Toblerone Mousse Cake in "Crêpes Dentelles"
Servings 8
Calories 304kcal
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!
Nutrition
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