For about 5 portions
Cocoa sponge cake
55 g sugar
25 g flour
25 g cornflour
15g cocoa powder
Whisk the eggs and sugar in a bowl. Place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and mix until cool. Sift in the flour, cocoa powder and cornflour. Mix gently with a marysee. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.
Place in a hot oven at 210°C and immediately lower the temperature to 190 for 8 to 10 minutes. Leave to cool and cut out a 20X10cm rectangle of sponge cake.
Place your pastry frame on a dish and place the cocoa sponge cake on the bottom. Brush the sponge cake with a syrup (a mixture of 15g water, 15g sugar and a little alcohol brought to the boil).
90g dark chocolate
Soften the gelatine in a bowl of cold water. Heat the milk in a saucepan. Remove from the heat and add the wrung-out and softened gelatine. Stir to combine. Pour over the melted dark chocolate. Add and gently stir in the 135g of liquid cream previously whipped with an electric mixer. Pour into your pastry frame over the sponge cake. Place in the freezer for 15 minutes to harden.
2 egg yolks
100g of liquid cream
+ green food colouring
In a saucepan, heat the 100g of liquid cream with the mint leaves. Turn off the heat, cover the pan and leave to infuse for 15 minutes. Place the gelatine leaves in a bowl of cold water.
In a bowl, mix the yolks and sugar. Heat the cream a little more and pour over the yolks (remove the mint leaves beforehand). Mix and pour into the pan. While stirring, heat to 82/83°C. Remove from the heat and add the gelatine. Mix and set aside.
Whip the cold cream with an electric mixer and gradually add the icing sugar. Pour over the previous mixture and stir gently. I added a little green food colouring. Pour over the mousse, leaving about 3 mm for the icing, and return to the freezer.
Dark chocolate icing
45 g sugar
45 g glucose
25 ml water
45 g dark chocolate
30 ml unsweetened condensed milk or cream
2 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut into individual slices and leave to defrost in the fridge. Decorate with mint leaves. Put back in the fridge for at least 3/4 hours.