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By Flo Braker
Published 1984
Inspired by two famous chocolate desserts, Germany’s Black Forest torte and Hungary’s Rigo Jancsi, I like trimming the round cake into an octagon for a dramatic finishing touch. The chocolate mousse is smooth and silky with the divine taste of chocolate, not butter or egg whites.
If desired, make an octagonal-shaped stencil for a finishing touch: Mark a