Mocha caramel & peanuts mousse cake
Fluffy vanilla sponge cake, coffee & chocolate mousse, caramel, peanuts. This decadent dessert will be the highlight of every occasion!
Servings: 10
Calories: 508kcal
Ingredients
For the sponge cake:
- 3 large eggs, (150 grams) warm or room temperature
- ⅓ cup (75 grams) sugar
- ½ cup (75 grams) all-purpose flour, sifted
- 1 teaspoon vanilla
- A pinch of salt
For the syrup:
- ¼ cup water
- ¼ cup sugar
- 1-2 tablespoons kahlua, optional
For the mocha mousse:
- 6.2 oz (175 grams) dark chocolate, 55% cocoa
- 2 tablespoons strong espresso
- 1 teaspoon instant espresso powder
- 2 tablespoons brown sugar
- ½ cup (100 grams) heavy cream, 35% fat
- 1 ½ cup (350 grams) very cold heavy cream, 35% fat (you will whip this)
For the caramel:
- ⅔ cup (150 grams) sugar
- 1 teaspoon glucose or corn syrup
- 3 tablespoons water
- ⅔ cup (150 grams) heavy cream, 35% fat, room temperature
- 1 teaspoon vanilla
- ½ cup salted peanuts
Instructions
- Preheat your oven to 350°F (175°C)Line and grease an 8 or 10-inch spring form pan.
- In the bowl of your electric mixer, beat the eggs, salt, sugar and vanilla until pale and thick like shaving foam.With a folding motion, add the flour and fold until incorporated.Transfer into pan and bake for 30-40 minutes or until a toothpick comes out clean with no crumbs at all. Transfer onto a rack and let it cool.
- In the meantime, make the syrup. In a small pot heat sugar with water and let it boil for a minute. Remove from heat and let it cool. Then add the kahlua.
- Cut the top crust of the sponge cake and level the surface. Transfer into the spring form pan and brush it with ¼ cup syrup. Set aside.
- Make the mousse: In a double boiler or in the microwaves melt the chocolate with the cream, the coffee (liquid and powder) and sugar. Let it cool.Whip the rest of the cream in to soft peaks, add the chocolate mixture and combine well with folding motions. Pour the mixture over the sponge cake and store in the fridge.
- Make the caramel. In a saucepan over medium high heat, melt sugar, glucose and water. Boil until mixture reaches an amber color (the deeper the color the deeper the flavor, but take care not to burn the caramel because it will get bitter).Remove from heat and carefully add the cream and the vanilla. (the caramel may become solid and form lumps, but it will melt later on)
- Return to heat and boil until mixture is smooth and a thermometer reads 222°F (106°C). Remove from the heat, add the peanuts and let it cool. (you can cool it in an ice bath if you’re in a hurry).
- When the caramel has cooled, pour over the mousse and refrigerate for 3-4 hours or overnight.Eat!
Nutrition
Calories: 508kcal
