Description
For chocolate lovers. This recipe from French pastry chef Pierre Herme. The cake is not baked, but takes a little time to prepare mousse and caramel. Children dessert is approved, I suggest to You.
Ingredients
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Honey
2 tsp
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Cookies
150 g
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Butter
50 g
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Dark chocolate
100 g
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Sugar
50 g
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Butter
30 g
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Cream
50 ml
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Chicken egg
3 piece
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Milk
250 ml
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Sugar
180 g
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Soda
-
Vanilla
Cooking
Make the base: melt butter on the fire (to boil not to bring). Finely crush cookies into crumbs.
To add to the liver melted butter and honey. Leave for 15 minutes.
To take shape - 6 pieces (if there are, split, metal, it will be good) and wrap with cling film. Put into molds the mixture, and well compacted. Put into the refrigerator.
Chocolate-caramel mousse: in a saucepan, over low heat cook sugar and one tablespoon of water to the caramel. Separately bring to a boil (do not boil) the cream and melt them in the butter.
Immediately add cream to hot caramel and stir if suddenly the formation of lumps, the mixture can be further heated.
Chocolate melt in a water bath and add the egg yolks while stirring intensively. Add the chocolate to the caramel and mix well. Beat the whites until stiff peaks and carefully add them to the chocolate and caramel.
Ready mousse
Mousse to divide according to forms put it on a base of biscuits, place in refrigerator for at least 2 hours (can be more).
Caramel Dulce de Leche: milk, vanilla and sugar and bring to a boil. Only the milk boils, reduce the heat and add a pinch of baking soda. Leave the milk on low heat for 45 minutes, stirring it, especially in the last minutes, so it doesn't stick.
Before serving, remove the cake from the refrigerator, let it sit 5 minutes, then carefully remove from the form (by pulling the film). Put cake on a plate, pour the caramel. Bon appetit!
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