This dessert is sometimes called the “Marquise de chocolate”
Sponge cake base:
3 large eggs
6 tablespoons powdered sugar
3 tablespoons corn starch
3 tablespoons of cocoa powder
50 g flour
300 g dark chocolate ( minimum 65% cocoa )
2 tablespoons Grand Marnier
2 tablespoons orange juice
3 large eggs
2 tablespoons granulated sugar
3 tablespoons honey
1 Cup heavy cream
cocoa powder for dusting
First, make the biscuit . Preheat the oven to 200C . Beat the egg whites , gradually add sugar and beat meringue until stable peaks And in another bowl beat the egg yolks until foamy and add to proteins.Sift cornstarch , cocoa powder and flour , combine it with meringue. Flatten the dough on parchment , about 25-28 cm circle . no problem, if crooked:) Bake for 7-8 minutes , then remove to a rack to cool and remove the parchment
For the mousse, first melt the chocolate in a water bath . Remove the bowl from heat and let cool slightly , then add the Grand Marnier and orange juice and leave on very low heat .
With a mixer beat the eggs in a bowl until fluffy . Add the sugar and honey. Put in a water bath with boiling water slowly and beat until the mixture will increase more than tripled in volume , 5-10 minutes. Remove from the heat and continue to beat until cool .
Whip the cream until soft peaks form . Fold into the egg mixture , add the chocolate and stir until smooth .
Cut a neat circle out of the cake using a muffin tin (or any other form which is more NRA), and put it on the bottom of the form , grease it (a few tablespoons) Grand Marnier , then a chocolate mousse to put on top . Flatten with a spatula and place in the refrigerator for at least 6 hours .
Before serving, sprinkle with some powder, you can decorate with fruit or serve with ice cream . On portions is cut by the heated knife.