• RECIPES

Recipe Directions

To make the cake:

1. First preheat the oven to 160 °C and line the base of a loaf pan with paper.

2. In a large bowl, mix the flour, cocoa, sugar, salt and baking powder with a spatula. Add the egg, milk, oil, vanilla, water with coffee and liqueur. Mix well with our spatula for two minutes.

3. Spread the mixture evenly on the prepared pan and bake for 50-60 minutes or until the cake is baked in the center. Remove from the pan and leave to cool.

To make chocolate mousse:

1. In a large non-stick pan, pour the chocolate, butter and water with the coffee. Heat, stirring constantly with a spatula, and stirring until the chocolate melts. Stir in the egg yolks until the ingredients are homogeneous.

2. Put the cream in the bowl of the mixer and beat until it becomes whipped cream, for 1-2 minutes. Take the whipped cream and add it to the chocolate mixture. Gently fold the cream into the chocolate. Put in the fridge until you need it.

For the caramel:

1. In a saucepan pour the sugar and the water and place over medium to high heat. Boil the mixture. Once it starts to boil, let the mixture start to smell like caramel and get a golden color (this will take about 5-6 minutes).

2. Slowly pour the cream into the caramel, beating constantly and quickly. The sugar will harden around the spoon, do not worry, it will melt afterwards. Continue beating over medium to high heat, until the mixture has a light caramel color. Remove from the heat and set aside.

To assemble:

1. In the bottom of the bowls, crumble a little cake to make a layer. Sprinkle the cake with a little brandy. Pour in a tablespoon of chocolate mousse.

2. Repeat the layers 2 more times, finishing with a layer of crushed cake.

3. Finally, finish with a little caramel. Put in the fridge for at least 2 hours to freeze our sweets well or until they are ready to be served.