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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Yogurt and Cheese Sponge Cake

 


Ingredients

  • 3 whole eggs.
  • 1 pinch of salt.
  • 150g sugar.
  • 2 low-fat natural yogurts (240g).
  • 250g fresh cheese.
  • 1 packet of baking powder.
  • 80g cake flour.

You'll also need:

  • 1 loaf pan, 30x10cm.
  • Butter for greasing.
  • Parchment paper for the base.
  • Flour for dusting.

Preparation

Grease your loaf pan with butter and press the parchment paper onto the base, letting it hang over both ends - this makes it much easier to lift the cake out later.
Dust the pan lightly with flour.
Preheat your oven to 180°C, with heat from both top and bottom.
Beat the whole eggs together with the sugar and salt until well combined.
Add the yogurts and fresh cheese, then fold in the sifted flour last.
Beat everything well until you have a smooth, silky batter, then pour it into your prepared pan.
Bake for 30 to 35 minutes. Check that it's cooked through in the center with a toothpick before taking it out of the oven.
Turn the cake out of the pan and let it cool completely on a wire rack.
Before serving, cut the cake into generous squares.
If you like, you can dust them with powdered sugar - I chose to leave mine plain this time.

Happy baking!

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