This week in Anne’s Retro Kitchen, I am making a mouthwatering 90s dessert by chef Daco Mond.
For my Anne’s Retro Kitchen series on RTL, I’m recreating these recipes in my own kitchen exactly as they were — and seeing if they still hold up today.
Watch me (and Daco Mond) make this recipe here on RTL Play.
For the sponge:
3 eggs
95g sugar
90g flour (T45)
1 pinch salt
For the syrup:
1 tbsp kirsch
50ml water
50g sugar
For the chocolate mousse:
3 eggs
200g chocolate
60g sugar
100g soft butter
2 tbsp Grand Marnier
2 tbsp flaked almonds
Cocoa powder
For the sabayon:
2 egg yolks
100ml coffee
50g sugar
2 tbsp Grand Marnier
For the meringues:
100g chocolate
2 tbsp milk
2 egg whites
100g sugar
1 tbsp cocoa powder
Serves 4
For the sponge:
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. In a separate bowl, whisk the egg yolks with the sugar until pale and fluffy. Add the flour, then gently fold in the whipped egg whites.
Spread the batter onto a baking tray lined with baking paper and smooth it out evenly. Bake at 180°C for 25–30 minutes.
Meanwhile prepare the syrup: heat the kirsch, water and sugar in a saucepan until the sugar has dissolved.
As soon as the sponge comes out of the oven, remove the baking paper and cut the sponge into two strips to fit the cake mould.
For the mousse:
Melt the chocolate and butter together over a bain-marie.
Separate the eggs and beat the egg whites with a pinch of salt until stiff.
Whisk the egg yolks with the sugar until pale, then mix in the melted chocolate and Grand Marnier.
Gently fold the whipped egg whites into the chocolate mixture.
Assembly:
Line a loaf tin or mould with cling film. Place one layer of sponge into the mould and brush with syrup. Cover with the chocolate mousse. Top with the second sponge layer, brush with syrup and cover with cling film. Refrigerate for 4–6 hours.
Remove the cake from the mould and unwrap.
Toast the flaked almonds in a dry frying pan. Press them onto the sides of the mousse cake so they stick.
Dust the top generously with cocoa powder.
For the sabayon:
Mix the egg yolks and sugar in a saucepan.
Add the coffee and Grand Marnier and heat over a bain-marie, whisking constantly until thickened.
For the meringues:
Melt the chocolate over a bain-marie and stir in the milk.
Place the egg whites and sugar in a bowl over a bain-marie and whisk with an electric mixer for 4–5 minutes until stiff and glossy.
Remove from the heat and continue whisking for another 3 minutes.
Line a baking tray with baking paper. Pipe small meringue domes onto the tray.
Make a small indentation in the centre of each meringue and spoon in a little melted chocolate. Cover with a little more meringue.
Bake at 100°C for about 45 minutes.
Serve a slice of chocolate mousse cake with sabayon and meringues on the side.
