Mont Diavolo


Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 hr

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

This is a spectacular dessert, the kind that your guests will go home talking about. A mountain of chocolate mousse is hidden under a layer of sponge cake covered in chocolate icing.


For the cake

  • 100 g ( oz) plain flour
  • 40 g (


Oven temperature Gas Mark 4/180°C/350°F

For the cake: preheat the oven. Line a 30 X 36 cm (12 X 14-inch) baking tray with baking parchment. Sift the flour, cocoa, baking powder and salt together three times. Break the eggs into a large heatproof bowl, preferably a copper