Caramel Apple Chocolate Mousse Cake
This Caramel Apple Chocolate Mousse Cake features a light almond cake layered with caramel apple jelly and topped with a creamy layer of chocolate mousse on top.
Prep Time30 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 604kcal
Caramel Apple Jelly
- 17 oz sugar
- 1 ¼ cup apple juice
- 3 lb granny smith apples peeled and diced small
- 1 vanilla bean split and scraped
- 3 sheets gelatin
Basic Custard
- 5.25 oz heavy cream
- 2 large egg yolk
- 15 gram sugar
Valrhona Jivara Chocolate Mousse
- 1 gelatin sheet
- 150 gram basic custard
- 245 gram Valrhona Jivara chocolate chopped
- 225 gram heavy cream whipped to medium peaks
Almond Cake
- 95 gram almond paste
- 85 gram unsalted butter softened
- 77.5 gram sugar
- 1 vanilla bean split and scraped
- 1 ½ large egg
- 63.5 gram cake flour
- ½ teaspoon baking powder
- Pinch of salt
- 77.5 gram sour cream
Almond Cake
Preheat oven to 325° F.
Beat almond paste, butter, sugar and vanilla in a stand mixer fitted with a paddle attachment until smooth.
Add eggs slowly, mixing between each addition.
Sift cake flour, baking powder and salt together over egg mixture.
Add sour cream and beat to combine.
Pour onto a quarter sheet pan lined with parchment paper and spread evenly over surface.
Bake 20 minutes until golden.
Caramel Apple Jelly
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a large nonstick skillet slowly heat diced apples and ¾ cup apple juice and the vanilla bean.
In a small saucepan, slowly heat 10 oz sugar and ½ cup apple juice to reach a light amber color caramel. Should take 10-15 minutes. Once color reached add to the saucepan with apples and continue to cook on low heat until apples are soft.
In a second small saucepan, add 7 oz sugar, and cook on medium heat until you achieve a dark brown caramel. Once color achieved, carefully add to the skillet. This will bubble and splash a lot. Keep stirring to incorporate.
Stir in gelatin to dissolve.
Basic Custard
Bring heavy cream to a simmer in a medium sized pot.
Whisk to combine egg yolks and sugar in a small bowl and slowly pour hot liquid to temper.
Return mixture to pot and cook to 82-84°C.
Valrhona Jivara Chocolate Mousse
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Stir gelatin into hot Basic Custard to dissolve.
Pour mixture over chocolate and process with a hand blender until smooth.
Cool before folding in whipped cream.
Assembly
Place almond cake in quarter sheet pan frame.
Pour Caramel Apple Jelly evenly over cake. Transfer to freezer to set.
Pour mousse on top of caramel apple jelly and spread evenly to coat. Set in freezer again before cutting into small rectangles.
Garnish with freshly diced green apples, dulce de leche and a chocolate garnish before serving.
Recipe Source: SerenaLissy.com
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Serving: 1Ser | Calories: 604kcal | Carbohydrates: 88g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 46mg | Potassium: 288mg | Fiber: 4g | Sugar: 77g | Vitamin A: 810IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 1mg