Mix the biscuits (ground) well with the butter (melted).
Bowl
2
Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.
Springform panRefrigerator
💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
To assemble
3
Melt the chocolate in a double boiler, stirring, and let it cool slightly.
Double boiler (bain-marie)
4
Whip the yolks with half the sugar, until they are pale and fluffy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
5
Add the vanilla and stir.
6
Add the melted chocolate and mix until even.
7
Whip the cream to stiff peaks. Fold it into the chocolate mixture.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
8
Whip the egg whites to stiff peaks. Gradually add the rest of the sugar, whipping.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
9
Fold a third of the egg whites into the chocolate mixture gently. Fold in the rest, just until the mixture is even.
⚙ FoldingSilicone spatula
💡Fold, don't stir: a vigorous motion knocks the air out of the egg whites, and the mousse comes out dense.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
10
Pour the mousse over the crust in the pan and smooth the top.
Springform panOffset spatula
11
Refrigerate at least 4 hours, until the mousse sets.
Refrigerator
12
Put the chopped chocolate in a bowl.
Bowl
13
Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
StoveSmall saucepan
14
Stir gently from the center outward, until you get a smooth, glossy cream.
💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
15
Pour the ganache over the cold cake and smooth the top.
Offset spatula
642calories
8 gprotein
51 gcarbs
44 gfat
● protein 5%● carbs 32%● fat 63%
Per serving (163 g), of 8 servings
For the Crumb Crust · To assemble ·
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⚖ About the ingredients
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Vanilla: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla →
🔧 Tools needed (9) · 🍳 3 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Double boiler (bain-marie)· Also works: Microwave (In short bursts; can burn) · Small saucepan (Very low heat; can burn)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Offset spatula· Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
