5 egg yolks

1 dl cane sugar

100 grams of chocolate 72%

2 dl cream whipped to foam

2 blades of house blast



4 eggs

125 grams of cane sugar

1 teaspoon of vanilla sugar

75 grams of wheat flour

25 grams of potato flour

1 teaspoon baking soda

1 tablespoon Mandala Grødstøv

Slightly add butter, sugar and powder to the mold


What to do


Start turning the oven at 175 degrees. And then all the ingredients of egg, vanilla and sugar into a stir bowl and the rest of the dry ingredients in a bowl.

Whiped egg, vanilla and sugar, white and airy until all sugar grains are soaked in the egg yolk, taking approx. 8-10 minutes.

Then the dried ingredients are sifted into the egg yolk and stir well around to a homogeneous mass.

Pour the mass into a greased spring form, sprinkled with sugar and porridge. Baking time 20-25 minutes, dot with a knitting needle or similar to notice if it is finished.

Take out and cool let it cool down.


Over a water bath, melt the chocolate gently into a bowl. And while whipping egg yolks and sugar, whip whipped until it’s white, again a 10 minute time, just like Bisquit buns.

Husblas soaked in cold water. And the cream is whipped to an airy foam.

Mix the hand warmth (max. 37 degrees) of chocolate into the egg mass, stirring evenly and uniformly.

The soaked house leaf is twisted free of water and melted in a small saucepan. Pour it into the chocolate mass, stirring.

Then turn the whipped cream in the chocolate bag, with a turning turn, because you can not blow the air out of the foam, then turn it gently. Simply put the mass on the refrigerator, possibly in a spray bag.

Collectin the cake:

Part Bisquit bottoms in 3, made the easiest with a fishing line, or a sharp knife.

Put the bottom back into the mold, spray a thin layer of chocolate mousse, use only one third. Lay the middle piece of Bisquit upstairs and repeat the process with mousse. And again the last piece of Bisquit, finish with the last mousse, then smoothed out, with a fluffy palette knife or the like.

Put the cake on a saucepan and sprinkle with Mandala Grøtstøv just before serving.

Decorate the edge with whipped cream, sprinkled with chopped nuts, freeze dried raspberries, lavender flowers, or whatever seemed to fit the apartment.

Tip: Should be cut with a hot knife, you will get the nicest pieces.

Server like a passion fruit syrup to, or sugar boiled raspberries, blended completely evenly into a real coulis. Only the imagination and taste buds set the limits.