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.
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.
Ingrédients
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir: Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
237 ml
Crème
(Contient: Lait)
237 ml
Lait
(Contient: Lait)
1 tasse(s)
Sucre blanc
(Peut contenir: Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)
1 cc
Poudre à pâte
(Peut contenir: Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
2 pièce(s)
Œuf
(Contient: Oeuf)
1 cs
Bicarbonate de soude
(Peut contenir: Arachides, Moutarde, Sésame, Crustacés, Sulfites, Soya, Oeuf, Blé, Poisson, Triticale, Noix, Lait)
56 g
Amandes, tranchées
(Contient: Noix, Amandes Peut contenir: Noix, Arachides)
½ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir: Soya, Arachides, Noix, Moutarde, Crustacés, Poisson, Lait, Oeuf, Sésame, Sulfites, Blé)
Pas inclus dans votre livraison
6.66 cs
Beurre non salé*
0.38 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- 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.
- 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.
- 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.
- 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.