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
- Beat the egg whites until stiff, adding the granulated sugar near the end.
- Preheat the oven to 210° C (425° F).
- Sift together the powdered almonds, icing sugar, flour and cocoa. Gently fold the mixture into the egg whites.
- 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.
- Bake for 12-15 minutes.
Chocolate mousse (to be used immediately)
- Melt the chocolate over a double boiler at about 45° C (110° F).
- 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)
- Soften the gelatin in cold water.
- Whip the cream with the white crème de menthe and granulated sugar.
- Heat the milk. Dissolve the softened drained gelatin in the hot milk and mix into the whipped cream.
- Line a 18-20 cm (7-8") bowl with plastic wrap.
- Place one-third of the chocolate mousse in the bottom.
- Place the smaller sponge cake disc on top. Top with the remaining chocolate mousse.
- Cover with the larger chocolate disc.
- Refrigerate for 2 hours.
- Unmold onto a serving platter.
- Cover the dome with the white mint mousse, using a piping bag fitted with a flat tip. Refrigerate until serving time.
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