Preparation: 20 minutes
Cooking: 5 minutes
Total time: 25 minutes
1 packet of savoyard biscuits (savoiardi or also known as finger biscuits)
200 gr of really good dark chocolate 70%
50 gr of brown sugar
20 Cl of Fresh cream
optional: Rhum, nuts
Cut the chocolate in small pieces.
Melt your chocolate on low heat in a sauce pan, stir to avoid burning till melted.
Remove the sauce pan from the heat.
Add the yolk and mix well.
Whip the white eggs firm till picks form and fold them in the melted chocolate without breaking the foam.
Whip the fresh cream in chantilly (easier with really cold cream) and add the sugar at the end.
Combine the chocolate and cream, reserve in the fridge.
Pour 20 cl of water and few drops of vanilla essence in a bowl. (add a teaspoon of rhum if you want)
Dip the biscuits one by one in the liquid, not too much to avoid them to crumble.
Use a round dish, side as high as the biscuits (could be a soufflé dish).
Cover the bottom and side of the dish with biscuits.
Pour the chocolate mousse half way.
Sprinkle with nuts if you chose this option, hazelnuts are my favorite.
Finish to pour the chocolate mousse.
Cover with a raw of biscuits dipped in vanilla water.
Reserve in the fridge few hours to let it set.
Remove the cake upside down on a plate and serve!
Beautiful as it is or with vanilla cream.
Drink a nice champagne with strawberry.
1 serving: a good slice (2 biscuits wide)
Fat: 22 gr
Protein: 6 gr
Carbohydrates: 12 gr
High in calories but sooooo good. Prefect birthday cake:)