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Nutty Coffee caramel mousse cake.

Jun-01-2018
Swapna Sunil
240 minutes
Prep Time
40 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Nutty Coffee caramel mousse cake. RECIPE

The combination of nuts and caramel is what we always loved in our chocolates. Here i'm with an elegant dessert that i made for my husband's birthday by incoporating most of his favorite nuts and flavors. At the bottom we have a Almond cake, followed by a semisweet chocolate layer, caramelized toasted hazelnuts cream and a mascarpone coffee mousse on top. All the layers covered and adorned with a caramel mirror glaze and decorated with a chocolate golden flower for a more elegant look.

Recipe Tags

  • Dessert

Ingredients Serving: 10

  1. almond cake :
  2. 2 large : egg whites seperate
  3. Pinch : salt
  4. 1/3cup : sugar
  5. 2/3cup : Ground almonds
  6. 2tbsp: All purpose flour
  7. Chocolate layer :
  8. 150 gm : Semi sweet chocolate
  9. 3 tbsp : whipping cream
  10. Hazelnut caramel layer :
  11. 1/3 cup : sugar
  12. 1 tbsp : water
  13. 2/3 cup : toasted Hazelnuts, chopped into pieces
  14. 5 tbsp : butter
  15. 2 : egg yolks
  16. 3 tbsp : sugar
  17. Pinch of salt
  18. Mascarpone mousse :
  19. 500 gm : Mascarpone cheese
  20. 2/3 cup : Powdered sugar
  21. 1.5 cup : whipping cream
  22. 1 tbsp : Gelatin
  23. 1/4 cup : water
  24. 2 tsp : Instant Coffee
  25. 1 tsp : Vanilla extract
  26. Caramel mirror glaze :
  27. 1 cup : sugar
  28. 1 tbsp : lemon juice
  29. 100 ml : water
  30. 3/4 cup : Whipping cream
  31. 1/2 tsp : salt
  32. 2 tbsp : Cornstarch
  33. 2 tbsp : water
  34. 1 tbsp : Gelatin
  35. 1/4 cup : water
  36. For Decoration :
  37. Chopped nuts of choice as needed
  38. Chocolate flower
  39. Sprinkles as needed

Instructions

  1. SEPERATE TWO EGG WHITES FROM YOLKS, ADD A PINCH OF SALT.
  2. START MIXING UNTIL FOAMY AND GRADUALLY ADD 1/3 CUP OF SUGAR
  3. MIX UNTIL STIFF PEAKS ARE FORMED AND REMAINS STABLE THOUGH INVERTED.
  4. GENTLY FOLD 2/3CUP OF GROUND ALMONDS FOLLOWED BY 2 TBSP ALL PURPOSE FLOUR.
  5. FOLD GENTLY UNTIL WELL INCORPORATED WITHOUT LUMPS.
  6. POUR THE BATTER INTO 9 INCH PARCHMENT LINED AND OIL SPRAYED ROUND SPRINGFORM PAN.
  7. BAKE THIS AT 160℃ FOR 25 MINUTES.
  8. LET THE BAKED COOL COMPLETELY TO ROOM TEMPERATURE.
  9. PLACE AN 8 INCH ROUND DISC OR PLATE AND TRIM INTO ITS SIZE.
  10. REMOVE THE TRIMMED EDGES.
  11. PLACE 150G OF SEMI SWEET CHOCOLATE AND 3 TBSP WHIPPING CREAM INTO A HEAT PROOF BOWL.
  12. MELT OVER A BAIN-MARIE.
  13. SPREAD THE MELTED CHOCOLATE EVENLY OVER THE ALMOND CAKE AND REFRIGERATE TO SET.
  14. IN A SMALL BOWL MIX TWO EGG YOLKS WITH 3TBSP OF SUGAR UNTIL CREAMY AND PALE YELLOW IN COLOUR.
  15. THIS IS READY. SET ASIDE UNTIL NEEDED
  16. PLACE 1/3 CUP OF SUGAR WITH A TABLESPOON OF WATER INTO A SAUCEPAN.
  17. PLACE OVER MEDIUM HEAT UNTIL SUGAR MELTS AND TURNS A AMBER IN COLOR.
  18. ADD 5TBSP OF BUTTER, STIR UNTIL MELTED
  19. ADD 2/3CUP OF CHOPPED ROASTED HAZELNUTS AND PINCH OF SALT.
  20. ADD THE YOLK AND SUGAR MIXTURE .
  21. STIR AND CONTINUE TO COOK UNTIL IT THICKENS FOR A MINUTE.
  22. COOL THE COOKED HAZELNUT SPREAD SLIGHTLY.
  23. SPREAD THE HAZELNUT CARAMEL LAYER OVER THE CHOCOLATE LAYER.
  24. REFRIGERATE UNTIL COFFEE MASCARPONE MOUSSE IS PREPARED.
  25. ADD A TBSP OF GELATIN POWDER,2 TSP INSTANT COFFEE POWDER TO 1/4 CUP OF COLD WATER.ALLOW IT TO BLOOM.
  26. IN A LARGE BOWL MIX 500 GM MASCARPONE CHEESE UNTIL SMOOTH.
  27. ADD 2/3 CUP OF POWDERED SUGAR AND MIX UNTIL COMBINED.
  28. PLACE THE GELATIN COFFEE MIXTURE OVER LOW HEAT UNTIL GELATIN DISSOLVES AND POUR OVER THE MASCARPONE MIXTURE ALONG WITH A TSP OF VANILLA.
  29. MIX TO COMBINE THE INGREDIENTS.
  30. IN ANOTHER BOWL MIX 360 GM WHIPPING CREAM UNTIL SEMI STIFF PEAKS ARE FORMED.
  31. GENTLY FOLD THE WHIPPED CREAM INTO MASCARPONE MIXTURE.
  32. COFFEE MASCARPONE MOUSSE IS READY NOW.
  33. PLACE THE ALMOND CAKE IN THE CENTER OF 9 INCH PARCHMENT LINED SPRING FORM CAKE PAN.SPREAD THE PREPARED MOUSSE ON THE TOP AND EDGES OF CAKE.
  34. SPREAD THE MOUSSE EVENLY OVER THE CHILLED CAKE CHOCOLATE LAYERS AND LEVEL ITS TOP.
  35. COVER AND FREEZE FOR ATLEAST 4 HOURS TO OVERNIGHT.
  36. CARAMEL MIRROR GLAZE : PLACE 1CUP SUGAR AND 1TBSP LEMON JUICE IN A SAUCE PAN.PLACE OVER MEDIUM HEAT UNTIL SUGAR DISSOLVES AND TURNS INTO CARAMEL COLOR.
  37. DO NOT STIR WHILE SUGAR IS COOKING JUST SWIRL THE PAN TO COOK EVENLY.
  38. ONCE THE SUGAR CARAMALISES ADD 100ML WATER, 3/4CUP CREAM , 2TBSP CORNSTARCH DISSOLVED IN 2TBSP WATER AND 1/2TSP SALT.BRING IT TO BOIL UNTIL IT THICKENS.
  39. TAKE OUT THE FROZEN CAKE AND REMOVE THE CAKE PAN. PEEL OFF THE PARCHMENT PAPER.POUR THE PREPARED CARAMEL GLAZE ON TOP AND EDGES OF THE CAKE.

Reviews (1)  

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Shelly Sharma
Jun-05-2018
Shelly Sharma   Jun-05-2018

Looks great!

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