Chocolate Brulee Cake

A delicious chocolate indulgence

12 slices

Easy 15 minutes

Ingredients

Ingredients

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

preparation

Preparation

1

Preheat oven to 160˚C.

2

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.

3

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.

4

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.

5

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.

6

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

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