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Intensely Chocolate Cake with White Chocolate Mousse and Salted Caramel - photo 1
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Intensely Chocolate Cake with White Chocolate Mousse and Salted Caramel

Wegetariańskie Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 4 wyświetleń ~49.47 PLN - (0)
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Description

This is not an ordinary chocolate cake. It is a true celebration of chocolate in three layers that will satisfy the most demanding gourmets. The base is an incredibly moist, dense, and compact layer of dark chocolate, with its flavor deepened by the addition of freshly brewed coffee. On top rests a layer of velvety homemade salted caramel, which balances the sweetness and adds an intriguing salty note. The whole is crowned with a cloud of feather-light white chocolate mousse, which provides the perfect contrast to the intense base. Visually, the cake is stunning – the dark base, golden caramel, and snow-white mousse create an elegant composition. It is perfect for special occasions such as birthdays, anniversaries, or formal dinners, becoming the star of the evening. Serve it slightly chilled to maintain the structure of the layers, accompanied by a cup of strong espresso.

Składniki (14)

Servings:
12
  • Mąka pszenna tortowa typ 450 250 g
  • Bitter chocolate 70% 150 g
  • Masło 82% 200 g
  • Large chicken eggs 3 szt.
  • Cukier drobny do wypieków 13.3 łyżek
  • Unsweetened dark cocoa 50 g
  • Baking powder 10 g
  • Freshly brewed espresso coffee 150 ml
  • White sugar (for caramel) 150 g
  • 36% heavy cream 350 ml
  • White chocolate 200 g
  • 🌿 Przyprawy
  • Sól drobnoziarnista 0.4 łyżeczek
  • ✨ Opcjonalne
  • Chocolate chips 20 g
  • Coarse sea salt 3 g
💰 Szacowany koszt dania: ~49.47 PLN (4.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and oven

1

Start by preparing your workspace. Preheat the oven to 170°C, setting the heat to 'top-bottom'. Prepare a 24 cm round cake pan. Line the bottom of the pan with baking paper - trace the shape of the bottom on the paper and cut out a circle. Grease the sides of the pan with a thin layer of butter and lightly dust with flour or cocoa, shaking off the excess.

Ingredients: Masło 82%, Mąka pszenna tortowa typ 450, Unsweetened dark cocoa
Use a springform pan, which will make it much easier to remove the finished cake. Lining the bottom with parchment paper ensures that the cake won't stick. Dusting the sides with cocoa instead of flour will prevent white marks on the dark cake.

Chocolate Cake

2

In a small saucepan over the lowest heat, melt 150g of butter. Once it is liquid, remove from heat, add the broken dark chocolate (150g) and let it sit for 2-3 minutes. After that time, stir with a spatula until a smooth, glossy mixture forms. The chocolate will melt from the heat of the butter. Set aside to cool slightly.

Ingredients: Masło 82%, Bitter chocolate 70%
The most important thing is not to burn the butter or chocolate. Stir gently, do not use a whisk to avoid aerating the mixture. The mixture should be warm, but not hot, when you add it to the eggs.
3

In a large bowl, place the eggs and fine sugar. Using a mixer on the highest speed, beat the mixture for about 8-10 minutes. The finished mixture should be very light, fluffy, and triple in volume. When you lift the mixer beaters, the mixture that drips from them should leave a clear trace on the surface that disappears only after a moment (the so-called 'ribbon').

Ingredients: Large chicken eggs, Cukier drobny do wypieków
This step is crucial for the structure of the cake. Use a hand mixer or a stand mixer. Whipping the eggs with sugar for a long time incorporates air into the batter, making it lighter. Using eggs at room temperature will speed up the process.
4

Pour the cooled chocolate mixture into the fluffy egg mixture in a thin stream, while gently mixing with a spatula on the lowest speed of the mixer or by hand. Do this slowly and carefully so that the egg mixture does not deflate. Mix only until the ingredients are combined.

Use a large silicone spatula and make gentle, circular motions from the bottom of the bowl upwards. The goal is to 'fold' the chocolate mixture into the egg foam, not to stir vigorously.
5

In a separate bowl, mix the dry ingredients: flour, cocoa powder, baking powder, and salt. Sift them directly into the bowl with the chocolate-egg mixture in two or three batches. After each batch, gently mix with a spatula until combined. Finally, pour in the hot coffee and mix briefly but thoroughly once more. The batter will be quite runny - this is normal.

Ingredients: Mąka pszenna tortowa typ 450, Unsweetened dark cocoa, Baking powder, Sól drobnoziarnista, Freshly brewed espresso coffee
Sifting dry ingredients prevents lumps from forming and additionally aerates the dough. Do not mix too long after adding the flour, as the dough will become tough. It is enough that no traces of dry flour are visible.
6

Pour the prepared mixture into the previously prepared springform pan. Smooth the surface with a spatula. Place in the preheated oven and bake for 45-50 minutes. Towards the end of baking, check the cake with a toothpick - inserted into the center, it should be moist with crumbs sticking to it, but not covered in raw batter. Remove the cake and let it cool completely in the pan.

