Crispy Caramel Milk Chocolate Cake

Crispy Caramel Milk Chocolate Cake

This chocolate cake, you will love it!

In recent days, I thought to myself that the light was changing, the days were getting shorter… No doubt, the start of the school year is fast approaching. It is high time that I come back here more regularly with new recipes. During the summer months, we clearly don’t have the same enthusiasm for cooking. This blog found itself well deserted, as much not you as by me.
Besides, I hope you had a great holiday, despite the gloomy weather and the still particular conditions. On our side, we went to Slovenia. It was really cool to leave France for 2 weeks. Of course, I came back with some recipe ideas. I will tell you about it very soon.

In the meantime, let’s talk about this wonderful chocolate cake. I made it a few weeks ago. I had been asked for a milk chocolate cake that would please young and old alike. I rarely bake with milk chocolate, but this mousse just might change my mind. It is therefore a very soft and creamy caramel milk chocolate mousse and a dacquoise. Between the two, I added a crispy layer. It’s a delight ! I’m sure you’ll enjoy this cake as much as I do. Already, because it is really very pleasant to make. And above all because when tasted, it is perfect.

Crispy Caramel Milk Chocolate Cake:

Dacquois:

2 blanks eggs
45g sugar
45g ground almonds
45g icing sugar
15g flour

Preheat the oven to 180°C.

Whip the whites by adding the sugar in several times.
Mix the ground almonds, icing sugar and flour. Gently mix this mixture with the whipped egg whites using a spatula.

Spread the dough on a baking sheet so that you can then cut a cake to the size of your mold. I did 2 cakes with these quantities.

Cook for about 12 minutes. The cake should remain soft.
Leave to cool, then cut to the size of your mold.

Crispy:

50g milk chocolate
40g of crepes laces
20 g deer (optional)

Melt the chocolate in 20 second increments in the microwave. Leave to cool, then add the crumbled pancakes and the Daims cut into small pieces

Spread over the cake and let cool.

Caramel milk chocolate mousse:

170g caramel milk chocolate
100g milk
3 g gelatin (1.5 sheets)
200g full cream

Put the gelatin in a bowl of cold water for about 10 minutes.

Melt the milk chocolate in the microwave in 20 second increments. stir each time.

Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the hot milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.

Mount the cream in whipped cream.

Add the whipped cream to the cooled chocolate. Mix gently with the spatula.
Pour the mousse into a silicone mould. I used the vortex mould, Silikomart, 180mm.
Place the biscuit on top, crispy side against the mousse.
Reserve in the freezer for at least 6 hours.
Turn out and decorate with, for example, a brown velvet bomb. Allow to thaw completely in the fridge before serving. You can see that my cake is not completely thawed, but I couldn’t wait to take the picture.
Crispy milk chocolate cake

To finish: I also made this same cake in the Silikomart cloud mould. You can choose the mold you want, of course making sure you have enough preparation.
You have enough Dacquoise to make 2 cupcakes. It can be stored in the freezer.

Without a silicone mould, it is also possible to make this cake. Just use a frame, and fill the edges with rhodoïd. In this case, the freezing phase is not necessary. a few hours in the fridge are enough.

For the velvet spray, I use the Velly Food Pro. It is very good, unlike others that I would not recommend at all.

Deers are not compulsory. I liked that extra layer of caramel.

You can substitute with plain milk chocolate. On the other hand, you cannot replace with another dark or white chocolate without modifying the quantities.

Since I didn’t have the best brand name chocolate available, I used a bar from the store. It was very good that way. But of course, the higher the quality of the chocolate, the better the cake.

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