Working Method

Cake Base
  • Mix well all the ingredients until homogenous.
  • Pour the cake batter into the cake ring, about 1.5cm thick.
  • Bake at 180°C for 35-40 minutes.

Chocolate Mousse
  • Melt the Belcolade Selection Noir Sugar Reduced Cacao Trace and cocoa butter, set aside.
  • Blend the soft bean curd, maple syrup, vanilla essence, and sea salt in the food blender until creamy.
  • Add in melted chocolate and cocoa butter, continue blend until mix well.

  • Put the cake base into a cake ring, spread a thin layer of Cremfil Salted Caramel.
  • Pour around 2cm thick of the chocolate mousse on top of it and freeze it.
  • Unmould it, apply dusting powder and cocoa powder on top of the cake.

About this recipe

Complexity level: