Profiterole Mousse Cake

A brownie bottom, profiterole filled mousse cake with profiteroles on top!

Ingredients

Cocoa Brownies

  • 1/2 cup unsalted butter
  • 3/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 coffee shot (20ml)
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour

Pastry Cream

  • 1 tbsp all-purpose flour
  • 1 tbsp corn flour
  • 2 tbsp sugar
  • 5 egg yolks
  • 2 cups thickened cream
  • 100g unsalted butter
  • 1 tsp vanilla extract

Profiteroles

  • 1 cup all-purpose flour
  • 1 cup water
  • ¼ tsp coarse salt
  • 1 stick butter
  • 4 large eggs

Chocolate Ganache

  • 200g dark chocolate
  • ½ cup thickened/whipping cream

Chocolate Mousse

  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 200g dark chocolate
  • 1 cup thickened/whipping cream + 1 extra cup
  • 1 cup whipped cream

Steps

  1. Preheat your oven to 320F (160C) and line the bottom of a 7 inch cake pan with parchment paper. Set aside.
  2. Add the butter, sugar, cocoa powder, salt, vanilla extract and coffee shot to a large microwave safe bowl and microwave for 30 seconds at a time, mixing with a spatula until smooth.

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