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Moist chocolate cake, chocolate mousse drops and chocolate tiles |

Chocolate, Cream, Biscuit Dough

Melted chocolate cake with a duo of chocolates mousse and chocolate tiles.


Let your creativity bloom for the cake decorations.


Recipe for 12 tapas

For the melted chocolate cake

125 Gr
200 Gr
Dark chocolate
250 Gr
4 Unit(s)
Egg yolk
125 Gr
0.50 Bag(s)
Baking powder
4 Unit(s)
Egg white

For the chocolate mousse

205 Ml
35% whipping cream
125 Gr
Dark chocolate

For the chocolate tiles

150 Gr
Dark chocolate
15 Gr
Unsweetened grated coconut

For the chocolate sauce

200 Ml
100 Gr
50 Gr
Cocoa powder

For the chantilly

200 Ml
35% whipping cream
80 Gr
White chocolate
1 Tsp
Vanilla extract
Moist chocolate cake, chocolate mousse drops and chocolate tiles |

Preparation time: 60 min

Preheat your four at 356 °F

  • For the preparations

    Tamiser the flour and the baking powder together. Seperate the egg yolks from the egg whites. Spread some butter and some flour at the bottom of the cke pan. Melt the chocolate for the tiles in a bain marie. Cut the vanilla beans in half on the long way, scrubb it to remove the seeds and put it in a quarter of the cream for the chantilly.

  • For the melted chocolate cake

    In a bain marie, melt the chocolate and the butter. In a bowl, mix the egg yolks and 200g of sugar, blanche it well. Whip the egg whites with the rest of the sugar. Mix the chocolate and the butter with the the blanched egg yolks, flip the flour and the baking powder Inside. End it by adding the whipped egg white. Pour the mix in the cake pan and cook it for 35 minutes in the oven. To make sure that it's cooked, stick the top of a blade in the cake, if it goes out dry, it's cooked.

  • For the chocolate mousse

    Melt the chocolate in a bain marie, and whip the cream aside. When the chocolate is melted, let it rest for 5 minutes, add a quarter of the whipped cream, when it's smooth add the rest of the cream Put the mix in a pastry pocket to make some different size drops on the cake.

  • For the white chantilly

    Boil the 1/2 of the 35% cream (100 ml) with the vanilla. Pour the hot cream over the white chocolate, mix well with a whisk. Remove the pods, add the rest of the cold cream. Ideally store overnight in the fridge, before whipping like whipped cream.

  • For the chocolate tiles

    Mix the melted dark chocolate, put it in the fridge by mixing it sometimes to low the temp at 30C. Pass it gently over a bain marie to heat it up to 32C. At this temp, you can spread it on a plastic surface (rhodoide) with a spatula. Sprinkle the coconut on the top before you put it in the fridge.

  • For the dark cacao sauce

    In a pan put all the ingredients, bring it to boil, and let cook on medium heat for 3 to 4 minutes.Cool the sauce down before serving it.

Let your creativity bloom for the cake decorations.

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