Salted caramel and chocolate entremet - recipe with step-by-step photos

Ingredients for the layers:

• 3 eggs
• 3 spoons sugar
• 2 spoons cocoa powder
• 1 spoon flour
• a bit of salt

Ingredients for the salted caramel mousse:

• 250 grams of fresh cream
• 100 grams of sugar
• 40 grams of salted butter
• 2 grams of gelatin
• 1 egg yolk
• 1 spoon water

Ingredients for the chocolate mousse:

• 100 grams of milk chocolate
• 150 grams of fresh cream

Ingredients for the decoration:

• 150 grams of fresh cream
• 4 crepe dentelle
• 1 teaspoon sugar 
• a few leaves of white chocolate (mixed with some matcha powder)
• a few walnuts
• blueberries

Prepare the layers:

Separate the egg yolks from the whites.
Beat the egg whites with the salt and the egg yolks with the sugar.

Mix the beaten egg whites with the egg yolks, the flour and the cocoa powder.

Divide the composition in 2 equal parts.

In a baking tray, place a round sheet of baking paper about 20 cm diameter, pour the composition and bake it at 180 Celsius degrees for 15 minutes. Repeat for the second part of the mixture.

Let it cool!

Prepare the salted caramel mousse:

In a baking pan, at slow fire, add the sugar and the water and let it caramelize. Do NOT mix with a spoon during the process.

When the sugar is caramelized, add the butter and mix until well incorporated.
Add 50 grams of heated fresh cream and mix well. Let it cool!

While still warm, add the egg yolk and mix until well incorporated. Add the hydrated gelatin and mix until dissolved.

Let it cool!

Beat the remaining fresh cream and incorporate it into the cold caramel sauce. Put it in a cold place until using it.

Prepare the chocolate mousse:

Melt the chocolate in a bowl above a pot with boiling water.

Let it cool while you beat the fresh cream. No need for more sugar unless you consider so.
Mix the beaten fresh cream with the cold melted chocolate.

Assembling the cake:

On a plate, in a detachable circle, add one dough layer, then on top one part of the caramel mousse and put it in the fridge for 30 minutes.

Take it out and add the chocolate mousse and put it back in the fridge for another 30 minutes.

Finish with the remaining caramel mousse and on top the second dough layer. Put it in the fridge for a few hours or preferable over night.

Decorate the cake:

The next day, beat the fresh cream with the sugar and cover the cake in it. Cover the sides of the cake with some crushed crepe dentelle.

On top of the cake add some walnuts, crushed crepe dentelle, blueberries, some white chocolate leaves and the cake is ready.

Enjoy!