Caramel Chocolate Mousse Cake Mirror Glaze

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This recipe makes a gorgeous caramel chocolate mousse cake with mirror glaze. By using a mirror glaze, we'll be able to create a stunning visual effect that will complement the cake perfectly.

This recipe is easy to make and requires just a few basic ingredients. If you're looking for a delicious and elegant dessert that will wow your guests, then this is the recipe for you! Watch the video and get ready to make this cake!

* Measurement: 240ml = 1 cup, 15ml = 1Tbsp, 5ml = 1tsp
Ingredients (recipes):
0:21
〇Caramel nuts
・85g /3 oz mixed nuts
Preheat 100℃ / 212℉ 10 minutes
・80g / 6 Tbsp granulated sugar
Medium heat. *Stop when it turns brown.
・140ml / 1/2 cup 4 tsp heavy cream *warmed
gelatin:
・8g / 3 tsp powdered gelatin
・40ml/2Tbsp 2tsp water
*Thaw and refrigerate for 15 minutes.
・25g / 2 Tbsp unsalted butter
mix well.
1:27
〇Chocolate sponge cake
・Chocolate sponge cake ※Diameter 18cm /7 3/32 inch
Mold size: 16cm / 6 19/64 inch
・Coffee ※Appropriate amount
Place the sponge cake in the mold, apply coffee, add caramel nuts and put it in the refrigerator.

〇Caramel chocolate cream
2:07
caramel cream
・30g / 2 Tbsp 1 tsp granulated sugar
・1g / pinch of salt
Medium heat. Stop when it turns brown.
・40ml / 8 tsp heavy cream
gelatin:
・3g / 1 tsp powdered gelatin
・15ml / 1Tbsp water
2:37
chocolate cream
・150g white chocolate
・150ml heavy cream *warmed
Mix well to melt the chocolate.
2:56
Whipped cream
・270g / 1 cup 2 Tbsp heavy cream
・20g / 2 Tbsp 1 tsp powdered sugar
* Whisk while cooling with ice water.

Combine the chocolate cream and caramel cream, then add the whipped cream.
Melted gelatin:
・6g / 2 tsp powdered gelatin
・30ml / 2Tbsp water
* After soaking in the refrigerator for 15 minutes, melt in the microwave.
Add gelatin and mix well.
3:52
Remove from the mold with a steamed towel.
*It is better to have parchment paper. Forgot. 😋
Mold size: 18cm / 7 3/32 inch
Place the sponge cake in the mold and pour the cream into the mold.
3 hours in the freezer
4:31
〇 Caramel mirror glaze
・120g / 3/4 cup sugar
・20g / 4 tsp water
Medium heat.
・120ml / 1/2 cup hot water
・60g / 1/4 cup condensed milk
・120g / 1/2 cup starch syrup* or corn syrup.
stop the heat.
gelatin:
・8g / 3 tsp powdered gelatin
・40ml / 2Tbsp 2tsp water
・90g / 3 1/4 oz white chocolate *melted
mix well.

Cool the caramel sauce to about 22°C/71.6°F.
If the color on the sides is light, apply twice. *Reheat the dripping sauce to 22°C.

I made a caramel decoration for the topping. *optional

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#caramelcake , #mirrorglazecake , #chocolatecake