- 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
For Filling: In a sauce pan mix milk, cooking chocolate, egg yolks and 2 ounces sugar and cook stirring till thick.
Remove and add in vanilla and dissolve gelatin.
Cool and beat egg white stiff with remaining 3 ounce sugar.
Fold in the cooled custard along with fresh cream.
For Ganache: In a sauce pan put chocolate, fresh cream and butter.
Cook till smooth for 5 minutes.
To Assemble Cake: Cut cake in 2 layers, spread 1 layer in a 9 inch loose bottom pan.
Moist with any fruit syrup, pour mousse filling and chill for 1 hour until firm.
Cover with the second layer of sponge.
Moist with syrup, pour chocolate ganache on top, again put to set in freezer till firm.
Remove cake from tin and spread whipped cream on sides.
Decorate with whipped cream and icing sugar on top and chocolate decorations.
Ingredients Plain sweet biscuits 125 gm Unsalted butter 60 gm