Torró mousse cake

Today we gather to celebrate a very special bday. Many happy returns, Sir Newton.

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Torró Mousse Cake

For the base

  • 210 g Digestive biscuits
  • 150 g melted butter

Crush the biscuits (I put them in a bag and bang them with a rolling pin until there’s nothing left but fine crumbs), add the melted butter and mix well. Coat the base of a 20 cm diameter spring form with a homogeneous layer of the mixture and place in the freezer whilst you prepare the filling.

For the filling

  • 150 g soft torró, in cubes
  • 1 cuajada packet
  • 375 g double cream
  • 125 ml whole milk
  • 50 g condensed milk

 

 

 

 

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Chocolate Cake with Torró Mousse

January is by far the saddest month of the year. Full of intentions and resolutions cooked in hell to make us miserable. Shake off those extra kg (double extra for those with a broken toe, I should know), run, diet and behave. Somehow we forget about the universal benefits of gradual adaptation…

Well, in my kitchen (sorry to disappoint) January’s resolutions are to get rid of Christmas leftovers in the most imaginative way. So good bye torró de Xixona!

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Chocolate Cake with Torró Mousse

For the cake (bescuit in the original valencià)

  • 125 g flour
  • 125 g sugar
  • 4 eggs
  • 1 tsp baking powder

Beat the eggs with the sugar until they get some volume. Fold in the sifted flour and baking powder. Bake on a greased 20 cm round tin for 35-40 min at 160 °C fan.

For the torró mousse

  • 150 g torró de Xixona (soft)
  • 200 g cream

Whip the cream and blend it with the torró to make the mousse. Let it rest in the fridge.

Cut the cake in two tiers, spread a thick layer of torró mousse over the first one and place the second one on top.

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For the chocolate ganache

  • 200 g dark chocolate
  • 300 ml double cream
  • 2 tbsp golden caster sugar

To make the ganache, chop the chocolate into small pieces and place in a bowl. Heat the cream and sugar in a pan until about to boil. Take off the heat and pour the cream over the chocolate, stirring until the chocolate is melted and the mixture is smooth. Let cool slightly for a minute.

 

Pour the ganache over the cake, placed over a cooling wire, letting it fall down the sides and smoothing to cover with a palette knife. Decorate with sliced almonds.

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