This cake should be moist, so do not bake it 'until a dry stick'. Complete cooling is very important before adding the next layers, otherwise the caramel and mousse will melt. It’s best to leave them on a rack for a few hours.

Salted Caramel

7

While the cake is cooling, prepare the caramel. In a heavy-bottomed saucepan, add 150g of sugar. Heat over medium heat, without stirring, until the sugar begins to melt at the edges. You can gently swirl the saucepan to help the sugar melt evenly. When most of the sugar is liquid and has taken on an amber color, add 50g of diced butter and mix vigorously with a whisk. Be careful, the mixture will bubble vigorously!

Ingredients: White sugar (for caramel), Masło 82%
Use a saucepan with a light bottom to better control the color of the caramel. Do not leave the pot, as the sugar can easily burn. If lumps form, reduce the heat and stir until they dissolve.
8

Remove the saucepan from the heat and very carefully, in a thin stream, pour in 100 ml of 36% heavy cream (at room temperature), while constantly stirring with a whisk. The mixture will foam up again. Place it back on low heat and cook for another minute, stirring, until the caramel is smooth. Remove from heat, add a generous pinch of sea salt, and mix. Set aside to cool completely and thicken.

Ingredients: 36% heavy cream, Coarse sea salt
Adding cold cream to hot caramel can cause it to harden. Therefore, it's better for it to be at room temperature. Be very careful, caramel is extremely hot and can splatter.

White Chocolate Mousse

9

Chop the white chocolate (200g) into small pieces. Place it in a metal or glass bowl. Prepare a water bath: bring a small amount of water to a boil in a pot that can securely hold the bowl with the chocolate. The bottom of the bowl should not touch the water. Reduce the heat to the minimum and melt the chocolate, stirring occasionally, until completely smooth. Remove from the pot and set aside to cool slightly.

Ingredients: White chocolate
The key to success is to avoid contact between the chocolate and water (even steam), which can cause it to 'seize'. The chocolate should only be slightly warm to the touch when you combine it with the cream.
10

In a second, large and clean bowl, place the remaining 250 ml of very cold 36% cream. Whip it with a mixer, starting at low speed and gradually increasing. Whip until the cream thickens and forms soft, drooping peaks (known as 'soft peaks'). Do not whip it to stiff peaks, as the mousse will be too firm.

Ingredients: 36% heavy cream
Use a chilled bowl and chilled mixer attachments to whip the cream faster and better. Be careful not to 'overwhip' the cream (it will turn into butter). It should be fluffy but still slightly liquid.
11

To the cooled, but still liquid white chocolate, add one large tablespoon of whipped cream and mix vigorously. This will 'temper' the chocolate. Then transfer the entire chocolate mixture to a bowl with the remaining whipped cream. Using a spatula, very gently combine both mixtures, making movements from the bottom to the top, until you achieve a uniform, fluffy mousse.

Gentle mixing is key to not losing the air incorporated into the cream. Take your time. The mousse should be smooth and light as a cloud.

Assembling the Cake and Decoration

12

Make sure the chocolate cake is completely cool. Do not remove it from the springform pan. Pour the cooled and thickened salted caramel over the top of the cake. Spread it evenly using a small spatula or spoon. You can sprinkle it with a pinch of coarse sea salt if you like.

Ingredients: Coarse sea salt
If the caramel has thickened too much, you can gently heat it for a few seconds. The cake must remain in the springform pan, which will keep the layers in place.
13

Gently spread the prepared white chocolate mousse over the layer of caramel. Evenly distribute it, creating fancy patterns on top using a spoon or spatula. Place the prepared cake in the refrigerator for at least 4 hours, preferably overnight. The mousse needs to set.

Cooling is essential for the cake to be cut nicely. Do not skip this step. Cover the cake in the fridge to prevent it from absorbing other odors.
14

Before serving, carefully run a thin knife along the inner edge of the springform pan to separate the cake from the mold. Gently unclip the ring. Decorate the top of the cake with chocolate shavings. Cut the cake with a knife dipped in boiling water and dried off - this will give you perfectly even pieces.

Ingredients: Chocolate chips
A warm knife will smoothly glide through all the layers without pulling the mousse or caramel along. Repeat this action before each cut. Serve the cake immediately after taking it out of the fridge.

Fun Fact

💡

The word 'chocolate' comes from the word 'xocolātl' from the Nahuatl language, used by the Aztecs, which means 'bitter water'. Originally, it was a spicy, unsweetened mixture, completely different from today's sweet bars.

Best for

Urodziny Elegancka kolacja Święta Rocznica

Tips

🍽️ Serving

The cake tastes best slightly chilled, straight from the fridge. Serve it in small portions, as it is very filling and intense in flavor. It pairs perfectly with a cup of black, bitter espresso, which balances its sweetness. It can also be served with a dollop of sour cream or a few fresh raspberries for a touch of fruity acidity.

🥡 Storage

The cake should be stored in the refrigerator, in an airtight container, to prevent the mousse from absorbing odors. It retains freshness and the best flavor for 3-4 days. It is not suitable for freezing due to the delicate structure of the mousse.

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