Caprice mousse cake

Ingredients

Brownie Biscuit

1 egg
Pinch of salt
60 grams (2.1 ounces) brown sugar
100 milliliters (0.42 cups) buttermilk
60 grams (2.1 ounces) dark chocolate
110 grams (3.9 ounces) flour
20 grams (0.7 ounces) alkalized cocoa

Mango Coulis

250 grams (8.8 ounces) mango puree
80 grams (2.8 ounces) sugar
7 grams (0.25 ounces) pectin NH

Chocolate Anglaise

1 egg
40 grams (1.4 ounces) brown sugar
1.5 tablespoons alkalized cocoa
5 grams (0.18 ounces) sheet gelatin
30 grams (1 ounce) milk chocolate
200 milliliters (0.84 cups) cream 15%

Crispy Nut Layer

10 cashew nuts
15 almonds
30 grams (1 ounce) milk chocolate
15 milliliters (1 tablespoon) vegetable oil
Waffle crumbs (optional) to taste

Cheesecake with Tonka Beans

350 grams (12.3 ounces) cream cheese
1.5 tonka beans
2 egg yolks
50 grams (1.8 ounces) sugar
100 grams (3.5 ounces) white chocolate
250 milliliters (1.05 cups) cream (#1) 10-15%
16 grams (0.56 ounces) gelatin
200 milliliters (0.84 cups) cream (#2) 33%

Equipment

Mixer
Essential for achieving that silky cheesecake consistency. Tip: If you don't have a stand mixer, a hand mixer works just as well.
18 cm (7 inch) Mold
This mold is perfect for our cake size. Tip: Use a removable bottom mold for easier cake release.
Sieve
Crucial for sifting dry ingredients to avoid lumps. Tip: Use fine mesh for the best results.
Blender
Necessary for a smooth anglaise and cheesecake base. Tip: Pulse in short bursts to avoid overmixing.
Oven Thermometer
Ensures your oven is at the correct temperature. Tip: Always preheat your oven for consistent results.
Whisk
For whisking the eggs and sugar to a smooth consistency. Tip: Use a balloon whisk for better aeration.

Instructions

Step 1

Step 1: Preheat your oven to 175-180°C (347 to 356°F). Sift the dry ingredients (flour, salt, and cocoa) into a bowl. Then melt the dark chocolate and mix it with the warm buttermilk. In a separate bowl, whisk the egg and brown sugar until well combined. Add the chocolate-buttermilk mixture to the egg mixture and whisk until smooth. Gradually add the dry ingredients and mix until incorporated. Baking times can vary, so keep an eye on it for the last 5 minutes. Bake for 25 to 30 minutes. Once cooled, wrap the brownie in plastic and freeze.

Step 2

Step 2: For the mango coulis, mix the mango puree, sugar, and pectin NH in a saucepan. Bring to a boil and let it simmer for 2 to 3 minutes. Remove from heat, pour into a ring mold, and freeze. Ensure you continuously stir to avoid burning.

Step 3

Step 3: To prepare the chocolate anglaise, whisk the egg, cocoa, and brown sugar until smooth. Heat the cream to 75°C (167°F) and slowly pour it into the egg mixture while stirring constantly. Return to heat and cook until the mixture thickens, stirring constantly. Remove from heat, add the soaked gelatin, and stir until smooth. Pour over the milk chocolate and blend until smooth. Pour into the ring mold and let it cool to room temperature before freezing. Constant stirring ensures a smooth texture without lumps.

Step 4

Step 4: For the crispy nut layer, melt the milk chocolate and mix in the vegetable oil until smooth. Chop the cashews and almonds, and add them to the melted chocolate mixture along with the optional waffle crumbs. Stir well and spread it evenly over the frozen brownie base. Freeze. Spreading the mixture quickly prevents it from hardening before it's evened out.

Step 5

Step 5: Grate 1 tonka bean into the cream (#2) and refrigerate for 12 hours. Grate the remaining 0.5 tonka bean into cream (#1) and heat it to 75°C (167°F). In another bowl, grind the egg yolks with sugar. Slowly pour the hot cream into the egg yolk mixture while stirring constantly. Return the mixture to the heat and cook until it thickens. Remove from heat, add the soaked gelatin, and pour over the white chocolate. Blend until smooth. Add this mixture to the room-temperature cream cheese and mix until smooth. Cool the mixture to 30°C (86°F). Whip the cream (#2) until soft peaks form and gently fold it into the cream cheese mixture. Ensure that all components are at the right temperature to prevent curdling or melting.

Servings

Serving this "Caprice" mousse cake is a chance to get creative. Whether it's a family gathering or a cozy afternoon tea, this cake will shine! 🍰

For a classic presentation, garnish with delicate chocolate curls and a sprinkle of powdered sugar. Add a few fresh berries or mango slices for a pop of color. 🫐🥭

Feeling adventurous? Serve alongside a dollop of whipped cream and a drizzle of extra mango coulis for that extra zing. 🍊✨

🍽 **Pro tip**: Pair this cake with a cup of freshly brewed espresso or a floral herbal tea for a flavor harmony that dances on the palate.

Variations

Gluten-Free Variation 🍰:

Simply substitute the flour in the brownie biscuit with a gluten-free flour blend. Ensure all ingredients, like the chocolate and cocoa powder, are certified gluten-free.

Vegan Variation 🌱:

Swap the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) in the brownie and anglaise. Use coconut cream instead of dairy cream, and opt for vegan cream cheese and vegan gelatin. Don’t forget to choose dairy-free chocolate and buttermilk alternatives.

Faq

Why did my brownie turn out dense?
Dense brownies often result from overmixing the batter. Be gentle when incorporating the dry ingredients.
Can I use regular cream cheese instead of one with tonka beans?
Of course! Just note that regular cream cheese will lack the unique aromatic flavor that tonka beans offer.
How do I know if my anglaise is thick enough?
When the anglaise coats the back of a spoon and you can draw a line through it with your finger, it's ready.
What size should the nut pieces be for the crispy layer?
Chop the nuts coarsely for a satisfying crunch, but make sure they're not too big to blend seamlessly into the layer.
Can I make the mousse cake ahead of time?
Absolutely! This cake can be made ahead and stored in the freezer. Just thaw it in the fridge for a few hours before serving.
How can I achieve the smoothest cheesecake texture?
Ensure that all your ingredients are at room temperature before blending, and avoid over whipping once the whipped cream is added.