Chocolate brulee cake

Vanilla Sponge:



  1. Mix all ingredients together for 5 – 6min
  2. Place it in 2 x (60x40cm) tray
  3. Baking temperature 180°C
  4. Baking time 10 – 12min

Cream Brulée


  • 120g Egg yolk
  • 130g Sugar
  • 250g Liquid milk
  • 250 Dairy cream 35%


  1. Boil cream and milk, pour on top of the egg yolks sugar mixture
  2. Bake at 100°C for 40 min in 20×20 square moulds with 1cm height
  3. Freeze it
Chocolate brulee cake

Chocolate Mousse:

  1. Boil milk and pour on top of the chocolate
  2. Cool Down
  3. Add medium peak whipped cream

Assembly and Finishing

  1. After cooling, cut sponge 20x20cm and place it in the mousse square frame
  2. Spread Benoit Praline croquant on first layer
  3. Place the cream brulée , and fill the frame with chocolate mousse
  4. Freeze it, Spread Benoit Chocolate mirror and remove it from the frame
  5. Decorate with one piece of truffle
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