TRIPLE CHOCOLATE MOUSSE CAKE

A cake composed of chocolate cookies and layers of chocolate Ganache, topped with chocolate icing.

INGREDIENTS

For 6 people

For the cookie(s):

• Egg(s): 5 piece(s)
• Powdered sugar: 150 g
• Wheat flour: 135 g
• Unsweetened cocoa powder: 15 g

For the Ganache:

• Whole liquid cream: 20 cl
• Dark chocolate: 200 g

For glazing:

• Peanut oil: 8 cl
• Dark chocolate: 150 g
• For the mold (s)
• Soft butter: 10 g
• Wheat flour: 10 g

DIRECTIONS

1. FOR THE COOKIE

1. Preheat the oven to 200 °C (th. 6-7).
2. Butter and flour the pan.
3. Mix and sift together the flour and cocoa powder.
4. Using a mixer, blanch the eggs and sugar until the mixture is well frothy and has tripled in volume. The consistency is good when traces can be formed which remain drawn for a few seconds on the surface.
5. Incorporate then delicately the flour-cocoa mixture in powder with the help of a Maryse, then pour immediately the sponge cake in the mold.
6. Bake at 200 °C for 20 minutes and then allow to cool completely.

2. FOR THE GANACHE

1. Place the chocolate pieces in a salad bowl.
2. Bring the cream to the boil in a saucepan, then pour half of it over the chocolate pieces. When the chocolate has melted, stir gently, starting from the center of the bowl and working toward the edges.
3. Finally, stir in the remaining cream and allow it to cool slightly.

3. FOR THE ICING

1. Melt the chocolate with the oil in a double boiler.

4. FOR DRESSING

1. When the cake has completely cooled, cut it into 3 discs. Place a layer of ganache between each sponge cake disc and finish with a layer of ganache. Then pour the hot icing on top and let it coat the whole cake.
2. Let stand in a cool place to allow the icing to set. Serve in portions.