Almond sponge cake

2 Cups 1(3oz/350g) almond paste (50 % almonds)

4 Eggs (5oz/140g) 

3 Egg yolks (3.5 oz/90g) 

8 Egg whites (12oz/300g) 

1/2 Cup (4oz/115g) granulated sugar

1 Cup (5oz/135g) flour

Raspberry marmelade

1 1/2 Cups 9oz (250g) raspberries

1 Cup 9oz (200g) sugar

Dark chocolate mousse

4 large eggs

2/3 Cup (3oz/80g) confectioners’ sugar

1/2 Cup (4oz/100g) Genauva extra dark chocolate

Some butter


Chocolate mousse in dessert glasses by Alexandre Bourdeaux

Dark chocolate mousse


Almond sponge cake

  • Mix and beat together
  • Whip the egg whites together with the sugar until stiff. Fold to the almond mix delicately
  • Sieve and fold in. Spread out on a baking tray and bake for 10 minutes at 375°F (190°C). Cut out circles to fit in the dessert glasses

Raspberry marmelade

  • Bring to the boil and reduce until marmelade

Dark chocolate mousse

  • Whisk the egg yolks with half the sugar
  • Melt the chocolate with the butter in a double pan, take away from the stove
  • Add the egg yolks to the chocolate
  • Beat the egg whites and the rest of the sugar until it’s firm
  • Add delicately to the chocolate

Finishing and presentation

  • Pipe a layer of dark chocolate mousse in the glasses.
  • Cover with a slice of almond sponge cake, raspberry marmelade and a second slice of sponge cake.
  • Fill up with dark chocolate mousse and some chocolate decorations.

Comments, questions and tips

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