Cakes and Pastries Recipes - Caramel, Walnut Glazed Cake and Chocolate Mousse Recipe

Ingredients

Serves 8:

• 8 3/4 oz flour

• 1/3 lb butter

• 2 1/2 oz confectioners' sugar

• 1 egg + 1 yolk

• 1 3/4 oz shaved almonds

• 2 tbsp cocoa

• 8 whole walnuts

Walnut caramel:

• 4 1/4 oz sugar

• 4 tbsp liquid cream

• 1/3 lb walnuts

• 1 3/4 oz butter

 Chocolate mousse:

• 2 cups ream

• 14 oz dark 70% chocolate

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Method:

1. Preheat the oven to 250°F/120°C. In a mixing bowl, blend the flour and the creamed butter. Work the mixture with your fingers. Add the sugar and the egg. Knead quickly. Allow to rest for 2h.

2. Roll out the dough. Cut out a circle as large as a pastry ring. Cover with egg yolk. Bake blind for 10 min. Prepare the walnut caramel (refer recipe). Cool.

3. Prepare the chocolate mousse: whisk the cream, making sure it doesn't turn too firm. Melt the chocolate, broken into pieces, in 8 double boiler, whisking all the time. When it is very hot, pour it over the whipped cream and whisk vigorously.

4. Roll out the caramel with a rolling pin. Make two discs the same size as the pastry ring.

5. In the pastry ring, assemble the cake, placing the sugar dough disc on the bottom, followed by a caramel disc, half of the chocolate mousse, the second caramel disc, and the remaining mousse, setting aside a small amount. Smooth the surface. Refrigerate for 3 h.

6. Before serving, spread the remaining mousse on the sides of the cake and cover with almond shavings, preferably toasted. Dust with cocoa and cover with whole walnuts.