An exquisite blend of sweet and bitter chocolate with refreshing mint. This dessert will elevate any occasion.
Ingredients:
Chocolate Sponge
- Eggs – 4
- Sugar – 120 g
- Cocoa – 40 g
- Butter – 60 g
- Potato flour – 20 g
- Wheat flour – 110 g
- Baking powder – 1 teaspoon
- Whiskey – 3 tablespoons
Mint Infusion
- Mint tea – 8 g
- Sugar – 75 g
- Water – 30 ml
Chocolate-Mint Mousse
- Eggs – 4
- Mint-filled chocolates – 200 g
- Milk chocolate – 100 g
- 30% cream – 600 ml
- Water – 300 ml
- Gelatin – 10 g
Decoration
- Dark chocolate (>70% cocoa) – 100 g
- Milk chocolate – 100 g
- Fresh mint – 2 g
Preparation:
Chocolate Sponge Beat eggs until fluffy, gradually adding sugar towards the end. Sift in flour, potato flour, baking powder, and cocoa into the mixture. Gently fold all ingredients. Add melted and cooled butter and whiskey (optional). Transfer the mixture to a 22 cm diameter cake tin. Bake for approximately 30 minutes at 170°C with convection or 180°C without convection. Allow to cool.
Mint Infusion Steep the mint tea covered for 10 minutes. Sweeten with sugar.
Chocolate-Mint Mousse Soak gelatin in cold water and set aside to swell. Crush milk chocolate and mint-filled chocolates into smaller pieces and melt. Beat egg yolks, gradually pouring 50 ml of mint infusion over them. Whip the cream. Pour the melted chocolate alternately with whipped egg yolks and cream. Then add the swollen gelatin and the remaining chocolate and egg yolks. Mix vigorously.
Trim the top off the cooled sponge, dividing it into three layers (each about 1 cm thick). Place the bottom layer of the sponge in the cake tin, drizzle with the cooled mint infusion, and spread with chocolate-mint mousse. Repeat with the remaining sponge layers, stacking them on top of each other. Chill the assembled cake in the refrigerator for about 2 hours.
Break the dark chocolate and milk chocolate into pieces, place them in separate bowls, and melt. Once melted, mix both chocolates until they are cool (tempering). Pour the cooled dark chocolate evenly onto a foil-lined baking sheet or granite slab, spreading it thinly. Allow to set in a cool place. Pour the cooled milk chocolate onto another foil-lined baking sheet or granite slab, spreading it thinly. Wait for the chocolate to set, then scrape curls of chocolate using a sharp knife or spatula.
Decorate the sides of the cake with pieces of broken dark chocolate and sprinkle the top with curls of milk chocolate and mint leaves.
