Gâteau mousse au chocolat
4 portions | avec amandes pralinées
This sweet treat really is the best of both worlds, it's two desserts in one! Fluffy white cake is topped with a melt in your mouth chocolate mousse and finished with a candied almond topping for an impressive post-dinner treat.
Allergènes:
Blé
•Lait
•Oeuf
•Amandes
•Soya
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation1 heure 50 minutes
Temps de cuisson35 minutes
DifficultéIntermédiaire
Ingrédients
/ sert 4 personnes
1.5 tasse(s)
Farine tout usage
(Contient Blé)
237 ml
Crème
(Contient Lait)
237 ml
Lait
(Contient Lait)
1 tasse(s)
Sucre blanc
1 cc
Poudre à pâte
2 pièce(s)
Œuf
(Contient Oeuf)
1 cs
Bicarbonate de soude
56 g
Amandes, tranchées
(Contient Amandes)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient Soya)
Pas inclus dans votre livraison
6.66 cs
Beurre non salé*
0.38 cc
Sel*
Informations nutritionnelles
Énergie (kcal)990 kcal
Graisses57 g
dont saturés30 g
Glucides108 g
dont sucres68 g
Fibres5 g
Protéines18 g
Cholestérol220 mg
Sel1300 mg
Gras Trans1.5 g
Potassium350 mg
Calcium750 mg
Fer5 mg
Ustensiles
•Grand bol
•Bol à mélanger, moyen
•Casserole moyenne
•Cuillères à mesurer
•Verre doseur
•Spatule
•Fouet
•Papier sulfurisé
•Petite poêle antiadhésive
Instructions
1
- Combine milk and 6 tbsp butter in a medium pot over medium-low heat. Cook, stirring occasionally, until butter is melted and milk is warmed through, 2-3 min. Transfer mixture to a large metal bowl.
- Meanwhile, whisk together flour, 3/4 cup sugar, baking powder, 1/4 tsp baking soda and 1/4 tsp salt in a medium bowl.
- Whisk eggs into pot with milk until smooth. Add milk mixture to the bowl with dry ingredients, then whisk or beat with an electric mixer until batter is smooth, 1-2 min.
- Transfer batter to the prepared baking tin.
- Bake in the middle of the oven until cake is golden-brown around the edges and springs back when lightly touched, 22-28 min.
2
- Meanwhile, add chocolate chips, 1/8 tsp salt and 1/4 cup cream to the same pot. Cook over medium heat, stirring constantly with a spatula, until chocolate is melted and mixture is smooth, 3-4 min. Remove from heat.
- Let chocolate mixture cool to room temperature, 10 min. (NOTE: Do not put in the fridge to cool.)
- Meanwhile, add remaining cream to the same large bowl from milk mixture. Using a whisk or electric mixer, beat cream until stiff peaks form, 2-3 min.
- Add cooled chocolate mixture to the bowl with whipped cream, then, using a spatula, fold chocolate mixture into cream. (TIP: To fold, cut straight down the middle of the bowl with your spatula, then scrape along the bottom of the bowl towards you and up the side of the bowl, scooping up the mixture as you go and folding it over.)
- Place mousse in the fridge.
3
- When cake is done transfer baking tin to a wire rack, then place in the fridge to cool completely, 30 min.
- Once cooled, spread chocolate mousse over top of cake in an even layer.
- Refrigerate until mousse is firm, 2-3 hr.
4
- Meanwhile, heat a small non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate.
- When the pan is hot, add almonds and remaining sugar. Cook, stirring often, until almonds are light golden-brown and a caramel-like glaze coats almonds, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!)
- Remove from heat and transfer almonds to parchment. Carefully spread into an even layer using the back of a spoon or spatula. Allow almonds to cool to room temperature, 10 min.
- Before serving, break candied almonds into pieces, then sprinkle over top of finished cake.
- Cut cake into squares.