Is there any way to substitute double cream? I live in Italy and there's no such thing here, we only have whipped cream - which has a much lower fat content.
P.S. I'm a big fan of your newsletter! Everything you make always looks delicious
Hello! Firstly, thanks for posting this recipe. I can’t wait to try it out.
Secondly, sorry to come to the comments section so late but I have a question about adapting the recipe to include flour in the sponge layer.
When I was recently in Lisbon, I went to taste this cake no less than three times (I should be ashamed but I’m not) and it seemed to me like the cake layer was more of soft sponge than a flourless cake.
I spoke to the staff at the cafe and they confirmed the cake does contain flour, so I’m wondering if there’s a way to adapt your recipe to head more into the sponge territory with a little flour? (I hope it’s not too cheeky to ask!)
Hi, just looking for some help because keep doing something wrong! The chocolate keeps seizing when I add the egg yolk to make the mousse. Is there anything I should be doing differently? Thank you
I am on a KP roll this week! Made this with mostly 85% in the base and mostly 74% in the mousse (though the discs I thought were 40g were actually 36g so I made up the difference with 100%). RAVE reviews; my very particular friend rated it above the KP brownies (which were in the top 2 brownies he’d ever had). Definitely recommend letting it warm up a bit for maximum mousseyness—I just had a sliver from the fridge and it was a little stiff. But lordy this was incredible.
Oh, also highly recommend chilling the cake base even if you’re making the mousse right after—my cake pan is 3 inches tall and in the process of putting the cake on top of the mousse, I broke it in half! Sealed it with chocolate but honestly don’t think I had to; it would have adhered to the mousse anyway.
Hi! Planning on making this tonight and I have a question. If I do Kevin's method of plopping the mousse on top of the cake, would I then follow it by the half hour freeze still? And could I skip the subsequent 1 hour + freezing of mousse and cake?
Hi! A couple of questions, I made the cake but found it hard to cut a slice without crumbling the base, is there is way to avoid that in order to get a clean cut? Also I found myself wanting twice as much mousse so that it would be taller, do you think it would be nuts to double the mousse recipe? Thanks!
If it’s any consolation, I went to Lisbon during a vegan phase :/ so no cake for me! Stopped being a vegan at the end of that trip but missed out on the cake!
So is the whole invert-the-cake-on-top-of-the-mousse situation just to have a level surface at the end? Was thinking of just plopping the mousse on top of the cake already lined with parchment on the side.
Oh my goodness. This looks absolutely divine. I live for chocolate. I have unsweetened on hand. How would that play in this recipe? My 70% just got used up by my little ones. Thanks!
PS Loving your kitchen projects! They’re so much fun to read!
Is there any way to substitute double cream? I live in Italy and there's no such thing here, we only have whipped cream - which has a much lower fat content.
P.S. I'm a big fan of your newsletter! Everything you make always looks delicious
Hello! Firstly, thanks for posting this recipe. I can’t wait to try it out.
Secondly, sorry to come to the comments section so late but I have a question about adapting the recipe to include flour in the sponge layer.
When I was recently in Lisbon, I went to taste this cake no less than three times (I should be ashamed but I’m not) and it seemed to me like the cake layer was more of soft sponge than a flourless cake.
I spoke to the staff at the cafe and they confirmed the cake does contain flour, so I’m wondering if there’s a way to adapt your recipe to head more into the sponge territory with a little flour? (I hope it’s not too cheeky to ask!)
Hi, just looking for some help because keep doing something wrong! The chocolate keeps seizing when I add the egg yolk to make the mousse. Is there anything I should be doing differently? Thank you
I am on a KP roll this week! Made this with mostly 85% in the base and mostly 74% in the mousse (though the discs I thought were 40g were actually 36g so I made up the difference with 100%). RAVE reviews; my very particular friend rated it above the KP brownies (which were in the top 2 brownies he’d ever had). Definitely recommend letting it warm up a bit for maximum mousseyness—I just had a sliver from the fridge and it was a little stiff. But lordy this was incredible.
Oh, also highly recommend chilling the cake base even if you’re making the mousse right after—my cake pan is 3 inches tall and in the process of putting the cake on top of the mousse, I broke it in half! Sealed it with chocolate but honestly don’t think I had to; it would have adhered to the mousse anyway.
Hi! Planning on making this tonight and I have a question. If I do Kevin's method of plopping the mousse on top of the cake, would I then follow it by the half hour freeze still? And could I skip the subsequent 1 hour + freezing of mousse and cake?
Hi! A couple of questions, I made the cake but found it hard to cut a slice without crumbling the base, is there is way to avoid that in order to get a clean cut? Also I found myself wanting twice as much mousse so that it would be taller, do you think it would be nuts to double the mousse recipe? Thanks!
If it’s any consolation, I went to Lisbon during a vegan phase :/ so no cake for me! Stopped being a vegan at the end of that trip but missed out on the cake!
So is the whole invert-the-cake-on-top-of-the-mousse situation just to have a level surface at the end? Was thinking of just plopping the mousse on top of the cake already lined with parchment on the side.
Oh my goodness. This looks absolutely divine. I live for chocolate. I have unsweetened on hand. How would that play in this recipe? My 70% just got used up by my little ones. Thanks!
PS Loving your kitchen projects! They’re so much fun to read!