Voici le meilleur gâteau chocolat/caramel Sans Cuisson 🏻‍ Dessert express

Ingredients

• 100 g Milk Chocolate (for ganache, hazelnut flavored optional)
• 80 ml Heavy Cream (for ganache, full‑fat)
• 100 g Milk Chocolate (for hot chocolate, milk chocolate preferred)
• 250 ml Milk (whole milk works best)
• 275 g Mascarpone Cheese (room temperature)
• 150 g Caramel Sauce (store‑bought or homemade)
• 350 ml Heavy Cream (very cold, for whipping)
• 200 g Petit Beurre Biscuits (approx. 12‑15 biscuits, classic buttery cookies)
• 100 g Chocolate Caramel Bars (any brand, chopped into tiny pieces)

Instructions

1. Make Chocolate Ganache

   Place 100 g milk chocolate and 80 ml heavy cream in a saucepan over low heat. Stir continuously until smooth and fully melted.

   Time: PT5M

   Temperature: low heat

2. Cool Ganache

   Transfer the ganache to a shallow bowl, cover with plastic wrap, and let it cool to room temperature.

   Time: PT10M

3. Prepare Hot Chocolate for Dipping

   In a clean saucepan, melt another 100 g milk chocolate with 250 ml whole milk over medium heat, stirring until smooth. Remove from heat.

   Time: PT5M

   Temperature: medium heat

4. Cool Hot Chocolate

   Allow the hot chocolate to cool to a temperature where biscuits can be dipped without melting them (about 30‑35 °C).

   Time: PT10M

5. Prepare Mascarpone Caramel Cream

   In a mixing bowl, combine 275 g mascarpone and 150 g caramel sauce. Beat until the mixture is smooth. Add 350 ml very cold heavy cream and whip until stiff peaks form.

   Time: PT10M

6. Assemble the Cake – First Biscuit Layer

   Line the 20 cm square pan with parchment. Quickly dip each petit beurre biscuit into the cooled hot chocolate, then arrange a single even layer covering the bottom of the pan.

   Time: PT5M

7. Add First Cream Layer and Chocolate‑Caramel Bits

   Spread half of the mascarpone‑caramel cream evenly over the biscuit layer. Sprinkle half of the chopped chocolate‑caramel bars over the cream.

   Time: PT5M

8. Second Biscuit Layer

   Dip the remaining biscuits in the hot chocolate and place them on top of the cream, forming a second layer. Press lightly.

   Time: PT5M

9. Add Second Cream Layer

   Spread the remaining mascarpone‑caramel cream over the second biscuit layer, smoothing the top.

   Time: PT5M

10. Top with Chocolate Ganache

    Pour the cooled ganache over the assembled cake, allowing it to flow over the edges. Tilt the pan gently to spread evenly.

    Time: PT5M

11. Chill to Set

    Cover the cake and refrigerate for 2‑3 hours until fully set.

    Time: PT2H

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk Chocolate: Dark chocolate, White chocolate
• Instead of Heavy Cream: Half‑and‑half
• Instead of Milk Chocolate: Dark chocolate, White chocolate
• Instead of Milk: 2% milk, almond milk (will change flavor)
• Instead of Mascarpone Cheese: Cream cheese (will be tangier)
• Instead of Caramel Sauce: Dulce de leche, golden syrup
• Instead of Heavy Cream: Whipping cream
• Instead of Petit Beurre Biscuits: Digestive biscuits, Graham crackers
• Instead of Chocolate Caramel Bars: Chocolate chunks, Caramel candies

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Spatula
• 20 cm Square Baking Pan
• Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Cooling the chocolate ganache to the right consistency before pouring.
• Whipping the cold heavy cream to stiff peaks without over‑beating.
• Briefly dipping biscuits so they stay crisp yet absorb enough chocolate.
• Chilling the assembled cake for at least 2 hours for proper set.

Chef Tips from the Video

• Use high‑quality hazelnut milk chocolate for a richer flavor.
• Chill the mixing bowl and whisk for at least 10 minutes before whipping the cream.
• Line the pan with parchment paper for easy removal.
• For extra shine, brush the top ganache with a thin layer of warmed chocolate before chilling.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 4 days.

Freezer: Not recommended; texture of biscuits may become soggy.

Room temperature: Do not store at room temperature; ganache will soften.

Make-Ahead Tips

• Prepare the ganache and let it cool a day ahead; keep refrigerated.
• Whip the mascarpone‑caramel cream up to stiff peaks and store covered; it will hold for 24 h.
• Assemble the cake up to the final ganache layer, then chill; add ganache just before serving if needed.

Frequently Asked Questions