Thursday, February 5, 2009


The New year's eve is important for everybody. The party feel involves everything, the colorful fireworks in the sky announce a new year, even better than 2008, no matter how good it was. Now, to start 2009 even sweeter, don't let the champagne just for celebration! Enjoy the smooth taste of it in this creamy mousse followed of a soft and light chocolate dough, decorated with fresh fruits. And let 2009 come!

4 eggs
3/4 cup sugar
2 tbsp cocoa powder
2/3 cup flour
1 tsp backing powder
2 tbsp margarine melted

Champagne Mousse
1 1/4 cup Champagne in room temperature
12g gelatin unflavored
3 tbsp water
1 1/4 cup heavy cream
2 eggs whites
1/2 cup superfine sugar
Chocolate melted
Fresh fruits

Preheat the oven to 400˚F. Line a 15x10 inch jelly roll with greased baking parchment.
Beat together the eggs and sugar until the mixture is very thick. Sift the flour, unsweetened cocoa and backing powder and fold into the egg mixture. Fold in the margarine. Pour into the pan and bake for 8 minutes, or until springy to the touch.

Champagne Mousse
Sprinkle the gelatin over the water and set aside until it is spongy. Place the bowl over a pan of hot water, stir until completely dissolved. Stir in the Champagne. Whip the cream until just holding its shape. Fold in the Champagne mixture. Leave in a cool place, stirring occasionally, until on the point of setting. Beat the eggs whites until the mixture stand in soft peaks, add sugar and beat until glossy. Fold into the setting mixture.
Spoon into the sponge cake. Chill in the refrigerator for 2 hours.

Serve: 4 portions.

Recipe from the book Cookshelf Chocolate by Jacqueline Bellefontaine.

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