Ingredients
For the chocolate Jaconde sponge
- 2 medium eggs
- 50g ground almonds
- 50g icing sugar
- 20g flour
- 15g coco powder
- 25g unsalted clarified butter
- 1 egg white
- Pinch of salt
For the chocolate & strawberry mousse
- 1 punnet fresh strawberries
- 90g butter
- 340g dark chocolate
- 85g white chocolate
- 150g egg white
- 85g sugar
- 175ml double cream

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How to Make it
For the sponge
- Whisk together the eggs, ground almonds & icing sugar until light and fluffy
- Fold in the flour, cocoa powder & butter
- Separately whisk the egg white with a pinch of salt to soft peaks
- Gently fold the egg white into the batter
- Spread the mix over a baking sheet approximately ½ a cm thick
- Back at 180 for 10 minutes until light and springy & leave to cool
- Once cooled stamp out the bases for the cake with 15cm metal rings
- Slice strawberries in half and arrange around the out side of the ring, cut side facing outwards.
- Tightly pack the remaining strawberries together in the centre of the cake standing up
For the chocolate mousse
- Melt together the butter, dark & white chocolate over a Bain Marie
- In a stand mixer gently whisk the egg white to soft peaks
- Slowly add the sugar a little bit at a time
- Once all the sugar is incorporated increase the speed & whisk until you have a glossy stiff meringue
- Separately semi whip the cream and put to one side
- Add a large spoonful of the meringue to the chocolate mix and whisk in
- Carefully fold the remaining meringue a little at a time trying hard to keep as much air in the mix as possible
- Once fully incorporated do the same with the whipped cream
- Transfer to a piping bag and pipe the mix over the strawberries ensuring you get all the gaps between each strawberry
- Use a pallet knife to smooth over the top for a professional looking finish
- Chill for 45 minutes until set
- Apply heat to remove the ring (blowtorch or hair dryer)
- Enjoy!