Chocolate Mont Blanc
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: French
Ingredients/ Συστατικά
For the Cake
  • 186 gr. / 6.5 oz. eggs
  • 150 gr. / 5 oz. sugar
  • 150 gr./ 5 oz. flour
  • 1 tsp baking powder
  • 140 gr. / 5 oz. butter, melted
  • 1 tsp espresso coffee
For the Chocolate Mousse
  • 200 gr. / 7 oz. dark chocolate 60% cocoa
  • 120 gr. / 4.5 oz. milk
  • 200 ml 7 fl oz. heavy cream 35% fat
For the Whipped Cream
  • 400 ml / 13.5 fl oz. heavy cream 35%
  • 2 tbsp black or white rum
  • 100 gr. / 3.5 oz. crème de marrons (sweet crème of chestnuts)
For the Pureed Chestnuts
  • 200 gr. / 7 oz. chestnut puree
  • 200 gr. / 7 oz. chestnut cream
  • 1 tsp confectioner’s sugar
  • 2 tbsp black or white rum
  • ½ cup milk
  • 1 tbsp rum
  • Some glazed chestnuts
  • Confectioner’s sugar for dusting
Instructions/ Εκτέλεση
For the Cake
  1. Preheat oven to 175° C / 345° F.
  2. Mix the eggs and sugar.
  3. Add the flour, baking powder and coffee.
  4. Add the butter and incorporate.
  5. Take a rounded pan or two rounded pans with diameter 20 cm / 8 in.
  6. If you use one pan pour all of the batter and bake for about 20 minutes.
  7. If you use two pans divide the batter equally and bake for about 16 minutes.
  8. Remove and let it cool.
  9. If you will use it immediately just let it cool and it will be ready.
  10. If you are going to use it the next day, let it cool and cover it with a cling film.
For the Chocolate Mousse
  1. Boil the milk.
  2. In a glass bowl place the chocolate cut in small pieces and pour the hot milk.
  3. Incorporate and put aside.
  4. In your mixer bowl pour the heavy cream and whisk with the wire whip until it becomes thick as a Greek yogurt.
  5. Slowly, slowly add it to the chocolate batter and incorporate.
  6. If you will use it immediately put it in the freezer.
  7. If you are going to use it the next day put it in the fridge.
For the Whipped Cream
  1. In your mixer bowl pour the heavy cream and whisk again with the wire whip.
  2. When it thickens as Greek yogurt, add the chestnut cream and the rum and put your mixer in the slow speed and mix everything.
  3. Don’t mix to much or two strong; we don’t want the whipped cream to be spoiled.
  4. Put in the fridge.
For the Pureed Chestnuts
  1. In your mixer bowl place everything and with the wire whip whisk them to incorporate.
  1. Take a metal ring with diameter 22 cm / 8.5 in.
  2. If you don’t have metal ring take a springform pan with removable sides with diameter 22 cm / 8.5 in.
  3. If you have used one pan for the cake, you must cut it in two pieces.
  4. If you have used two pans then you are perfectly fine.
  5. Take the first cake piece and place it on the bottom of the spring form.
  6. Brush it with the mixture of milk and rum.
  7. Pour the chocolate mousse so as to cover the cake and also the bottom that is not covered by it.
  8. Place the other cake and again brush it with milk and rum.
  9. Pour the whipped cream and again cover the cake and the space around it.
  10. With a long knife level it so as to be at the same height as the springform pan.
  11. Put in the freezer for half an hour.
  12. Take it out of the freezer.
  13. Put the chestnut puree in a piping bag with a small rounded pin and make little mountains with strings like spaghettis.
  14. On top of each mountain place one glazed chestnut and dust with confectioner’s sugar and serve.
Notes/ Σημειώσεις
Recipes by Nectaria Pantazopoulou
Recipe by Culinary Flavors at