Dark chocolate crisp cake

Ingredients Print This Page

Chocolate Sponge cake

  • 6  eggs
  • 175 gr superfine sugar
  • 45 gr superfine flour
  • 75 gr potato starch
  • 30 gr bitter cocoa
  • A pinch of salt

Heat eggs and sugar in a bain-marie saucepan and beat until 50° C.

Then beat eggs and sugar for 15 minutes until frothy. Sift the flour and the potato starch and the salt and mix gently with a large spoon. Put in a cake pan (30 cm) and bake in the preheated oven (180°), about 30-35 minutes. Remove from oven and let cool completely.

Chocolate mousse

  • 175 gr yolk (about 8 yolks)
  • 200 gr superfine sugar
  • 30 gr rum
  • 70 gr milk
  • 400 gr dark chocolate
  • 900 gr heavy cream

Mix yolks and sugar, add rum and milk and heat in a bain marie saucepan to near boil (82°)

Heat in a bain marie sauce pan the chocolate and add at the batter of warm eggs.  Let cool and add with semi whipped heavy cream.

Slice the cake in 3 disk. Put the first disk on baking sheet(s) lined with parchment in a aluminium tort ring bigger that the disk of about 1 cm and covered by acetate or parchement. Dip with water and rum, and put the chocolate mousse on the cake using a sac a poche. Repeat for other two disks and covered the cake by the mousse and chocolate curl.

About the Author,

Maria Grazia Viscito, alias Caris, 39 anni, ingegnere, di Roma, con una grande passione per il cibo e la fotografia, cucina "per legittima difesa"