Ingredients:
COCOA SPONGE CAKE:
- 1 egg
- 30g sugar
- 15g hazelnut flour
- 24g flour
- 7g cocoa powder
- 1.5g baking powder
- 24g milk
- 28g seed oil
- 13g chocolate
CHOCOLATE MOUSSE:
- 210g milk
- 400ml cream
- 10g sugar
- 100g white chocolate
- 100g milk chocolate
- 85g dark chocolate
- 7.5g gelatin sheets
MIRROR GLAZE:
- 75g cocoa powder
- 225g sugar
- 7.5g gelatin sheets
- 37.5g water
- 174g water
- 240g cream
Directions:
Step 1: Cocoa Sponge Cake
- Melt the chocolate, oil, and milk in a bowl over hot water.
- In a separate bowl, mix the eggs with sugar, salt, flour, yeast, and cocoa.
- Combine the two mixtures and bake at 340°F (170°C) for 20 minutes.
Step 2: Chocolate Mousse
- Whip the cream with sugar and soak the gelatin, then dissolve it in hot milk.
- Melt the three chocolates and in each one, add the cream and gelatin.
- Form three separate mousses.
- Assemble the cake and leave it in the freezer for 12/24 hours.
Step 3: Mirror Glaze
- Leave the gelatin to soak, then melt it and put it in the freezer.
- In a saucepan, pour the cream, water, sugar, and cocoa. Cook together and add the gelatin.
Step 4: Assembly
- Cover the cake with the mirror glaze.
- Serve and enjoy this delightful treat!
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