Chocolate Mousse Cake

IngredientsPrint recipe

For the mousse

• 10.5 oz dark chocolate
• 16 fl oz heavy whipping cream
• 4 Tbsp sugar
• 3 Tbsp water
• 4 egg yolks

For the sponges

• 4 eggs
• 1/4 cup (90 grams) almond flour
• 1/2 cup sugar
• 1/2 cup + 2 Tbsp flour
• A pinch of salt

Instructions

For the mousse

1. Melt the chocolate over a hot water bath stirring occasionally.
2. Meanwhile, whip the cream to peaks and set aside.
3. Briefly beat egg yolks in a large bowl until smooth.
4. In a saucepan over medium-low heat, boil the sugar and water to make a syrup. (The sugar must not be colored!)
5. Pour hot syrup on egg yolks and stir energetically.
6. Add melted chocolate and whisk until thick and shiny.
7. Add 1/3 of whipped cream at a time folding with a spatula until smooth and light.
8. Reserve in the fridge.

For the sponges

1. Preheat oven to 350°F.
2. Separate the egg yolks from the whites.
3. Whip the egg whites with the salt until stiff.
4. In a bowl, beat the egg yolks with the sugar, then add the flour and the almond flour, add the whipped egg whites.
5. Pour the batter into 3 greased pie dishes that have the same size and bake for 25 minutes.
6. Then remove the sponges from their baking dish. Place one sponge in a springform bakeware. (Or you can use a big enough saucepan).

Then, spread the first sponge with the chocolate mousse. Then, place another sponge on top, then spread with mousse, and place the last sponge on top.

7. Put in the fridge all night long.
8. At serving time, remove the cake from the bakeware, place on a plate or cake holder, and spread the rest of the mousse on top and around the cake. Decorate with grated chocolate or chocolate flakes, and powdered sugar.