Chocolate Caramel Mousse Cake

Chocolate Caramel Mousse Cake

Ingredients:

– 3 eggs
– 80g sugar
– A pinch of salt
– 30ml odorless vegetable oil
– 50ml milk
– 80g flour
– 20g cocoa
– 1 teaspoon baking powder
– 150g sugar (for caramel)
– 70g well-chilled butter
– 110g cream (33-36%)
– 100g dark chocolate
– 100g milk chocolate
– 100g hot cream (33-36%)
– 60ml milk or water
– 10g instant gelatine
– 350g very cold cream (33-36%)
– 150g milk chocolate (for glaze)
– 30g unscented vegetable oil

Directions:

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, beat eggs, sugar, and salt until a dense and light mass is obtained.
3. Gradually add vegetable oil and milk, then sift in flour, cocoa, and baking powder in two portions.
4. Pour the batter into a 20cm baking pan and bake for 25-30 minutes.
5. Divide the baked biscuit into three parts.
6. For the caramel, melt 150g sugar over medium heat, then add well-chilled butter, cream, and a pinch of salt. Let it cool down.
7. For the mousse, melt dark and milk chocolate with hot cream, then let it cool. Mix milk or water with instant gelatine, let it sit for 7-10 minutes, then mix into very cold cream whipped to soft peaks. Add melted chocolate and mix well.
8. Soak the biscuit in milk or cream, then assemble the cakes. Refrigerate for 4-6 hours.
9. For the glaze, melt milk chocolate and mix with unscented vegetable oil. Pour over the chilled cakes.