Profiterole Cake

This Profiterole Cake is a rich decadent impressive dessert that will satisfy both chocolate and profiterole lovers.
The cake is made with a moist cocoa brownie at the bottom, topped with chocolate mousse and cream cheese frosting filled profiteroles.

To print the recipe check the full recipe on my blog:


Makes about 12-14 servings

Cocoa Brownies
1/2 cup (110g) unsalted butter
3/4 cup (150g) sugar
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (1g) instant coffee powder
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract
2 eggs
1/2 cup (62g) all-purpose flour

Choux Pastry
3 tbsp (40g) unsalted butter
3 tbsp (45ml) water
3 tbsp (45ml) milk
1 tsp (5g) sugar
1/4 tsp (1g) salt
1/2 cup (62g) all-purpose flour
2 eggs

Cream Cheese Filling
6 oz (170g) cream cheese, room temperature
3 tbsp (25g) powdered sugar
1 tsp (5g) almond extract
2/3 cup (160g) whipping cream (35% fat), chilled

Chocolate Mousse
10 oz (300g) semi-sweet chocolate
1 cup (240g) whipping cream
2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
1 1/3 cup (320g) whipping cream (35% fat), 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 (Constant Motion) Artlist
Good For All by Ziv Moran (Awake) Artlist
Streets by Ziv Moran (Awake) Artlist

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