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Cake chocolat


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2 eggs
30 grams of sugar
40 grams of flour

For the mousse:

6 eggs
100 grams of sugar
100 grams of dark chocolate
3 sheets of gelatin
50 milliliters of milk
200 milliliters of whipping cream


  1. Beat the eggs with the sugar until they triple their volume. Add the sifted flour and mix. Pour this dough into a lightly greased mold and cook, in a preheated oven at 180 °C, between 12 and 15 minutes. Remove and let cool on a wire rack.
  2. Prepare the mousse. Leave the gelatin sheets to soak in water for 30 minutes. Crack the eggs and separate the yolks from the whites. Chop the chocolate, melt it in a casserole in a bain-marie and let it warm. Beat the egg yolks with the sugar, add the melted chocolate and stir. Heat the milk. Drain the gelatin, chop it up and dissolve it in the hot milk. Add this preparation to the melted chocolate and stir well. Whip the cream and incorporate it into the chocolate preparation. Beat the egg whites until stiff and add them with enveloping movements from the bottom up. Pour the mousse over the cake.
  3. Book in the fridge for a minimum of 12 hours so that it is well established.

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