Ingredients :
Chocolate sponge cake:
4 eggs
110 of sugar
55g of flour
25 of bitter cocoa
Soaking:
150ml of milk
3 tablespoons of unsweetened cocoa powder
1 tsp of vanilla extract
Chocolate mousse:
450ml of full liquid cream
100g of dark chocolate
100g of milk chocolate
25g of icing sugar
Preparation :
Making the sponge cake:
Whisk the eggs with a stand mixer, then increase the speed and add the sugar. Continue whisking for 5 to 8 minutes, until the mixture has tripled in volume and forms a ribbon. Sift the flour and cocoa powder together and gently fold them in in two additions using a spatula.
Place the sponge cake in a 22cm springform pan at 180 degrees for 20 minutes.
For soaking, heat the milk with a tablespoon of vanilla extract, add the unsweetened cocoa that has been sifted, and a little instant coffee if you like, when it is nice and hot, remove from the heat.
Remove your warm and cooled sponge cake from the mold and pierce it with a fork while leaving it in its dish, and soak it with the still warm chocolate milk sauce; and set the sponge cake aside. .
To prepare the mousse, melt both milk and dark chocolate in a double boiler. Set some chocolate aside in a small glass for decoration. (If you forgot, melt half a bar of dark chocolate and place it in a piping bag.)
Meanwhile, whip the heavy cream. When it starts to foam, gradually add the icing sugar. Beat until the cream is not completely stiff but still slightly runny. Take a small amount of the cream and add it to the melted, lukewarm chocolate (not cold or hot!). Then add this mixture back to the remaining cream and whip until stiff peaks form.
Pour the mousse onto your soaked sponge cake, and smooth it out, then add lines of melted chocolate (which we set aside earlier!) using a piping bag, the width of the cake and spaced apart, then with a toothpick I draw lines in the other direction, once at the top and once at the bottom, alternating (like a mille-feuille) cleaning your toothpick between two.
Leave the cake in the refrigerator for three hours, and ideally overnight, before eating!
Recipe in pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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