A small mousse cake with creamy passion fruit caramel, sinful brownie and velvety chocolate mousse in a pink shell of velvet spray, perfect as the end of a romantic Valentine’s dinner with your sweetheart or for a cozy afternoon with friends.
VALENTINE’S DAY CAKES
8 SMALL CAKES
BROWNIE:
45 G DARK CHOCOLATE
60 G BUTTER
65 G SUGAR
1 M/L EGG
½ TSP. VANILLA PASTE
1/4 TSP. FLAKY SALT
40 G FLOUR
20 G ROASTED AND SHELLED HAZELNUTS, CHOPPED
Preheat the oven to 175 degrees celsius.
Line a baking tin, 15×15 cm, with baking paper and butter the paper, so the cake doesn’t stick.
Roughly chop the chocolate and melt it with the butter. Stir it into a shiny mixture, this is easiest to do with a whisk.
Whisk the sugar in and then the eggs, one at a time.
Add the vanilla and salt and finally fold in the flour with a rubber spatula.
Spread the brownie batter evenly into the mould.
Spread the chopped hazelnuts over the top.
Bake the cake in the middle of the oven for 10-15 min or until the middle of the cake is no longer too wobbly and there is a bit of dough hanging onto a toothpick.
Allow the brownie to cool completely in the mould.
PASSIONFRUIT CARAMEL:
3 PASSION FRUITS
100 G CALLEBAUT GOLD CHOCOLATE
100 G HEAVY CREAM 38%
80 G SUGAR
10 G GLUCOSE SYRUP
30 G BUTTER
1 PINCH OF SALT
Cut the passion fruits in half and scrape the pulp out, put it in a small blender and blitz it briefly to separate the seeds from the pulp.
Press the puree through a fine-mesh sieve to remove the seeds.
Cook the rest of the ingredients except butter and salt in a pot over medium heat, while stirring until thickened, approx. 5-10 minutes.
Remove the pot from the heat and add the butter and salt to the caramel.
Pour it over the brownie and place the mould in the freezer until the caramel i solid.
CHOCOLATE MOUSSE:
200 G MILK CHOCOLATE, FX. CALLEBAUT 823
300 G HEAVY CREAM 38%
Finely chop the chocolate, if you’re not using chips.
Melt the chocolate.
Heat 100 g cream to the boiling point and whisk it into the chocolate, continue to whisk until you have a glossy and smooth ganache.
Whip the rest of the cream to soft peaked whipped cream.
Fold 1/4 of the whipped cream in the chocolate.
Gently fold the rest of the whipped cream into the chocolate without knocking too much air out.
ASSEMBLY:
Pour the chocolate mousse into silikomart square sphere silicone mould and tap the mould lightly against the table top to remove any air bubbles.
Remove the brownie-caramel from the freezer and cut it into 4×4 cm squares.
Gently press the brownie-caramel squares into the center of the chocolate mousse until the brownie is at level with the mousse and the surface is even.
Cover the surface with cling film and place the cake in the freezer for a few hours, preferably overnight, so that the mousse is frozen.
DECORATION:
75 G RUBY CHOCOLATE
ROSE/PINK EDIBLE SHIMMER DUST
RED WOOD SORREL
WILTON FUSCHIA VELVET SPRAY
OPTIONAL: Temper the chocolate
Fill the chocolate into a silikomart plissé mould and refrigerate until set.
Push the chocolates out of the mould and brush them with shimmer dust.
Push the frozen cakes out of the silicone mould, place them on a cutting board lined with parchment paper and spray the frozen cakes with velvet spray.
Refrigerate the cake until the mousse has thawed and garnish with the chocolate plissés and red wood sorrel.
Remove the cakes from of the fridge at least 30 minutes before serving, so that the brownie can temper a bit.