Description
A decadent dessert with layers of dark, milk, and white chocolate mousse, whipped cream, and a sponge base, creating a rich and silky dessert that melts in your mouth.
Ingredients
150g dark chocolate (70% cocoa, chopped)
100g milk chocolate (luxury bar preferred)
100g white chocolate (for tangy sweet contrast)
300ml heavy cream (chill before whipping)
4 egg whites (room temperature)
80g granulated sugar (divided into 3 parts)
150g all-purpose flour
50g granulated sugar (for sponge)
15g cocoa powder (for spiked ganache)
1 tsp vanilla extract (alcohol-free substitute)
Instructions
Preheat oven to 175°C. Grease a 9-inch springform pan.
Whisk 3 egg whites with 50g sugar until glossy. Fold into a mixture of 150g flour and 50g sugar.
Pour the batter into the pan and bake for 20 minutes until golden. Cool completely.
For the dark chocolate mousse, crack 150g dark chocolate over 150ml hot water. Melt, then stir in 15g cocoa powder, 1 tsp vanilla extract, and 20g sugar.
Whisk 1 egg white with 20g sugar until stiff peaks form and fold into the melted chocolate.
Blitz 100ml cream until soft peaks form, then delicately blend into the chocolate mixture.
Assemble layers by spreading each mousse layer and chilling in the fridge to set.
For the white and milk chocolate mousse, melt and mix in the same method without cocoa and sugar adjustments, depending on flavor profile.
Top with parchment and decorative chocolate shavings.
Notes
Use a water bath to melt chocolate safely and maintain quality.
Chill whipped cream until assembly to prevent deflation.
Ensure mousse layers are smooth and even, using cling film to press them flat for uniformity.
Let the cake chill overnight for best results and to blend the flavors.
- Prep Time: 45
- Category: Trending
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 520
- Sugar: 45g
- Sodium: 60mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
