Dulce de Leche Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This dulce de leche mousse cake is my go to dessert whenever I want to impress without spending hours in the kitchen. The beauty of this recipe is that it comes together in under an hour, making it perfect for unexpected guests or last minute cravings. Dark chocolate, one of the main ingredients, is packed with antioxidants that make indulging feel a little bit virtuous. The mousse layers are incredibly light and airy while the dulce de leche adds that luxurious sweetness we all love. Best of all, most of these ingredients are pantry staples, so you probably have everything on hand already.
Ella x
Ingredients
- 100almonds
- 250 choppeddark chocolate
- 300 mlheavy cream
- 250 ggranulated sugar
- 200 canneddulce de leche
- 100 gunsalted butter
- 3 egg whitesegg whites
- 100 gconfectioners' sugar
- 5 gsalt
- 1 mlvanilla extract
- 100 gmascarpone cheese
- 300 mlwhipped cream
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease and flour the cake pan.
Tip: For a non-stick release.
- 2
In a medium saucepan, combine the sugar and 150ml of water. Heat over medium heat, stirring until the sugar has dissolved.
Tip: Do not boil the sugar.
- 3
Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.
Tip: The syrup will thicken slightly.
- 4
Remove the syrup from the heat and let it cool slightly.
Tip: It will still be warm when you add it to the cake.
- 5
In a large mixing bowl, whip the heavy cream until it forms stiff peaks.
Tip: Be careful not to overmix.
- 6
In a separate bowl, whisk together the egg whites and vanilla extract until stiff peaks form.
Tip: Do not overmix.
- 7
In another bowl, whip the mascarpone cheese until smooth.
Tip: Add the whipped cream and dulce de leche, and mix until well combined.
- 8
Fold the egg whites into the mascarpone mixture until no white streaks remain.
Tip: Be gentle to avoid deflating the mixture.
- 9
Fold the whipped cream into the mascarpone mixture until well combined.
Tip: Add the ground almonds and mix until just combined.
- 10
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure to get rid of any air pockets.
- 11
Bake for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
Tip: Do not open the oven door during this time.
- 12
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Then, transfer it to a wire rack to cool completely.
- 13
Once the cake is cool, whip the heavy cream and confectioners' sugar until stiff peaks form.
Tip: Add the unsalted butter and mix until just combined.
- 14
Spread the whipped cream over the top of the cake and sprinkle with salt.
Tip: Optional: add additional confectioners' sugar if desired.
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