Caramel-chocolate mousse cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 5 eggs
  • 1 ½ cups sugar
  • Dash of salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup cocoa
  • ½ cup ground almonds
  • FRUIT:
  • 2 tablespoons butter
  • ¼ cup brown sugar
  • 2 bananas, peeled and sliced
  • ¼ cup Rum
  • 1 ½ cups sugar
  • ½ cup butter
  • 1 cup heavy cream
  • 5 oz. bittersweet chocolate, chopped
  • 3 cups heavy cream, lightly whipped (the cream has to be very cold when you whip it. When it's ready it should look like thick yogurt)
  • Strawberries
  • Raspberries
  • Blueberries
  • Mint leaves
  • Red ribbon
  2. Heat oven to 350ºF
  3. In the mixer, whip eggs and sugar at high speed until they double in volume.
  4. Add and fold the flour, salt, baking powder, cocoa and almonds. Spread in a baking sheet covered with silpat or parchment paper.
  5. Bake for 8 – 10 minutes. Take out of the oven and cool in a rack.
  6. FRUIT:
  7. In a saucepan, heat the butter over medium heat, until melted, and add the brown sugar.
  8. Add banana slices, and cook until lightly golden.
  9. Add the Rum, stir, turn off the heat, and cool.
  10. MOUSSE:
  11. In a heavy saucepan, heat the sugar without stirring, over medium-high heat, until melted and lightly golden. Add butter and 1 cup heavy cream. Be careful because it can boil over. Turn off the heat.
  12. Add the chocolate and let rest for 10 minutes. Stir very gently until completely combined.
  13. Add and fold the lightly whipped cream. Keep in the fridge.
  15. Line the bottom and sides of a 9 inch round pan or ring with the biscuit.
  16. Add the cooked bananas.
  17. Add the mousse. Freeze for 3 -4 hours.
  18. Unmold over a nice plate, and garnish with red fruits (strawberries, raspberries)
  19. Wrap a festive red ribbon around the cake.
  20. You can make the dessert ahead of time and keep it in the freezer without the decoration. I recommend eating it all in the moment, but you can store it one night in the fridge.
Recipe by PERU DELIGHTS at