Complexity level  


For 5 cakes of 18 cm in diameter and 4 cm high

  • Soft Chocolate Sponge
  • Mango Yuzu Creamy
  • Peru Chocolate Mousse
  • Dark Chocolate Glaze


1 Soft Chocolate Sponge
  • Eggs 600 g
  • Sugar 450 g
  • Butter 200 g
  • Flour 100 g
  • Whip the eggs and sugar together.
  • Melt the Belcolade Origins Noir Vietnam 73% Cacao-Trace and the butter to 40°C.
  • Mix both compositions together and add the sifted flour.
  • Spread out on a tray of 40 cm x 60 cm and bake at 200°C for 20 minutes.
2 Mango Yuzu Creamy
  • PatisFrance Starfruit Mango 225 g
  • Yuzu Puree 100 g
  • Egg Yolk 80 g
  • Eggs 100 g
  • Sugar 80 g
  • Gelatin 8 g
  • Butter 250 g
  • Cook the PatisFrance Starfruit Mango puree with the yuzu puree, egg yolks, eggs, and sugar to 85°C.
  • Add the pre-soaked gelatin and leave to cool down. When the composition reaches 35°C, add and mix in the cold butter.
  • Pour the creamy into silicone circle molds (15 cm in diameter) to make an insert (180 g per cake).
  • Freeze.
3 Peru Chocolate Mousse
  • Water 90 g
  • Sugar 90 g
  • Egg Yolk 200 g
  • Fresh cream 35% 110 g
  • Fresh cream 35% 900 g
  • Cinnamon Powder 4 g
  • Whip and heat water, sugar, and egg yolks together to 85°C.
  • Pour this mixture into a whipping machine and whip it further to obtain a light mousse of 35°C.
  • Melt the Belcolade Origins Noir Vietnam 73% Cacao-Trace to 45°C, add 110 g of fresh cream, and mix to a ganache.
  • Semi-whip the fresh cream together with the cinnamon.
  • Gently add the “Pate à Bombe” with a spatula and finally incorporate the semi-whipped fresh cream.
4 Dark Chocolate Glaze
  • Milk 100 g
  • Glucose 150 g
  • Belcolade Premium Dutch Cocoa Powder 10 g
  • Gelatin 12 g
  • Water 72 g
  • Puratos Miroir L’Original Neutre 1000 g
  • Bring milk and glucose to a boil.
  • Pour this onto the Belcolade Origins Noir Vietnam 73% Cacao-Trace and the Belcolade Premium Dutch Cocoa Powder and mix.
  • Add the pre-soaked and melted gelatin to the mixture.
  • Finally, add the Puratos Miroir L’Original Neutre (30°) to the ganache and mix again with a blender.
  • Leave to crystallize overnight at ambient temperature. Reheat to 38°C.
5 Final Assembly
  • Belcolade Selection Noir F65 Cacao-Trace QS
  • Put the mousse cake circles on a guitar sheet on a tray and place some Peru mousse on it.
  • Place an insert of the mango and yuzu creamy in the middle.
  • Close it with a slice of chocolate sponge and freeze.
  • Glaze the frozen cake with the chocolate glaze and decorate with cubes of the chocolate sponge leftovers and chocolate decoration made from Belcolade Selection Noir F65 Cacao-Trace.

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