Upside Down Chocolate Dessert

Ingredients

for the mould

500 g milk chocolate

for the caramel

220 g sugar

200 g butter

120 g liquid cream

200 g Almond slithers/peanuts

For the cream

500 ml liquid cream

150 g powdered sugar

500 g cream cheese

60 g of chocolate dark/milk

20 g Hydrated Gelatine

3 tsp boiling water

Sponge cake

2 eggs

70 gm sugar

30 ml Veg oil 

45 g flour 

30 g cocoa powder

10 g baking powder

Method

In a bain-marie melt the milk chocolate. Pour into plastic mould/jelly mould and keep to cool in fridge for 30 minutes. (DO NOT grease the bowl) The chocolate will not come out in this shape. If you put it in the freezer for a little while the chocolate will come out easier.

Take a pan and caramelize the sugar and then add butter and stir and then pour in the liquid cream and boil a little, then pour caramel into a glass dish and cover with cling film, cool for 30 minutes.

Meanwhile add the almonds/Peanuts in a pan and roast them. Then add it into the caramel bowl, mix and keep aside.

Using a mixer bowl add the liquid cream beat and add powdered sugar and beat some more, then add the cream cheese and beat again.

Then take a bowl and melt 60 g chocolate in the microwave at 30 seconds at a time and add water to the gelatine and hydrated the gelatine, then add 3 tsp boiling water mix the gelatine till liquid and then add to the chocolate and mix. Now pour this mix into the bowl with cream, mix keep aside till needed.

Gelatine kept to bloom boiling water added chocolate added to cream

Make a small sponge cake and cut out a small layer for the base of the dessert.

Set the oven to 180°C and grease a 25 cm baking pan.

Whisk the eggs and add in the sugar and mix then add in the vegetable oil, flour, cocoa powder and baking powder. Pour into the prepared pan and bake for 15 minutes

Keep a plate n cut a circle for base of dessert.

NB: I already had a ready made cake base - a small circle.

To assemble the dessert - turn the chocolate mould upwards, In the end I used another mould lined with chocolate as the jelly mould chocolate did not come out in one piece. This too the chocolate layer is too thick!! Into the base put the caramel nut mixture and spread it out. Then pour the cream on top of that and cover with the cake and refrigerate for 4 hours or more.

NB: This dessert was really delicious!! It may be better to slightly grease a bowl and press down the caramel nut mix, cream and cake layer, once set unmould and keep on a grill tray and pour melted chocolate over the dome.

Side View

or in another shape