This was excellent! The base of the cake should have been chocolate cake but we were running short on time so we used plain cake...bummer...I bet it would have been even better with chocolate The outside of the cake is a very thin layer of cake that is decorated with pâte a cornet (an almost brownie-like mixture that you can spread over a stencil to create a pattern, then remove the stencil, chill, cover in cake batter and bake...how cool?!) The whole thing is filled with alternating layers of dark chocolate and white chocolate mousse and then topped with whipped cream rosettes and curls of chocolate (we used gianduja--hazelnut flavored--chocolate but anything would work) for decoration. The mousse was thick and so rich, the cake was, well, cake and the gianduja chocolate is so delicious and decadent. Yum!
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| Look at those beautiful layers of mousse! |
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