Chocolat Caramel - 巧克力焦糖蛋糕(附食譜)

我的好友生日, 第一次為她做蛋糕, 我一定應她的要求做個巧克力或焦糖的蛋糕~~

不斷找不斷找家中的食譜, 竟然發現有一個可以滿足她的蛋糕

大山榮藏的焦糖巧克力蛋糕

入面有巧克力慕斯, 焦糖慕斯和杏仁海綿蛋糕..........



但是因為海綿蛋糕做得太薄, 所以加入了手指餅做圍邊, 但是又忘記灑糖霜, 令它變得黏黏, 一點都不美~

不過, 巧克力和焦糖慕斯超好吃和超滑~~

特別是焦糖慕斯, 一點都不難做~~

裝飾方面, 做了可可焦糖片 和沒有裙邊的蛋白杏仁餅

餘下的材料, 便做了慕斯杯~



Recipe:

Chocolate mousse

Milk 125ml
Egg yolk  40g
Sugar 35g
Gelatin 3g
55% dark chocolate 100g
Whipping cream 250g

1. Heat the milk before it boils
2. Mix sugar and egg yolk together, beat it and pour milk into the egg yolk mixture and pour all back in the pan and reboil it to 83C and the texture will become a little bit thick.
3. Add the gelatin (soaked with water before) into the mixture and melt all gelatin.
4. Pour this egg yolk mixture into the chopped chocolate and wait for 3 min and start to mix it untill all chocolate melt.
5. Filter the mixture in (4)
6. Beat the whipping cream untill it become thick
7. Mix the chocolate mixture with whipped cream


Caramel Mousse ( size: 15 cm round cake )
Cream A  40ml
Sugar  40g
Gelatin  2g
Cream B   150g

1. Heat sugar into brown, golden caramel texture
2. Add warm Cream A inside
3. Add gelatin that is already soaked in the water into the caramel
4. Whip the cream till thick
5. Add a little amount of cream to dilute the caramel
6. Pour the caramel into the whipped cream and mix it