Toblerone Mousse Cake in “Crêpes Dentelles” !

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The famous Toblerone into a chocolate mousse: A comforting chocolate cake

Toblerone Mousse Cake in “Crêpes Dentelles”

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Course: Dessert

Preparation: Just a pinch of patience

Prep Time: 50 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 4 hours hours

Serves: 8

Calories: 304kcal

Daily Value: 17%

Calories: 304kcal | Carbohydrates: 38g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 52mg | Sodium: 79mg | Potassium: 115mg | Fiber: 1g | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

Ingredients

Dacquoise (Bottom)

• 50 g Hazelnut powder
• 70 g Icing Sugar
• 3 Egg whites
• 20 gs Caster sugar

Toblerone Mousse

• 220 g Toblerone
• 10 cl Sour Cream
• 2 Eggs
• 40 g Caster sugar

Decoration

• 20 Crepes Dentelles or enough to circle the cake

Instructions

Make the dacquoise

• Preheat the oven, 165°C;
• Prepare your baking tin by lining it with greaseproof paper;

  Recipe quantities are given for a round 18cm (7in) baking tin.
  
• Crack the egg and separate yolk from white;
  
• Beat the egg white; pour the caster sugar; continue to whisk for one minute;
  
• Gently combine the whites, the hazelnut powder, and the icing sugar;
  
• Gently stir until smooth;
  
• Pour the preparation into your baking tin;
  
• Bake for 25/30 minutes until well browned;

  Let the biscuit cool down;
  

Make the Toblerone mousse

• Cut the Toblerone into big chunks;
  
• Crack the eggs and separate yolks;
  
• Heat the cream;
  
• Melt the Toblerone in the hot cream by gently stirring;
  
• Remove from the heat and quickly stir to add the yolks;
  
• Let it cool down for a few minutes;
• Beat the egg whites; pour the caster sugar; continue to whisk for one minute;
  
• Line the side of the baking tin with a plastic strip or baking paper; place the crepes dentelles all around the baking tin;
  
• In a large bowl, gently incorporate the chocolate into the whites;
  
• Gently and delicately stir until combined;
  
• Pour in the baking tin; refrigerate for 4 hours at least;
  

Decorate

• Decorate the cake; be imaginative!
  
• If you use chocolate balls, use a leftover of the melted chocolate to glue the balls;
  
• Once unmold, use a ribbon to secure and decorate the cake;

  Enjoy!
  

Calories: 304 kcal | Carbohydrates: 38 g | Protein: 6 g | Fat: 15 g | Saturated Fat: 7 g | Cholesterol: 52 mg | Sodium: 79 mg | Potassium: 115 mg | Fiber: 1 g | Sugar: 31 g | Vitamin A: 160 IU | Vitamin C: 1 mg | Calcium: 66 mg | Iron: 1 mg

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