Store in a jar, at room temperature, until ready to use. Chocolate cake adapted from The New York Times (the recipe is also on Food52 if you don’t have a subscription) and buttercream adapted from Cupcake Jemma (if you enjoy baking and haven’t yet discovered this YouTube channel, I highly recommend it).. For the cake (I’ve included original ingredients & my substitutions): The process is very simple. Preheat the oven to 120°C/gas mark 1/2. Step by step: Buttercream Cake – White Chocolate & Caramel. Chocolate Cake with Caramelized White Chocolate Buttercream. It is an outstanding dessert that will definitely delight your family and guests. Caramelized white chocolate is a magnificent thing (thanks David Lebovitz!). How to make caramelised white chocolate. https://www.karenskitchenstories.com/2020/01/sticky-ginger-cake.html #caramelizedwhitechocolatemoussecake #aprcotcakeTo print the recipe check the full recipe on my blog:https://www.homecookingadventure.com/recipes/apricot-and-caramelized-white-chocolate-mousse-cakeIngredientsMakes about 10-12 servingsApricot Jelly1o oz (300g) apricots, pitted1/4 cup (50g) sugar1 tbsp (15ml) lemon juice1/2 tbsp (5g) gelatin powder2 tbsp (30ml) cold waterAlmond Sponge Cake2 eggs1/3 cup (70g) sugar1/4 tsp (1g) salt2/3 cup (70g) ground almonds1 tbsp (10g) flour1/2 tsp (3g) almond extract1 tbsp (14g) butter, meltedWhite Chocolate Almond Crunch2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)1/2 cup (50g) almonds, chopped1/4 cup (60g) dried apricots3.5 oz (100g) white chocolate2 tbsp (30g) whipping creamCaramelized White Chocolate Mousse8 oz (230g) white chocolate, cut in small pieces2/3 cup (160g) whipping cream1 1/2 cup (360g) whipping cream (35% fat), chilled2 tsp (8g) gelatin powder3 tbsp (45 ml) cold waterWhite Chocolate Decoration2.5 oz (70g) white chocolate1 oz (30g) white chocolate, for temperingedible gold paintBackground music: https://www.epidemicsound.com/referral/96g7cc/Follow me:FACEBOOK: https://www.facebook.com/homecookingadventureINSTAGRAM: http://instagram.com/homecookingadventurePINTEREST: http://www.pinterest.com/homecookingadv/WEBSITE:http://www.homecookingadventure.com/ Truly the BEST cake I've ever tasted, & it makes a stunning holiday dessert! This procedure caramelizes the sugars resulting in a deeper, less sweet chocolate with a caramel … If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor. Let the chocolate melt in the oven for 8 minutes… Combine 150 grams (4 oz) of sugar and 150 ml (4 fl oz) of water in a saucepot. Method. First, make the syrup for soaking the sponge. Break up the white chocolate into small, evenly sized pieces. Make the Caramelized White Chocolate: Preheat oven to 255 degrees F. Chop the bars of white chocolate and place the pieces in an even layer on a large non-stick baking sheet. Place the white chocolate into the oven in 8–10 minute intervals, stirring and re-spreading the white chocolate each time. Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes. Decorate with snowflake cookies, fresh rosemary, & a snow flurry of sanding sugar. Caramelizing white chocolate is a simple process that adds incredible flavor. Stir in a good pinch of sea salt. The perfect fluffy, moist white cake - covered in creamy caramelized white chocolate frosting! Each time you pull the white chocolate out of the oven, it should look closer and closer to a caramel color and have a smoother and smoother consistency. Remove from the oven and stir and spread around the chocolate with a spatula. Heat your oven to 140C / 285F / 120C fan forced, then break the chocolate into smaller pieces and spread evenly over a 9×13 baking tray… We are going to make a basic simple syrup, but you’ll find flavored syrup on our website videoculinary.com, like caramel or rum syrup. This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. White chocolate gets baked in the oven for about an hour with very frequently stirring, about every ten minutes (no pain – no gain, guys!). Verjus This recipe makes sixteen small cakes (using 2 ounce ramekins Step1. Apricot and Caramelized White Chocolate Mousse Cake - YouTube Cook until the white chocolate is deep-golden brown, and caramelized.