Chocolate Biscuit
A combination cake of Savoy cake layered with chocolate mousse, requiring several hours of refrigeration to set properly.
Story
Imagine a delicate, cloud-like Savoy cake base enrobed in a luxurious layer of smooth, dark chocolate mousse, chilled for several hours until every bite offers the perfect balance of light, airy crumb and rich, creamy indulgence.
Ingredients
Savoy cake (prepared according to the recipe on page 64)
1 piece (approx. 22cm diameter)
dark chocolate
200 g
heavy cream (thick fresh cream)
2 tablespoons
eggs (yolks and whites separated)
4 pieces
Instructions
1
Soften Chocolate
Immerse the chocolate in boiling water for 20 minutes to soften it. Drain off the hot water, retaining only the chocolate.
2
Make Chocolate Sauce
Add heavy cream to the mixture while it is still hot and mix well. Add the egg yolks one by one.
3
Whip Egg Whites
Whip the egg whites until they form medium peaks, adding a small amount of sugar halfway through the whipping process, then switch to high speed to finish whipping.
4
Mix and Chill
Gently fold the whipped egg whites into the chocolate sauce. Chill for several hours.
5
Assemble
Cut the Savoy cake horizontally into two slices. Spread chocolate mousse on the bottom layer, then place the other slice on top. Chill.
