This cake isn't difficult to make, I can confirm that since I made it myself, and as I'm always in a hurry due to my busy schedule, this recipe isn't too long but requires a little more precision with the ingredient measurements 🙂

This cake will require a sponge base, a chocolate mousse, a red fruit insert, and a shiny chocolate fondant!

Sponge cake recipe:

4 eggs
125g of flour
125g of sugar
Half a packet of baking powder

Whisk the egg whites until stiff peaks form, adding a pinch of salt. Once the whites are firm, add the sugar. Then wait two minutes, add the egg yolks one at a time, and finally fold in the flour, which has been previously mixed with the baking powder, reducing the speed of the electric mixer.

Grease (or use margarine) your 18cm cake tin and bake in a preheated oven at 180°C for 20 minutes. Once baked, remove from the oven and let cool.

Chocolate mousse recipe

Ingredients : 

200g of dark chocolate (or dairy chocolate according to your taste)

5 eggs

50g of margarine

70g of powdered icing sugar

A pinch of salt

Preparation :

1 – Separate the egg whites from the yolks, whisk the egg whites with a pinch of salt, gradually add the sugar when the white is stiff.

Melt the chocolate squares with the margarine. .

2 – Next, mix the egg yolks and melted chocolate with the margarine using a mixer to make a smooth, lump-free mixture.

Gently combine preparations 1 and 2 (without deflating the egg whites too much) until a light mousse is obtained.

Forest fruit insert:

Ingredients :

150g of frozen mixed berry puree

15g of powdered sugar

2.5 g of gelatin or 3 g of pectin

Preparation : 

Soak the gelatin in half a glass of cold water for 10 minutes.

Heat your fruit puree with the sugar until it boils.

Remove from heat, add the gelatin and mix well

Place your pectin in a mold the same size as the sponge cake (18 cm) and freeze it.

Mirror glaze 

Ingredients :

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

Soak the gelatin in a large bowl of cold water (if you are using powdered gelatin, add 6 times its weight in water, no more!).

Heat the cream over low heat.

Pour the water and sugar into a saucepan and bring to a boil at 103°C.

Remove from heat and add the cocoa powder (it is best to sift it) and mix without incorporating air.

Add the drained gelatin and the hot cream, then blend using an immersion blender, trying not to incorporate air.

Use it when it is around 30°C.

Assembling the cake 

1 – Cut your sponge cake in half

2 – Place the sponge cake at the bottom of the mold with a ring covered with a strip on the sides so that it can be easily removed

3 – Add half of the chocolate mousse

5 – Leave in the freezer for half an hour

6 – Then place the wild berry insert on top

7 – Add the second layer of sponge cake

8 – Cover with the remaining mousse and freeze for one hour, then unmold.

9 – Pour the mirror glaze

10 – Add the decoration of your choice that you can Find it in our shop!

Enjoy your food !