It has four element. First, is a chocolate genoise cake. I baked a genoise earlier Raspberry Cream Cake. This uses the chocolate version. I had a little trouble with the chocolate version because the ratio of flour, cornstarch and cocoa powder was quite a bit more than the classic genoise's flour and cornstarch. This resulted in the cake being a lot less light and much more dense. I'm wondering if there was an error here. I should have cut the cake into three layers (to use only two) but my cake was so short, I just cut it in two. (I have since learned there was a typo in the book. The correction is here. That explains my problem.)
The third element is the mousse! Making mousse is always eye opening. I love mousse and yet when I see the massive quantity of whip cream, eggs, and sugar going into the mixer it always reminds me to take it easy on my portion size.
The fourth element is the finishing. Whipped cream to cover the cake and chocolate shavings.
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