(Source: THE LONDON COOKBOOK, page 56)

· Serves 10 ·

To be made one day in advance and kept refrigerated.



eggs, separated

175g (6oz)

caster sugar

50g (2oz)

plain flour

40g (l1/2oz)

cocoa powder

50g (2oz)

ground almonds

50g (2oz)

butter melted

150g (5oz)

bitter dark chocolate

350g ( 12oz)

whipped double cream

150g (5oz)

milk chocolate

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Making the biscuit: Whisk 6 egg yolks with 115g (4oz) sugar, flour, cocoa and almonds until pale in colour. Carefully fold in the whisked egg whites and melted butter. Spread the mixture to a depth of approximately 1cm on grease-proof paper and bake in the preheated oven for 10minutes. Set aside to cool.
  3. Making the dark and milk chocolate mousses: Place the remaining sugar in a heavy-based saucepan and heat gently, without stirring, until the sugar reaches a temperature of 120°C/250°F and forms a syrup. Whisk the remaining 4 egg yolks, add the sugar syrup and beat briskly until cold. Divide the mixture between 2 bowls.
  4. Melt the dark chocolate in a bowl placed over a pan of simmering water. Mix the melted dark chocolate with half the whipped cream and half of the egg yolk mixture. Repeat with the milk chocolate.


Cut the biscuit and place inside a stainless steel ring (23 x 4cm/9 x 1in). Cover with the dark chocolate mousse, then the milk chocolate mousse, smoothing with a palette knife. Refrigerate overnight.


Remove the ring warming the ring with a warm damp cloth helps. Cover with dark chocolate glaze (75per cent chocolate and 25 per cent sugar syrup). Decorate with chocolate fans or thin chocolate squares and serve.

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