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(Multi-Layer Mousse Cake with Hazelnut Sablé, Chocolate Ganache, Caramel Mousse & Espresso Caramel Glaze)

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Prep Time 3 hours
Cook Time 45 minutes
Servings 8 people

Ingredients
  

🔸 Hazelnut Sablé Breton

  • 38 g unsalted butter room temperature
  • 38 g dark brown sugar
  • ¼ tsp salt
  • ¼ tsp instant coffee
  • 1 egg yolk
  • 50 g all-purpose flour
  • 50 g finely ground hazelnuts
  • 4 g baking powder

🍫 Dark Chocolate Ganache

  • 75 g dark chocolate 70%, chopped
  • 72 g heavy cream
  • 12 g unsalted butter
  • 6 g honey
  • 1 tsp vanilla extract

🍮 Caramel Mousse

  • 7 g gelatin about 3½ sheets, bloomed in 37 ml water
  • 150 g granulated sugar
  • 52 g glucose or corn syrup
  • 67 ml water
  • ¼ tsp salt
  • 190 g heavy cream for caramel base
  • 375 g heavy cream for whipped cream
  • 2 egg yolks

☕ Espresso Caramel Glaze

  • 6 g gelatin 3 sheets, bloomed in 30 ml water
  • 20 ml milk
  • 15 g cornflour
  • 250 g granulated sugar
  • 80 ml espresso
  • 200 ml heavy cream

Instructions
 

Hazelnut Sablé Breton

  • Preheat oven to 170°C (340°F). Line a tray with parchment paper. Grease a 14 cm ring and place it on the tray.
  • In a stand mixer with paddle attachment, beat butter, brown sugar, salt, and instant coffee until smooth.
  • Add the egg yolk and mix until combined.
  • Add flour, ground hazelnuts, and baking powder. Mix just until the dough comes together.
  • Press the dough into the ring to about 0.5 cm thick and smooth the top.
  • Bake for 10–15 minutes until evenly golden. Cool slightly, then remove the ring.
  • Once completely cooled, slice horizontally with a long serrated knife to get 2 thin disks. Set aside.

Dark Chocolate Ganache

  • Place chopped chocolate in a bowl.
  • Heat the cream until hot (small bubbles on the sides), then pour over the chocolate. Let sit for 5 minutes.
  • Meanwhile, melt butter and honey in the microwave (~40 seconds).
  • Stir the chocolate slowly from the center outward until smooth.
  • Add melted butter and honey mixture. Stir until fully incorporated.
  • Cool until thick, then pipe onto both sablé disks (cut side down). Smooth with a spatula.
  • Refrigerate for at least 2 hours.

Caramel Mousse

  • In a small bowl, bloom the gelatin in 37 ml cold water.
  • In a saucepan, combine sugar, glucose, water, and salt. Cook on medium-high until deep amber caramel forms.
  • Warm the 190 g cream separately (do not boil). Carefully pour into the caramel and stir until smooth.
  • In another bowl, whisk egg yolks. Add a bit of hot caramel to temper, then pour yolks back into caramel.
  • Stir constantly until the mixture reaches 82–84°C and thickens into a crème anglaise.
  • Melt the bloomed gelatin and mix into the hot caramel cream.
  • Strain through a fine sieve and cool to 45°C.
  • Whip 375 g heavy cream to soft peaks.
  • Fold gently into the cooled caramel base in two additions. Set aside.

Assembly (using Silikomart mold)

  • Place the bottom half of the Silikomart mold on a tray that fits in the freezer.
  • Pour ⅓ of the caramel mousse into the mold. Tap to level.
  • Place one sablé + ganache disk (ganache side down) in the center.
  • Fit the top mold into place.
  • Fill with remaining mousse, using a piping bag if needed. Leave room for the top insert.
  • Add second sablé disk (ganache side down). Fill and smooth any gaps with leftover mousse.
  • Smooth the surface and freeze overnight.

Espresso Caramel Glaze

  • Bloom gelatin in 30 ml cold water.
  • In a bowl, mix milk and cornflour.
  • In a wide saucepan, dry caramelize the sugar until amber.
  • Heat espresso and cream together (do not boil). Pour slowly into the caramel and stir.
  • Add ⅓ of the caramel into the milk-cornflour mixture, mix, then return to pan.
  • Stir continuously until smooth and thickened slightly.
  • Add gelatin and stir until melted.
  • Strain and cool to 27–28°C.
  • Glazing and Final Presentation
  • Unmold the frozen entremet and place on a wire rack over a tray.
  • Pour glaze evenly, starting from edges then the center.
  • Let excess drip off. Smooth the base if needed.
  • Transfer to serving plate and refrigerate for 10 hours to defrost.
  • Decorate with chocolate-covered coffee beans, edible gold leaf, or any garnish you love.

Notes

📝 Notes

  • For best results, make sure the entremet is completely frozen before glazing.
  • The mousse must cool to 45°C before adding whipped cream.
  • If your glaze gets bubbles, pass it through a fine sieve or blend gently again.
  • This cake is rich but balanced—perfect for espresso lovers!