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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 16 |
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A delicious praline caramel is topped chocolate mousse and ganache. Okay, so you won't lose weight with this one, but it's beautiful and so very, very good! It takes two days to make, but that's mostly refrigeration time. Ingredients:
praline filling |
1 1/2 cups sugar |
1/2 cup water |
3/4 cup cold butter, diced |
3/4 cup half + half |
1/3 cup honey |
1 1/2 cups chopped pecans |
crust |
1 3/4 cups flour |
2 tablespoons sugar |
1/2 cup cold, diced butter |
1 egg lightly beaten with 3 tablespoons water |
chocolate mousse |
1 pound bittersweet chocolate |
1/2 cup butter, diced |
6 eggs, separated |
1 cup sugar |
1/4 cup coffee liqueur |
pinch of salt |
3/4 cup heavy whipping cream |
ganache |
1 1/2 pounds bittersweet chocolate |
1/3 cup corn syrup |
2 cups heavy cream |
Directions:
1. MAKE PRALINE FILLING
2. Place sugar in a large sauté pan with high sides.
3. Gently moisten sugar with the water. Be careful not to splash sugar on the sides of the pan.
4. Cook without stirring until any part of the mixture starts to turn brown. Swirl pan to even out color.
5. Cook on medium high about two minutes longer.
6. Lower heat to medium low and add butter.
7. Carefully add half + half.
8. Cook until caramelized sugar is liquid and sauce is smooth and a deep golden brown color, about 15 minutes.
9. Remove from heat and add honey and pecans. Mix well. Cool completely.
10. MAKE CRUST
11. Grease a 10” springform pan; set aside. Line bottom with parchment and butter lightly.
12. Place flour and sugar in a food processor. Pulse to mix.
13. Add butter. Pulse until coarsely blended.
14. With machine running, add egg/water mixture until a ball forms on the blades.
15. Roll to a 12” circle.
16. Press into springform pan and press up 1” on the sides.
17. Refrigerate for 1/2 hour or until ready to use.
18. ASSEMBLE CRUST AND FILLING
19. Preheat oven to 350°.
20. Pour cold filling into crust.
21. Fold sides of crust over filling.
22. Bake until caramel is bubbling, about 30 to 35 minutes.
23. Cool completely, a minimum of three hours, preferably overnight.
24. MAKE CHOCOLATE MOUSSE
25. Chop chocolate and place in a metal bowl with butter.
26. Place bowl over pot of simmering water. When chocolate is half melted, remove from heat and let stand until all is completely melted.
27. Set bowl aside in a warm place to stay liquid, but not hot.
28. Set pot of water over heat again.
29. In another metal bowl, whisk yolks, sugar and liqueur.
30. Set over water and whisk constantly until mixture is like softly whipped cream. Remove from heat.
31. Fold into chocolate.
32. Place egg whites in a mixer and whip to soft peaks. Fold into chocolate until smooth.
33. Place cream in bowl. Whip until stiff. Fold into chocolate.
34. Pour mousse over cooled praline filling. Refrigerate for three hours or more.
35. MAKE GANACHE
36. Chop chocolate into small pieces.
37. Combine cream and syrup in a saucepan. Bring to a gentle boil. Remove from heat.
38. Add chocolate. Let sit about two minutes. Gently stir until blended.
39. When room temperature, pour on chilled mousse.
40. Let chill again for a minimum of one hour.
41. TO SERVE
42. Run knife around edge of springform pan.
43. Remove sides of springform pan.
44. The cake is rich and need nothing else, but if you'd like, you can serve with some whipped cream or creme fraiche.
45. Makes 16 servings.
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