This cake isn't difficult to make! I can confirm this because I made it myself, despite a very busy schedule. The recipe simply requires a little precision, especially when weighing the ingredients.

This dessert consists of a sponge cake, a chocolate mousse, a forest fruit insert and a chocolate mirror glaze.

The Genoese

Ingredients

• 4 eggs
• 125 g of flour
• 125 g of sugar
• ½ packet of baking powder
• 1 pinch of salt
• A little oil or margarine for the mold

Preparation

Separate the egg whites from the yolks.

Whisk the egg whites with a pinch of salt until stiff peaks form. Once they are firm, add the sugar and continue whisking for two minutes.

Next, incorporate the egg yolks one by one. Reduce the speed of the mixer, then add the flour, which has been previously mixed with the baking powder.

Grease or oil an 18cm diameter cake tin with margarine. Pour in the batter and bake in a preheated oven at 180°C for 20 minutes.

Once the sponge cake is cooked, take it out of the oven and let it cool.

Chocolate mousse

Ingredients

• 200g of dark chocolate, or milk chocolate according to your taste
• 5 eggs
• 50g of margarine
• 70g of icing sugar
• 1 pinch of salt

Preparation

Separate the egg whites from the yolks.

Whisk the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar.

Melt the chocolate squares with the margarine.

Using a mixer, blend the egg yolks with the melted chocolate and margarine until smooth and lump-free.

Gently fold the beaten egg whites into this mixture, taking care not to deflate them too much. Mix until you obtain a light mousse.

The wild berry insert

Ingredients

• 150g of frozen wild berry puree
• 15 g of powdered sugar
• 2.5 g of gelatin or 3 g of pectin

Preparation

If you are using gelatin, soak it in half a glass of cold water for 10 minutes.

Heat the wild berry puree with the sugar until boiling.

Remove the pan from the heat, add the gelatin and mix thoroughly.

Pour the mixture into an 18cm diameter mold, the same size as the sponge cake, then place it in the freezer.

Chocolate mirror glaze

Ingredients

• 210 g of caster sugar
• 75 g of water
• 70g of unsweetened cocoa powder
• 145g of Nutrifil liquid cream or soy cream for a pareve version
• 8 g of powdered gelatin

Preparation

Soak the gelatin in a large bowl of cold water. If using powdered gelatin, add exactly six times its weight in water.

Heat the cream over low heat.

Pour the water and sugar into a saucepan, then bring the mixture to a temperature of 103°C.

Remove the saucepan from the heat. Add the cocoa powder, preferably sifted, then mix without incorporating air.

Add the drained gelatin and the warm cream. Blend with an immersion blender, being careful not to incorporate air.

Use the icing when it reaches approximately 30°C.

Assembling the dessert

1. Cut the sponge cake in half.
2. Place one half of the sponge cake at the bottom of an 18 cm ring, the sides of which have been covered with a strip to allow for easy unmolding of the dessert.
3. Add half of the chocolate mousse.
4. Place the cake in the freezer for 30 minutes.
5. Place the forest fruit insert on top of the mousse.
6. Add the second layer of sponge cake.
7. Cover with the remaining chocolate mousse.
8. Place the dessert in the freezer for one hour, then unmold it.
9. Pour the mirror glaze over the cake.
10. Add the decoration of your choice.

Enjoy your food !