Ingredients

 

For the mousse:

 

10.5 oz dark chocolate

16 floz heavy whipping cream

4 Tbsp sugar

3 Tbsp water

4 egg yolks

 

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For the sponges:

 

4 eggs

1/4 cup (90 grams) almond flour

1/2 cup sugar

1/2 cup + 2 Tbsp flour

A pinch of salt

 

 

Instructions

 

For the mousse:

 

1 - Melt the chocolate over a hot water bath stirring occasionally.

 

2 - Meanwhile, whip the cream to peaks and set aside.

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3 - Briefly beat egg yolks in a large bowl until smooth.

 

4 - In a saucepan over medium-low heat, boil the sugar and water to make a syrup. (The sugar must not be colored!) 

 

5 - Pour hot syrup on egg yolks and stir energetically. 

 

6 - Add melted chocolate and whisk until thick and shiny. 

 

7 - Add 1/3 of whipped cream at a time folding with a spatula until smooth and light.

 

8 -  Reserve in the fridge. 

 

 

For the sponges:

 

1 - Preheat oven to 350°F. 

 

2 - Separate the egg yolks from the whites. 

 

3 - Whip the egg whites with the salt until stiff.

 

4 - In a bowl, beat the egg yolks with the sugar, then add the flour and the almond flour, add the whipped egg whites. 

 

5 - Pour the batter into 3 greased pie dishes that have the same size and bake for 25 minutes. 

 

6 - Then remove the sponges from their baking dish. Place one sponge in a springform bakeware. (Or you can use a big enough saucepan).

Then, spread the first sponge with the chocolate mousse. Then, place another sponge on top, then spread with mousse, and place the last sponge on top. 

 

7 - Put in the fridge all night long.

8 - At serving time, remove the cake from the bakeware, place on a plate or cake holder, and spread the rest of the mousse on top and around the cake. Decorate with grated chocolate or chocolate flakes, and powdered sugar.