Flourless Cocoa Sponge with Pistachio Mousse Recipe
Description
This Flourless Cocoa Sponge with Pistachio Mousse is a decadent, gluten-free dessert made with a light, airy cocoa sponge and a creamy pistachio mousse. The cake is finished with whipped cream, maraschino cherries, and a smooth neutral glaze, making it perfect for special occasions.
Ingredients
For the Flourless Cocoa Sponge
For the Pistachio Mousse
To Finish
Instructions
Video
For the Cocoa Sponge:
- Preheat the oven to 170°C (340°F). Line three 30x20 cm baking trays with baking paper.
- In a mixing bowl, start whipping the egg whites. Gradually add the caster sugar in two batches. Whip until the meringue forms stiff peaks and is stable.
- Gently fold the egg yolks into the meringue, being careful not to deflate the mixture.
- Sift the cocoa powder and fold it into the mixture in two batches, ensuring everything is well incorporated without losing too much air.
- Spread the batter evenly across the lined baking trays.
- Bake for about 13 minutes, or until the sponge is firm to the touch. Let the sponges cool completely.
For the Pistachio Mousse
- Semi-whip the cream until it reaches a texture similar to melted ice cream. Set it in the fridge.
- Soak the gelatine leaves in ice-cold water until softened, then set them aside.
- In a small saucepan, bring the glucose (or golden syrup/honey) to a boil.
- Remove the syrup from heat, add the soaked gelatine, and stir until fully dissolved.
- Pour the hot syrup over the white chocolate and mix until smooth and shiny.
- Fold the pistachio paste into the semi-whipped cream, then gently fold in the white chocolate mixture until fully combined.
Assembling the Cake
- In a 30x20 cm cake frame, place one layer of cocoa sponge.
- Add a few cherries (from compote or griottines) on top of the sponge, then spread an even layer of pistachio mousse over the cherries.
- Repeat with another layer of sponge and mousse until all the sponge is used, finishing with a layer of pistachio mousse.
- Freeze the assembled cake for 2 hours.
Finishing
- Once frozen, glaze the cake with neutral glaze (see recipe link) heated to 45°C.
- Remove the cake from the frame and trim the sides for a clean look.
- Cut into portions and pipe some whipped cream on top of each piece.
- Garnish with maraschino cherries.
Note
Storage: Store the cake in the refrigerator for up to 3 days. The cake can also be frozen for longer storage and glazed before serving.
Decoration Tip: Add some chopped pistachios on top of the whipped cream for extra crunch and visual appeal.
Substitutions: If you prefer a nutty flavour, you can replace the white chocolate in the mousse with dark chocolate or use a hazelnut paste instead of pistachio paste for variation.
