Description
I made this mousse cake with three layers of chocolate — dark, milk and white — each soft and silky, with a balanced flavour. The base is a thin sponge made with cocoa, eggs and just a sheet of gelatine — no butter and no baking powder. The mousse is light and fresh, a homemade version of a classic French dessert.
Ingredients
For the base (chocolate sponge):
fresh eggs, plain flour, sugar, natural vanilla, cocoa powder, one sheet of leaf gelatine.
For the mousse (each layer):
semi-whipped cream, egg yolk, sugar
- dark chocolate (first layer)
- milk chocolate (second layer)
- white chocolate (top layer)
