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Help with a chocolate dessert recipe!!

julia375's picture

Help with a chocolate dessert recipe!!

I've been trying to make this chocolate tart/ cake/ dessert thing for some years now but cannot find any recipe even close to it, part of the problem is that I'm not even sure what it's called in English or any other language for that matter. Could anyone please suggest a possible recipe for it?

(In case any Greek reads this, it's sold in a shop in Alimos, Kalamaki called Palet.)

The topping is some sort of caramel chocolate thing that is a bit solid.

Beneath it are layers of what seems like extremely soft and thin layers of cake and some kind of extremely soft, smooth but firm cream that's very close to chocolate mousse in texture.

It's also a moist kind of dessert (even the cakey part isn't dry, it's sort of moist from the cream layers that separate it).

The key thing about this chocolate thing and what separates it from the other types of similar things I've had is how light/ easy on the stomach it is; it doesn't leave you with a bloated feeling (perhaps this has something to do with the ingredients).

Needless to say, it's quite sweet.

Below are some pictures of it. 


PaddyL's picture

Could it be a thin genoise layered with buttercream filling?  I don't know about the top, though, except that there could be a caramel glaze with a chocolate ganache over that.  The genoise layers would most probably be soaked with some sort of syrup, before it's all put together.  That's all I can think of at the moment, but I'll go through some of my specialty cake/pastry books and see what I can find.

FlourChild's picture

Here's a photo of a slice of cake I made recently, it looks to me like it might be a similar sort of concoction:

I agree with the other poster that the cake looks like a sponge-type cake, but I think the filling may be lighter than a buttercream.

My version was a sponge made with just whipped eggs, sugar and toasted ground nuts as the flour- the nuts give a bit of texture and make the cake very, very moist.  There are also versions of that same cake made from chocolate, or cocoa, or a mixture of chocolate or cocoa with ground nuts.   I do like the texture from ground nuts as a counterpoint to a lot of rich, creamy filling.  They are ground finely enough so as not to be crunchy, but they do have a bit more texture than a soft cake.  

However, despite my plug for a ground-nut flour sponge, yours looks to me to be made with flour and just a little chocolate or cocoa.  It would need to be syruped to be light and moist.

The filling on mine was Rose Levy Beranbaum's light whipped ganache, basically a ganache made with a 2:1 wieght of cream to chocolate, partially chilled and then whipped.  It is one of my all-time favorite frostings/fillings for cakes.  I think it might be a good match for your filling.

The outside of my version was covered in classic dark ganache (1:1 cream to chocolate).  If your cake was served cool/slightly chilled, then the top of yours may have also been dark ganache, which is quite thick/fudgy when cool, firm when cold.  If you wanted to make it a caramel version, you could use fine-quality unsweetened chocolate for the ganache (but reduce the amount to compensate for it having no sugar) and then increase the sugar by 1.25 or 1.33 times and caramelize it, then dissolve it in the cream used to make the ganache. 

Whatever you choose, most mousse-type cakes need to be chilled and are served somewhat cool, so choose other components that are not unpleasantly hard when cool (basically no buttercream or butter cake).  


julia375's picture

Thank you very much for the suggestions :) this is really helpful and your toasted ground nuts as flour idea sounds very interesting, I'll give it a go sometime too :) 

Home Baker's picture
Home Baker

Many years ago, when I was experimenting with cakes and cookie recipes, I made something like this that I called a chocolate mousse torte. The filling I used was a variation between a chocolate mousse and a Bavarian cream, with a gelatin stabilizer. Mine was the real, rich, decadent deal — lots of egg yolks and heavy cream. I never made it again and my cardiologist has since persuaded me to clear my house of that recipe and every other one I had like it, so I can't share. But this formula looks to me like it will get you most of the way to the dessert I saw in your photo. 

Patf's picture

Part of your dessert could be a chocolate ganache, a sort of icing.  This is made with cream and dark chocolate, in different proportions. Heat the cream and pour over the chopped chocolate, stir until melted.

And there's mousse: melt 450g dark chocolate.

Make a syrup with 35cl of water and 140g sugar.

Beat 3 eggs plus 6 yolks into a mousse then add the syrup beating constantly (makes sabayon.)

Beat 50cl cream until thick, add gradually to the melted chocolate, then the sabayon.

Taken from a french recipe for Bûche au chocolat amer.