Profiterole Cake

This Profiterole Cake is a wealthy decadent spectacular dessert that can fulfill each chocolate and profiterole lovers.
The cake is made with a moist cocoa brownie on the backside, topped with chocolate mousse and cream cheese frosting stuffed profiteroles.

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Makes about 12-14 servings

Cocoa Brownies
1/2 cup (110g) unsalted butter
three/four cup (150g) sugar
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (1g) on the spot espresso powder
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract
2 eggs
1/2 cup (62g) all-purpose flour

Choux Pastry
three tbsp (40g) unsalted butter
three tbsp (45ml) water
three tbsp (45ml) milk
1 tsp (5g) sugar
1/four tsp (1g) salt
1/2 cup (62g) all-purpose flour
2 eggs

Cream Cheese Filling
6 oz (170g) cream cheese, room temperature
three tbsp (25g) powdered sugar
1 tsp (5g) almond extract
2/three cup (160g) whipping cream (35% fats), chilled

Chocolate Mousse
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipping cream
2 tsp (8g) gelatin powder
three tbsp (45ml) chilly water
1 1/three cup (320g) whipping cream (35% fats), chilled

Chocolate Glaze
5.5 oz (150g) semi-sweet chocolate
6 oz (170g) whipping cream
Grated chocolate
Remaining profiteroles
Remaining frosting

Background music:
Down the Valley by Muted (Fixed Movement) Artlist
Good For All by Ziv Moran (Awake) Artlist
Streets by Ziv Moran (Awake) Artlist

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