A fluffy sponge, airy mousse, thick glaze, and crunchy additions – all made of chocolate! This cake is a true delight.
Ingredients
Chocolate Sponge
- Eggs: 4 pieces
- Amaretto liqueur: 3 tablespoons
- Sugar: 120 g
- Cocoa powder: 40 g
- Baking powder: 1 level teaspoon
- Butter: 60 g
- Potato starch: 20 g
- Wheat flour: 110 g
- Sponge biscuits
Syrup for Soaking
- Amaretto liqueur: 50 ml
- Sugar: 60 g
- Water: 60 ml
Glossy Glaze
- Sugar: 250 g
- Cocoa powder: 100 g
- Honey: 50 g
- 30% cream: 200 ml
- Water: 265 ml
- Gelatin: 25 g
Crunchy Chocolate Layer
- Milk chocolate with crisps: 400 g
- Butter: 40 g
- Olive oil: 55 ml
Chocolate Mousse
- Gelatin: 1 teaspoon
- Egg yolks: 4 pieces
- Amaretto liqueur: 15 ml
- Sugar: 50 g
- Vanilla sugar: 1 packet
- Dark chocolate: 100 g
- 30% cream: 150 g
- Water: 70 ml
Decoration
- Chocolate sticks: 30 g
- Chocolate-covered wafers: 50 g
Preparation
Chocolate Sponge
- Melt the butter and let it cool to room temperature. Beat eggs with sugar until fluffy. Grease the cake pan with a small amount of melted butter. Sprinkle the form evenly with crumbled sponge biscuits.
- Sift flour, potato starch, baking powder, and cocoa into the beaten eggs. Gently mix. Add melted butter and amaretto. Transfer the mixture to the cake pan.
- Bake at 170°C (with convection) or 180°C (without convection) for about 30 minutes. Allow to cool.
Syrup for Soaking
- Boil water with sugar (after boiling, cook for an additional 30-40 seconds). After cooling the syrup, add amaretto.
Glossy Glaze
- Boil sugar, 225 ml of water, cream, and cocoa. Add honey. Dissolve gelatin in the remaining 40 ml of water and add it to the glaze. Mix until the gelatin is completely dissolved. Finally, blend the glaze and strain it through a sieve.
- Pour the warm glaze into a bowl, wrap it tightly in plastic wrap, and let it cool down.
Crunchy Chocolate Layer
- Melt the chocolate in the microwave. Add olive oil and softened butter. Trim the top of the cooled sponge (level it), then cut it in half lengthwise. Place the bottom layer in a cake ring. Drizzle with syrup and spread the crunchy chocolate layer on top.
- Smooth the surface and place the second sponge layer, drizzle with syrup as well. Place in the fridge for about 30 minutes.
Chocolate Mousse
- Melt the chocolate in the microwave. Boil 50 ml of water with sugar and vanilla sugar.
- Gradually pour the boiling syrup over the beaten egg yolks (beat until fluffy).
- Dissolve gelatin in the remaining 20 ml of water. Whip the cooled cream.
- Gradually add whipped cream to the melted chocolate, alternating with beaten egg yolks, add the dissolved gelatin and amaretto, and mix everything thoroughly. Pour the prepared mousse onto the cooled cake.
- Refrigerate the cake for an hour, then freeze it for a few hours.
Decoration
- Remove the cake ring using a blowtorch or hairdryer. Place it in the freezer for a few moments. After removing it, pour the glossy glaze over the cake, which you melt in the microwave in batches and strain through a sieve (the glaze should be cool and start to gel).
- For decoration, use wafer sticks and chocolate sticks.
The cake is ready to be served after 2-3 hours from taking it out of the freezer.
- If necessary, prepare a chocolate cream to fill in the gaps in the cake before pouring the glossy glaze (2 tablespoons of softened butter and 3 tablespoons of chocolate glaze, mix well). Gently spread the sides with the prepared cream. Place it back in the freezer for a few minutes.
