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Video(s) included:
Learn how to make an airy and super moist dark chocolate mousse cake on a light and puffy french – breton shortcrust.
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Recipes (for a big spring form)
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Sablé:
8 Egg Yolks
320g brown or Caster Sugar
320g unsalted Butter
3g Salt (a good pinch)
450g all purpose flour
1 Teaspoon of Baking Powder
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Chocolate FIlling:
150g unsalted Butter
300ml heavy Cream
300g dark chocolate
150g brown or Caster Sugar
3 Eggs
3 Egg yolks
Mark of 1 Vanilla Beans or a Teaspoon of Vanilla Extract
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My kitchen machine (good value for money):
The Baking Form:
My knife:
Music: Jason Shaw – Acoustic Shuffle
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