Preparation time: 1 hour
Chilling time: 2 hours
Baking time: 12-15 minutes
 

Original recipe from Souvenirs sucrés, a tribute to the career of  pastry chef Marc d'Orléans

Sponge

1. Beat the egg whites until stiff, adding the granulated sugar near the end.
2. Preheat the oven to 210° C (425° F).
3. Sift together the powdered almonds, icing sugar, flour and cocoa. Gently fold the mixture into the egg whites.
4. Line a baking sheet with parchment paper. Using a piping bag with a 10 mm tip, pipe out two spirals, one 12 cm (5") in diameter and the other 20 cm (8") in diameter.
5. Bake for 12-15 minutes.

Chocolate mousse (to be used immediately)

1. Melt the chocolate over a double boiler at about 45° C (110° F).
2. Whip the cream to soft peaks and gently fold into the melted chocolate. The mousse is ready to fill the cake.

White mint mousse (to be used immediately)

1. Soften the gelatin in cold water.
2. Whip the cream with the white crème de menthe and granulated sugar.
3. Heat the milk. Dissolve the softened drained gelatin in the hot milk and mix into the whipped cream.

Assembly

1. Line a 18-20 cm (7-8") bowl with plastic wrap.
2. Place one-third of the chocolate mousse in the bottom.
3. Place the smaller sponge cake disc on top. Top with the remaining chocolate mousse.
4. Cover with the larger chocolate disc.
5. Refrigerate for 2 hours.
6. Unmold onto a serving platter.
7. Cover the dome with the white mint mousse, using a piping bag fitted with a flat tip. Refrigerate until serving time.