Chocolate Mousse Gâteau

Preparation info

    • Difficulty


Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

  • About

This recipe involves two separate classic culinary techniques: the making of chocolate génoise and the preparation of chocolate mousse. The mousse can be eaten as a pudding in its own right (simply spoon into ramekins or small glasses and chill) and the génoise can also be used in any number of gâteaux, including that old faithful Black Forest My finished product is an adaptation of a sachertorte, but lighter, and the mousse is quite heretical.

In Britain, learning to make a Victoria sponge has always been an essential part of what used to be called domestic science. I am sure this is why people have more difficulty making a génoise. With the widespread use of food mixers, however, achieving a consistent and light result has become child’s play indeed.

It is not intrinsically hard to achieve a light texture but the technique is very different from that for a Victoria sponge. If you have made the Sauternes and Olive Oil Cake successfully then you will not have a problem, for they are very similar in execution. Should your first attempt prove a little dry and heavy, just soak the sponge with some suitable alcohol. It will still be delicious.

Génoise sponges are best baked the day before they are needed as they will slice better after a night’s rest unmoulded, allowed to cool completely and stored in an airtight container. They also freeze well.