Chocolate Brulee Cake

A delicious chocolate indulgence

12 slices

Easy 15 minutes



For the recipe Chocolate Brulee Cake

For the Moist Cake:

⅓ boxes Dr. Oetker Nona Luxury Moist Cake Chocolate
1 Egg (Large)
30 ml Water
50 ml Vegetable Oil

For the Cream Brulee:

360 g Whipping Cream
3 tbsp Condensed Milk
3 Egg Yolks (Large)
50 g Cream Cheese

For the Chocolate Mousse:

2 tbsp Dr. Oetker Nona Cocoa Powder
200 g Whipping Cream
1 tsp Coffee Emulco

For the Chocolate Ganache:

200 g Dr. Oetker Nona Cooking Chocolate
200 g Whipping Cream




Preheat oven to 160˚C.


For moist cake

Place Dr. Oetker Nona Moist Cake, water and eggs in a mixing bowl. Mix at high speed for 3 minutes. Add in vegetable oil and mix at low speed for 1 minute or until batter is light and fluffy. Pour batter in a greased 20 cm round baking pan. Bake with steam-bath at 160˚C for 30 minutes.


For cream brulee

Cook the whipping cream, condensed milk and cream cheese in a bowl, set aside. In a separate bowl, beat the egg yolk and slowly pour in the mixture while mixing. Pour the cream brulee over the top of the cake and bake in steam-bath for another 30 minutes. Set aside to cool.


For chocolate mousse

Mix Dr. Oetker Nona Cocoa Powder, coffee emulco and whipping cream at high speed until stiff peak forms. Spread chocolate mousse over the top of the cake.


For chocolate ganache

Melt Dr. Oetker Nona Cooking Chocolate in a bowl with double-boil and stir in the whipping cream until well combined. Slowly pour the chocolate ganache over the top and sides of the cake.


Keep in refrigerator for 1 hour or until set before serving.

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