The French Chef at Home is celebrating National Chocolate Week with a simple recipe for a sophisticated dessert. The mirror cake combines a light Genoese sponge with a rich decadent chocolate mousse finished with a deliciously flawless red mirror glaze – perfect for a cosy autumn evening.
For the Genoese sponge:
80g caster sugar
35g plain flour
20g corn flour
For the red glaze:
230g caster sugar
150g double cream
100g white chocolate
4 gelatine sheets
1 tsp red food colorant
For the chocolate mousse:
250g milk caramel chocolate (plain milk chocolate can also be used)
150ml whole milk
300g double cream
2 gelatine sheets
Beat the eggs in a bowl using an electric mixer. Keep mixing at full speed for 10 minutes until the mixture lightens. Add the flour, cornflour and cocoa to this mixture and mix gently. Line a baking tray (40cmX25cm) with greaseproof paper and evenly spread the Genoese on to it. Bake for 15 minutes at 180 degrees. Remove the sponge from the tray whilst still warm.
Place the two gelatine sheets into cold water until soft. Break the chocolate into pieces and place in a bowl. Boil the milk and pour it onto the chocolate. Whip the mixture using a whisk to produce a ganache. Add the gelatine to the ganache and stir and then let it cool. Whip the cream until it is a Chantilly texture. When the ganache has cooled to 40 degrees add it to the Chantilly cream and gently mix.
Assembling the cake
You will need a 7cmX6cm cylinder cake mould for each individual cake. Using the mould cut six circles out of the Genoese sponge. Leave the circles of sponge at the bottom of the mould and pour the chocolate mousse on top up to ¾ full. Leave in the freezer for 1 hour.
Put the four gelatine sheets in cold water to soften. Boil together water and the caster sugar. Add cream, mix and boil again. Remove the mixture from the heat and add the white chocolate, mix, then add the gelatine and mix again. Lastly, add the colorant and stir to combine. Let the mixture cool to 40 degrees.
Adding the glaze
After one hour in a freezer, remove the sponge from the moulds and arrange them on a cooling rack with a tray underneath to catch any drips. Using a ladle, slowly pour the glazing on top of the individual sponges. Place them back in the freezer for a few minutes then repeat the process. Do this twice to achieve the perfect red glaze.
Decorate the cakes with either fruits such as strawberries or more chocolate!