Directions
- 1Boil 150g of milk, 50g of sugar, and 1 tbsp of cocoa in a saucepan. Set aside.
- 2In a bowl, mix 2 eggs with 70g of sugar, 60ml of oil, 120g of milk, and a pinch of salt.
- 3Add 125g of flour and 1 tsp of baking powder to the wet ingredients. Mix well.
- 4Pour the batter into a 20cm diameter mold and bake for about 15 minutes at 170°C.
- 5Once the cake is out of the oven, soak it with the prepared syrup.
- 6Let the cake cool completely.
- 7In a saucepan, mix 130g of milk and 2 egg yolks. Cook over low heat until the mixture thickens.
- 8Pour the cooked mixture over 160g of dark chocolate and mix until smooth.
- 9Whip the 250g of cold whole cream until stiff peaks form.
- 10Gently fold the whipped cream into the chocolate ganache.
- 11Pour the mousse over the cooled cake and refrigerate for at least one night.
Ingredients
- 150 g milk
- 50 g sugar
- 1 tbsp cocoa
- 125 g flour
- 20 g cocoa
- 70 g sugar
- 1 tsp baking powder
- 1 pinch salt
- 60 ml oil
- 2 eggs
- 120 g milk
- 130 g milk
- 2 egg yolks
- 160 g dark chocolate
- 250 g cold whole cream
Equipment
saucepanwhiskspatula20cm diameter moldbaking traycake stand
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