Ingredients
Equipment
Method
- Chop the milk and dark chocolate and place in a heatproof bowl.
- Heat the milk in a saucepan until it just starts to simmer.
- Pour the hot milk over the chocolate and let sit for 1 minute, then stir until smooth.
- Soak the gelatin in cold water for 5 minutes, then dissolve it in the warm chocolate mixture.
- Cover and chill the chocolate mixture for at least 1 hour or until thickened.
- Preheat your oven to 180°C (350°F) and line the bottom of a 26 cm (10-inch) springform pan with parchment paper.
- In a large bowl, beat the eggs, sugar, hot water, and salt with an electric mixer on high for 3 minutes.
- Sift the flour and cocoa powder together, then fold them into the egg mixture gently.
- Drizzle in the oil and fold just until combined, then pour into the prepared pan.
- Bake for 25–30 minutes until the cake springs back when touched. Let it cool in the pan.
- Once the chocolate mixture is thick, whisk it to smooth it out.
- Whip the cold cream to stiff peaks in a chilled bowl.
- Fold half the whipped cream into the chocolate, then fold in the rest until smooth.
- Spread half of the mousse evenly over the cooled sponge.
- Gently press the cream puffs into the mousse layer, then spoon the remaining mousse over them.
- Dust the top with cocoa powder and chill for at least 2 hours to set.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 14gCholesterol: 80mgSodium: 120mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 40mgIron: 2mg
Notes
Use high-quality chocolate for the best flavor. Chill your mixing bowl before whipping the cream for better results. Store the cake covered in the refrigerator for up to 3 days. If you need a dairy-free version, substitute with almond or oat milk and use vegan chocolate with agar-agar instead of gelatin. For added flair, garnish with fresh raspberries or serve with a drizzle of melted white chocolate.
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