For the chocolate sponge cake:
4 egg whites, 2 egg yolks, 1/4 tsp. cream of tartar,
1 pinch salt, 1/3 cup sugar, 1 tsp. vanilla extract,
1/4 cup flour, 1/4 cup cocoa powder. For the chocolate mousse:
follow my chocolate mousse recipe. For decorating the chocolate mousse cake:
5 cubes semi-sweet baker's chocolate,
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring.
Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler, then cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.