This Profiterole cake is an impressively rich dessert that will delight both chocolate lovers and pastry lovers. The cake is made with moist cocoa macaroons on the bottom, topped with chocolate mousse and whipped cream topped with cream cheese foam.
Source: Home Cooking Adventure
Ingredient
Makes about 12-14 servings
small cocoa cake
1/2 cup (110g) unsalted butter
3/4 cup (150g) sugar
1/2 cup (60g) unsweetened cocoa powder
1/2 teaspoon (1g) instant coffee powder
1/2 teaspoon (2g) salt
1 teaspoon (5g) vanilla extract
2 eggs
1/2 cup (62g) all-purpose flour
Choux cake
3 tablespoons (40g) unsalted butter
3 tablespoons (45ml) of water
3 tablespoons (45ml) milk
1 teaspoon (5g) sugar
1/4 teaspoon (1g) salt
1/2 cup (62g) all-purpose flour
2 eggs
Cream cheese filling
6 oz (170g) cream cheese, room temperature
3 tablespoons (25g) powdered sugar
1 teaspoon (5g) almond extract
2/3 cup (160g) whipping cream (35% fat), chilled
Chocolate mousse cake
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipped cream
2 teaspoons (8g) gelatin powder
3 tablespoons (45ml) cold water
1 1/3 cup (320g) whipping cream (35% fat), chilled
chocolate glaze
5.5 oz (150g) Semi-Sweet Chocolate
6 oz (170g) whipped cream
Present
Chocolate shavings
The rest are profiteering
Dew remains
