Mary Miso - Recipes for every day - Cookbooks
Cake base:
150g white chocolate
40g puffed quinoa
20g puffed amaranth
Chocolate mousse:
135g dark chocolate (65%)
1 leave of gelatin
1 egg
1 egg yolk
35g sugar
1 table spoon full cream
250ml whipped cream
Caramel:
60g sugar
2 table spoons water
100ml full cream
125g milk chocolate
½ table spoon lemon juice
1 pinch of fleur de sel
Line a springform with 20cm diameter with baking paper.
Cake base:
Chop white chocolate roughly and melt in a bowl over a pan of simmering water. It the chocolate is too thick, add some sunflower oil.
Mix puffed quinoa and amaranth in a bowl. Add the melted chocolate and mix until it’s well spread. Put into the springform and spread evenly with a spoon on base and rim. Leave to set in the fridge.
Chocolate mousse:
Chop dark chocolate roughly and melt in a bowl over a pan of simmering water. Soak gelatin in cold water.
Beat egg, egg yolk and sugar until creamy.
In a pan heat up the soaked gelatin and 1 table spoon full cream until gelatin resolves. Add to the chocolate and mix. Add eggs and mix. Fold in whipped cream. Spread on the cake base and leave to set in the fridge.
Caramel:
In a pan heat up sugar and water until it caramelises. Add full cream. Simmer until sugar dissolves.
Chop milk chocolate roughly and melt in a bowl over a pan of simmering water. Add caramelized cream and season with lemon juice and fleur de sel. Let cool down.
Pour caramel over chocolate mousse. Leave to set in the fridge for 2 hours or over night.
