8 Serves
79 Mins
Prepare the chocolate sponge base by whisking eggs and sugar, folding in flour and cocoa powder, and baking in a round cake pan.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
103 mg / 1,250 mgPotassium
319 mg / 4,700 mgSodium
392 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
0 g / 28 gSugar
32 g / 50 gSaturated Fat
19 g / 20 gCholesterol
85 mg / 300 mgCaffeine
15 mgNet Carbs
50 gAlcohol
0 g
Prepare the three chocolate mousses by melting dark, milk, and white chocolate separately and folding them into whipped heavy cream with dissolved gelatin.
Assemble the entremet by layering the mousses into the silicone mold, finishing with the sponge base, and freezing until firm.
Prepare the chocolate glaze by heating chocolate and cream, then pour over the unmolded frozen entremet and smooth with an offset spatula.
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Danish