Salted Caramel Chocolate Cake



Storage temperature: Refrigerator temperature (2-10°C)

Shelf life: 5 days



Chocolate Cake

- Put all the ingredients in the mixing machine 

- Mix for 1 minute slow, then move to medium in 2 minutes 

- Put in a 40*60cm tray lined with baking paper 

- Bake at 180°C for 12-15 minutes

Salted Caramel Sauce

- Boiling sugar into caramel, add whipping, add salt 

- Turn off the stove, lower the temperature and add unsalted butter

Chocolate Mousse

- Heat whipping at 85°C, add in chocolate and stir until melted ganache mix 

- Add whipping cream and mix well

Dark Chocolate Glaze

- Cook fresh milk and glucose till soft boil 

- Add dark chocolate and stir 

- Gelatine soak in cold water for 5 minutes until soft, melt 

- Add to the chocolate mixture 

- Add miroir and using hand mixer or blender to blend

Shaping - Decoration

- After the cake is cooled, cut it into a 16cm square mold 

- Put one by one: chocolate cake, mousse, sauce caramel, smoobees caramel 

- Repeat one more time finally the top chocolate cake 

- Coating with dark chocolate glaze

Salted Caramel Chocolate

Complexity level:  

- Total recipe weight: 1924 gr 

- Weight of each cake: 800 gr gr 

- Quantity: 2 pieces