Triple Chocolate Mousse Cake

Triple Chocolate Mousse Cake
A cake composed of chocolate 'cookies' and chocolate Ganache, topped with chocolate icing.

Serves 6 people

'Cookies' Sponge Cake
5 eggs
150 g powdered sugar
135 g wheat flour
15 g unsweetened cocoa powder

Ganache
20 cl whole liquid cream / 6.76 fluid ounces US
200 g Dark chocolate in pieces

glazing
8 cl peanut oil 2.71 fluid ounces US (fl oz
150 g dark chocolate
For the mold
10 g soft butter
10 g wheat flour

'Cookies' Sponge Cake

Preheat oven 200 degrees C

Butter and flour the pan

Mix and sift flour and cocoa powder

Beat eggs and sugar together in mixer until frothy and triple in volume.
It will leave traces that last a few seconds on surface.

Fold in flour cocoa mixture using rubber spatula (Maryse). Pour in immediately into mold.

Bake 20 minutes at 200 degrees C

Allow to cool completely.

Ganache

Heat cream to a boil and pour half over chocolate pieces stirring gently until melted, starting at center and working outward. Add rest of hot cream and allow to cool slightly.

Icing
Melt chocolate with oil.

Assemble
When cake is completely cool cut into 3 disks.
Place a layer of ganache between each of the disks and finish with a layer of ganache.
Pour hot icing on top to coat the whole cake.

Let stand in cool place to allow icing to completely set.
Serve in portions.
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Amount: 1 centiliter (cl) in volume
Equals: 0.34 fluid ounces US (fl oz)

Grandma’s Pork Chops in Mushroom Gravy

Grandma’s Pork Chops in Mushroom Gravy

2 pork chops
500 g potatoes
1 onion
1 yellow bell pepper
1 clove garlic
40 g butter
4 T Bechamel sauce
1 T herbs de Provence
1 T paprika
olive oil
salt & pepper

Preheat oven 180 degrees C

Peal and chop the onion and garlic

Rinse and cut into strips of bell pepper

Peal the potatoes and cut into thin slices

Salt and pepper both sides of pork chops

Oil a casserole dish and arrange 1st layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Place the pork chops side by side atop the potatoes.

Arrange 2nd layer of potato slices, onion, green pepper, chopped garlic, and Bechamel sauce.

Drizzle with olive oil, season with salt and pepper. Sprinkle with herbs de Provence and paprika.

Sprinkle with butter pats.

Bake 1 hour 50 minutes.
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