Several months ago Alicia asked if I can make a cake with crunchy base. She emphasized on the base as she likes the crunch, but she was unable to tell me what was that exactly until we had our high tea at a 5-star hotel. She had this slice of cake that has crunchy base top with mouse and chocolate cake, and coated with chocolate ganache. I confidently told her that the base was praline feuilletine. At the back of my mind, I decided to make this for her birthday despite the risk of failure. You can buy praline paste off the shelf but I wanted to give it a try by making. Due to lack of knowledge and inappropriate use of blender (best to use food processor), mine remained as crumbs after processing for 15mins. As there wasn’t any sign of the crumbs turning into paste, I raised my white flag and went ahead to mix butter and cornflakes ( substitution of feuilletine) into the praline crumbs. It looks like this after being pressed onto the cake tin.
I googled to figure out my mistake and here is the link from Joe Pastry. In his illustration, you will find it normal to get crumbs at the start and with further process the oil will leak out of the chopped nuts and begin to create a more butter-like texture. Joe has shared a tip is to add oil if you encounter difficulty in breaking down the praline.
I hope birthday girl does not mind this NOT so praline Chocolate Mousse Cake.
Happy Birthday to YOU!
I am not ready with the recipe at this time as it was a mix & match from all over. I will share the recipe once sorted. Akan datang…
21/7 – update of recipe
Not So Praline – Chocolate Mousse
Ingredients ( Base )
70g feuilletine – (I used cornflakes)
Mix feuilletine / cornflakes with praline paste. Press the mixture onto the base of a 8” square tin.
( As I did not achieve the correct consistency of praline paste, I added 60g melted butter into mixture ).
70g hazelnut, lightly toasted
100g caster sugar
60g water ( can increase to 100g )
In a saucepan, bring sugar and water to boil. Simmer without stiring for 10 minutes or until light golden in colour. Remove from heat and quickly stir in the lightly toasted hazelnuts. Allow the caramel to cool on parchment paper. When cool, break up the praline and put the pieces in food processor. Pulse the food processor until the pieces begin to smooth until a paste. Continue to process until desired smoothness.
Ingredients ( Chocolate Mousse )
100g whipping cream, whipped and keep in the fridge for use later
72g chocolate, melted
12g butter, melted
Combine chocolate and butter together. Fold in whipped cream. Pour onto the base layer. Chill.
Ingredients ( Chocolate Cake )
3 egg yolks
20g caster sugar
40g vegetable oil
60g milk ( chocolate or vanilla flavour )
2tbsp cocoa powder
60g cake flour, sifted
3 egg white
65g caster sugar
1/4tsp cream of tartar
1. Preheat oven to 175C
2. Heat up the oil, remove from fire and stir in the cocoa powder (This way the warm oil will bring out the aroma of the cocoa powder).
3. Use a hand whisk mix egg yolk, salt and sugar together.
4. Heat up the milk, remove from heat, add in the cocoa oil mixture, egg yolk mixture, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Beat egg whites until frothy, add cream of tartar and beat till fully incorporated, add sugar in 3 additions and continue to beat till it reaches stiff peak (do not overbeat).
7. Fold in 1/3 of the egg whites into the egg yolk mixture until combined.
8. Then fold in the rest of the egg whites lightly until well combined.
9. Pour into a 8” square cake tin.
10. Bake at 175C for 13 minutes or till cooked.
11. Remove from oven, invert cake onto wire rack until completely cool.
12. When cooled, place the chocolate cake onto the mousse layer.and pour chocolate ganache over the cake. Decorate the cake as desired.
120g whipping cream
Boil whipping cream and pour over chocolate. Stir gently.