Irresistible chocolate cake with salted caramel mousse
I found a recipe for a cake called "Chocolate Shock" from a pastry shop in New York. I used it as an inspiration but tweaked it a bit and here's my version. I'd like to mention that this recipe is quite time consuming. You can skip some steps if you wish by just making the bottom and the mousse, or opt out any of the two chocolate layers. Just let your imagination and how much time you have decide!
Ingredients step 1
1 packages of Oreo cookies
50 g roasted almond flakes
100 g melted butter
Begin with scraping off the white filling from the Oreo cookies and mix with the almonds in a blender or food processor.
When it's a fine powder add the melted butter and blend.
Cover the sides of a springform pan with plastic cake wrap (about 23-24 cm in diameter).
Finally press the mixture evenly into the bottom of your springform pan and cool it in the freezer.
Ingredients step 2
200 g milk chocolate
1 dl heavy cream
1 tbsp of licorice powder
50 g butter
Bring the heavy cream to a simmer in a saucepan, chop the milk chocolate and add it to the hot cream.
Stir until the chocolate has melted completely.
Add the licorice powder and butter, then mix until smooth with a hand blender.
Finally pour it over the crust from step 1 and let it set in the freezer for an hour.
Ingredients step 3
1 gelatine leave
3.5 dl heavy cream
1.25 dl castor sugar
0.75 dl water
2 dl heavy cream
65 g butter
1 tsp salt
50 g milk chocolate
Soak the gelatin leaves in cold water for five minutes.
Whip the heavy cream in a bowl.
Mix the sugar and the water in a saucepan and cook to golden brown caramel, it is important not to stir more than necessary because of the risk of sugar crystals/lumps forming in the caramel. Also stop at just the right time. If it gets too dark, it'll have a different character of taste and also easily burns. I usually decide when its ready by the color and the smell. It can take a couple of times to get it right if you've never done it before. But luckily sugar is cheap so it's no biggie if you have to make a new batch.
Bring the whipping cream to a simmer in a saucepan and pour it over the caramel, a little at a time until you have a beautiful creamy caramel sauce.
Add butter and salt. Chop the milk chocolate and add to the warm caramel, stirring until completely melted. Finally add the soaked gelatin leave and mix until smooth.
Pour the chocolate caramel mixture into the bowl with whipped cream and gently fold until it's completely mixed.
Pour the mousse mixture on top of the layer in step 2 and cool it in the freezer, until completely frozen. Thus up until this moment you can prepare it a few days in advance.
Ingredients step 4
100g dark chocolate
1 dl whipping cream
25g light muscovado sugar
25 g of butter
Chop the dark chocolate and place it in a bowl, bring the whipping cream to a simmer in a saucepan with the Muscovado sugar and pour over the chocolate. Stir until it's melted and finally add butter.
Spread this over the chilled mousse, and then the refrigerate for at least two hours so that the cake is also allowed to thaw. Decorate and serve, preferably with a dollop of whipped cream!