Chocolate mousse pyramid

For the sponge

• Eggs 12
• Sugar 375g
• Cocoa powder 100g
• Flour 275g

For the ganache

• Double cream 240g
• Dark chocolate 480g

For the chocolate mousse

• Double cream 350g
• Ganache 300g

For the garnish

• White chocolate 200g
• Milk chocolate 200g
• Edible gold decoration spray

1. For the sponge: preheat the oven to 180°c / gas 4. Whisk the eggs and sugar together to a ribbon consistency (so when you hold the whisk over the mixture, the batter forms a ribbon that will hold its shape on the surface of the mixture).
2. Sieve the cocoa powder and flour together, then fold into the egg and sugar mix.
3. Pour into a lined 30cm round cake tin and bake for 6-8 minutes.
4. When cooked, remove from the oven and let it cool, then cut in slices. From these slices, cut out circles, decreasing in size so you can build a pyramid (you can get 2 circles out of 1 slice).
5. For the ganache: heat the cream, add the chocolate and stir until melted. Allow to cool to 38°c.
6. For the chocolate mousse: whisk the cream to nearly ribbon consistency, add the cooled ganache and fold together.
7. Stack the cooled circles onto each other with chocolate mousse between each layer.
8. Once you have built a pyramid, coat the outside with the remaining mousse.
9. To garnish: in separate bowls, melt the white and milk chocolate. Thinly spread the melted chocolates on confectioners’ plastic film to create a marbled effect and leave to set.
10. Once set, break the chocolate into shards and stick onto the side of the pyramid.
11. Decorate with gold spray to finish.

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