Vanilla Cake with Caramel and Chocolate Mousse
Vanilla Cake with Caramel and Chocolate Mousse
Ingredients
- 4 eggs, separated
- 1 cup (250 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (250 ml) unsalted butter, softened
- 2 cups (500 ml) flour
- 2 teaspoons (10 ml) baking powder
- 1/2 cup (125 ml) milk
- 8 oz (280 g) milk or dark chocolate
- 4 eggs, separated
- 2 teaspoons (10 ml) powdered gelatin
- 2 tablespoons (30 ml) cold water
- 1/3 cup (75 ml) unsalted butter, cut into small pieces, at room temperature
- 3/4 cup (180 ml) 35% cream
- 1 tablespoon (15 ml) unsalted butter
- 8 oz (250 g) bittersweet chocolate, chopped
- 1 cup (250 ml) dulce de leche
- Chocolate chips
Instructions
- Preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper and butter thoroughly.
- In a bowl, beat the egg yolks, sugar and vanilla with an electric mixer until light and fluffy. Add the butter and continue beating until the mixture is smooth. In another bowl, combine the flour and baking powder.
- With a wooden spoon, gently fold the dry ingredients alternately with the milk into the previous mixture.
- In a bowl, beat the egg whites until stiff peaks form. With a spatula, fold into the previous mixture.
- Spread the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes or until a toothpick comes out clean. Let cool.
Vanilla Cake with Caramel and Chocolate Mousse