Chocolate Biscuit
A combination cake of Savoy cake filled with chocolate mousse; chill for several hours before serving.
Ingredients
Savoy cake (made according to the recipe on page 64)
1 piece (approximately 22cm diameter)
Dark chocolate
200 g
Heavy cream (thick whipping cream)
2 tablespoons
Eggs (yolks and whites separated)
4 pieces
Instructions
1
Softening the chocolate
Soak the chocolate in boiling water for 20 minutes to soften. Pour off the hot water, keeping only the chocolate.
2
Making the chocolate sauce
Add the heavy cream while hot and mix. Add the egg yolks one at a time.
3
Whipping the egg whites
Beat the egg whites to medium-stiff peaks, adding a small amount of sugar halfway through, then finish at high speed.
4
Combining and chilling
Gently fold the whipped egg whites into the chocolate sauce. Refrigerate for several hours.
5
Assembly
Cut the Savoy cake horizontally into two slices. Spread the chocolate mousse on the bottom layer and top with the other slice. Refrigerate.
