Suprême Recipe
Chocolate with Topped chocolate with chocolate mousse and filled
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Ingredients
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Chocolate Base
Chocolate Mousse
Chocolate Topping
Method
Chocolate Base
- 1
Melt Chocolate and Butter
In a heatproof bowl, combine 200g of dark chocolate and 100g of unsalted butter. Melt them together over a pot of simmering water (double boiler) or in the microwave, stirring until smooth. Let it cool slightly.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together 100g of granulated sugar and 3 large eggs until pale and fluffy. Add the melted chocolate mixture and 1 tsp of vanilla extract, mixing well.
- 3
Combine Dry Ingredients
Sift together 50g of all-purpose flour and 20g of cocoa powder. Gradually fold the dry mixture into the wet ingredients until just combined.
- 4
Bake the Base
Preheat the oven to 180°C (350°F). Pour the batter into a greased and lined 9-inch round cake pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Chocolate Mousse
- 5
Melt Dark Chocolate
In a heatproof bowl, melt 150g of dark chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly.
- 6
Whip Heavy Cream
In a large mixing bowl, whip 300ml of heavy cream until soft peaks form. Be careful not to overwhip.
- 7
Prepare Egg Mixture
In another bowl, whisk 30g of granulated sugar with 2 large eggs until pale. Slowly incorporate the melted chocolate and 1 tsp of vanilla extract into the egg mixture.
- 8
Combine Mixtures
Gently fold the whipped cream into the chocolate-egg mixture until fully combined. Be careful not to deflate the cream.
- 9
Chill Mousse
Transfer the mousse to a bowl or individual serving dishes and refrigerate for at least 2 hours, or until set.
Chocolate Topping
- 10
Prepare Chocolate Ganache
In a small saucepan, heat 50ml of heavy cream until just simmering. Pour over 100g of dark chocolate in a bowl and let sit for a few minutes. Stir until smooth and glossy.
- 11
Top the Mousse
Once the mousse is set, pour the chocolate ganache over the top of the mousse layer. Allow it to set for at least 30 minutes before serving.