Carob, Hazelnut, Banana, and Chocolate Mousse Cake
5.0 (2)
Ingredients
- check_circleBase:
- check_circle 6 eggs
- check_circle 180g butter
- check_circle 2 vanilla pods
- check_circle 70g flour
- check_circle 14g cocoa powder
- check_circle 10g carob flour
- check_circle 14g baking powder
- check_circle 105g ground hazelnuts
- check_circle 105g dark chocolate chips
- check_circle 180g sugar
- check_circle Cream:
- check_circle 105g powdered sugar
- check_circle 190g soft butter
- check_circle 215g cream cheese
- check_circle 200g dark chocolate
- check_circle 100g whipping cream
- check_circle Mirror Glaze:
- check_circle 100g dark chocolate
- check_circle 100g glucose
- check_circle 100g sugar
- check_circle 50g water
- check_circle 1 packet gelatin (7g)
- check_circle 70g sweetened condensed milk
- check_circle 2 bananas
Preparation
- Beat the eggs with sugar until pale. Mix the dry ingredients and add to the egg mixture. Melt chocolate and butter, then add last.
- Distribute the mixture into two 21cm round cake pans and bake for 25-30 minutes at 180°C. Cool and level the cakes with a long knife.
- For the cream, ensure butter and cream cheese are at room temperature. Melt whipping cream and chocolate together to make ganache, then cool.
- Beat the butter with powdered sugar until pale, add cream cheese, then fold in ganache carefully.
- For the mirror glaze, hydrate gelatin in water. Boil glucose, sugar, and water until 103°C. Pour over chopped chocolate, mix, then add condensed milk and gelatin.
- Assemble the cake: layer one cake, half the cream, banana slices, second cake, and remaining cream. Chill overnight, then frost with mirror glaze and decorate as desired.
schedule
23/11/21