CHOCOLATE CAKE / GATEAU AU CHOCOLAT / TRIANGLE CHOCOLATE CAKE / RECIPE IN ENGLISH, FRENCH & TAMIL

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can yield a lighter texture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces calories while maintaining creaminess.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Beat the eggs with the sugar until the mixture triples in volume.

Gently add the flour and cocoa powder.

Pour the foamy sponge cake mixture onto a baking mat.

Bake in a preheated oven at 180°C for 10 minutes.

Once out of the oven, roll up the cake in a damp cloth and let it cool.

Cut a rectangle from the cooled cake to fit the base of the mold.

Brush the remaining cake with raspberry jam and roll it up.

Wrap the cake in cling film and place in the freezer for at least an hour.

Heat 10 cl of liquid cream in a saucepan.

Add the hydrated gelatin to the hot cream and let it dissolve, then add the melted chocolate.

Mix to obtain a smooth and shiny ganache and let it cool slightly.

Whip the remaining cream with the sugar until firm.

Gradually incorporate the ganache into the whipped cream to make the mousse.

Line the mold with cling film, pour half of the mousse, place the rolled cake, then add the rest of the mousse, and finally the rectangle of biscuit.

Freeze overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens