Ingredients
300 g chocolate
185 g butter
1 cup sugar
10 eggs, separated
300 ml whipped cream
Method
Sources
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dataset
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web↗ link
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White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Melt chocolate and butter in a bowl for 1 1/2- 2 minutes on HIGH. Preheat oven to 180degC. Beat 1/2 cup sugar and egg yolks together until thick and creamy. Stir in melted chocolate and butter. Beat egg whites until stiff peaks form. Gradually add remaining sugar and beat until thick and glossy. Fold egg whites gently into chocolate mixture. Pour three quarters mixture into a lined and greased springform pan. Bake on low rack for 35- 40 minutes on CONVECTION 180C. Allow to cool slightly. Pour remaining mousse over cake. Refrigerate overnight. Decorate with whipped cream and chocolate squares round the edges.