With its sweet and salty allure, this European-inspired delight stands as a testament to homemade elegance, perfect for any occasion deserving of a spectacular finale.
Salted Caramel Chocolate Mousse Cake
Indulge in layers of heavenly delight with this Salted Caramel Chocolate Mousse Cake. A buttery biscuit base gives way to a luscious salted caramel layer, topped by a velvety chocolate mousse. The delicate balance of sweet and salty flavors, crowned with a sprinkle of salt flakes, makes this dessert an irresistible treat for any occasion.
Equipment
- mixing bowls
- Whisk or Hand Mixer
- Saucepan
- spatula
- Cake Tin or Springform Pan
- refrigerator
Ingredients
Biscuit Base:
- 12 Digestive biscuits crushed
- 60 g Unsalted butter melted
Salted Caramel Layer:
- 100 g Caster sugar
- 2 tbsp Liquid glucose
- Large pinch of salt flakes (e.g., Maldon)
Chocolate Mousse:
- 2 Egg whites
- 125 g Caster sugar
- 300 ml Carton whipping cream
- Few drops of vanilla extract
- 300 g Dark chocolate melted
- Pinch of salt flakes to decorate
Instructions
Biscuit Base:
- Mix the crushed digestive biscuits with the melted unsalted butter until well combined.
- Press this mixture firmly into the base of a lined or greased round cake tin (about 8-9 inches in diameter) to create the base.
- Place the tin in the refrigerator to set while you prepare the layers.
Salted Caramel Layer:
- Follow the previous instructions to create the caramel layer. Heat caster sugar and liquid glucose until it forms a golden caramel, then add a pinch of salt flakes. Spread this caramel evenly over the biscuit base and let it set in the refrigerator.
Chocolate Mousse:
- In a clean, dry bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar while continuing to whisk until glossy.
- In another bowl, whip the whipping cream with vanilla extract until it forms soft peaks.
- Gently fold the melted dark chocolate into the whipped cream until well combined.
- Carefully fold the egg white mixture into the chocolate cream mixture. This will create a light and airy chocolate mousse.
- Pour this chocolate mousse over the set caramel layer in the cake tin, ensuring it's evenly spread.
- Refrigerate the cake for at least 4 hours or until set.
Final Touches:
- Once set, carefully remove the cake from the tin.
- Sprinkle a few salt flakes on top for decoration before serving.
Notes
When melting the dark chocolate for the mousse, ensure it's melted gently, either using a double boiler or in short intervals in the microwave, stirring frequently. Chocolate can seize if overheated, affecting the texture of the mousse. Additionally, for the caramel layer, handle the hot sugar mixture carefully to avoid burns as it reaches high temperatures during caramelization.
Nutrition
Calories: 493kcal | Fat: 32g | Saturated Fat: 20g
