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Swiss chocolate cake by dr.CAFE

epicure 6 February 2014
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Vegetarian-friendly
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Savour the soft textures of dark chocolate sponge, layered with bittersweet velvety chocolate mousse and coated in chocolate ganache.

Serves 12 Prep time 30 minutes + overnight chill time
Cook time 25 minutes

50ml fresh whole milk
250ml topping cream or sweetened whipping cream
25g unsalted butter
150g dark chocolate couverture
10-inch chocolate sponge cake (approximately 600g), sliced into 3 even layers

  • To make the chocolate ganache, combine the milk, 100ml topping cream and butter in a medium saucepan over low heat. Bring to a gentle boil.
  • As soon as the mixture comes to a boil, remove the pan from heat and stir in the dark chocolate couverture. Stir until well incorporated.
  • Let cool and fridge overnight for it to develop a thick, creamy consistency.
  • To make the chocolate mousse, measure out 150g of chocolate ganache and combine with remaining topping cream. Beat until light and fluffy.
  • Spread the mousse between each layer of chocolate sponge, then freeze the cake for 3 hours.
  • Coat the outsides of the cake with reserved chocolate ganache.

From m(int.) Network

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