Flourless Cocoa Sponge with Pistachio Mousse Recipe

A flourless cocoa sponge cake layered with pistachio mousse and topped with whipped cream and cherries.
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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
  • 400 g egg whites
  • 350 g caster sugar
  • 270 g egg yolks
  • 120 g cocoa powder
    • For the Pistachio Mousse
  • 500 g whipping cream
  • 10 g gelatine leaves
  • 45 g water
  • 90 g glucose (or golden syrup/honey)
  • 250 g white chocolate
  • 30 g pistachio paste
    • To Finish
  • 100 g 100 Neutral glaze at 45°C
  • 200 g whipped cream
  • 100 g Maraschino cherries
Instructions
    For the Cocoa Sponge:
  1. 1
    Preheat the oven to 170°C (340°F). Line three 30x20 cm baking trays with baking paper.
  2. 2
    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.
  3. 3
    Gently fold the egg yolks into the meringue, being careful not to deflate the mixture.
  4. 4
    Sift the cocoa powder and fold it into the mixture in two batches, ensuring everything is well incorporated without losing too much air.
  5. 5
    Spread the batter evenly across the lined baking trays.
  6. 6
    Bake for about 13 minutes, or until the sponge is firm to the touch. Let the sponges cool completely.
    7. For the Pistachio Mousse
  7. 7
    Semi-whip the cream until it reaches a texture similar to melted ice cream. Set it in the fridge.
  8. 8
    Soak the gelatine leaves in ice-cold water until softened, then set them aside.
  9. 9
    In a small saucepan, bring the glucose (or golden syrup/honey) to a boil.
  10. 10
    Remove the syrup from heat, add the soaked gelatine, and stir until fully dissolved.
  11. 11
    Pour the hot syrup over the white chocolate and mix until smooth and shiny.
  12. 12
    Fold the pistachio paste into the semi-whipped cream, then gently fold in the white chocolate mixture until fully combined.
    13. Assembling the Cake
  13. 13
    In a 30x20 cm cake frame, place one layer of cocoa sponge.
  14. 14
    Add a few cherries (from compote or griottines) on top of the sponge, then spread an even layer of pistachio mousse over the cherries.
  15. 15
    Repeat with another layer of sponge and mousse until all the sponge is used, finishing with a layer of pistachio mousse.
  16. 16
    Freeze the assembled cake for 2 hours.
    17. Finishing
  17. 17
    Once frozen, glaze the cake with neutral glaze (see recipe link) heated to 45°C.
  18. 18
    Remove the cake from the frame and trim the sides for a clean look.
  19. 19
    Cut into portions and pipe some whipped cream on top of each piece.
  20. 20
    Garnish with maraschino cherries.
Read it online: https://pastrybyioan.com/recipe/flourless-cocoa-sponge-with-pistachio-mousse-recipe/