Ingredients
- For Sponge:
- Eggs 3
- Caster sugar 3 ounce
- Flour 3 ounce
- Baking powder ½ tsp
- Vanilla essence 1 tsp
- For Filling:
- Milk 1 ½ cup
- Chocolate 4 ounces (grated)
- Eggs 2 separated
- Caster sugar 3 + 2 ounce
- Vanilla 1 tsp
- Gelatin powder 1 ½ tbsp (dissolved in ¼ cup water)
- Fresh cream ½ cup (whipped)
- For chocolate Ganache:
- Chocolate 6 ounces (grated)
- Fresh cream ½ cup
- Butter 1 tsp
- For Decoration:
- Olpers Cream 2 Cups
- Icing sugar 2 ounce
- Chocolate decoration as required
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Cooking Directions
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For Filling: In a sauce pan mix milk, cooking chocolate, egg yolks and 2 ounces sugar and cook stirring till thick.
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Remove and add in vanilla and dissolve gelatin.
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Cool and beat egg white stiff with remaining 3 ounce sugar.
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Fold in the cooled custard along with fresh cream.
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For Ganache: In a sauce pan put chocolate, fresh cream and butter.
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Cook till smooth for 5 minutes.
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To Assemble Cake: Cut cake in 2 layers, spread 1 layer in a 9 inch loose bottom pan.
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Moist with any fruit syrup, pour mousse filling and chill for 1 hour until firm.
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Cover with the second layer of sponge.
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Moist with syrup, pour chocolate ganache on top, again put to set in freezer till firm.
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Remove cake from tin and spread whipped cream on sides.
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Decorate with whipped cream and icing sugar on top and chocolate decorations.
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