Chocolate Head Recipe

Preparation of the sponge cake: Preheat the oven to 180°C. Mix the baking powder with the flour. Separate the egg whites from the yolks, and beat the egg whites until stiff with a pinch of salt.

When they are very firm, add the sugar and beat again. Lower the speed of the mixer and add all 4 egg yolks at once, then immediately add the flour and baking powder in a sprinkle. Turn off the mixer very quickly so that the mixture doesn't have time to deflate, pour into the mold, smooth the surface, and bake immediately for 20 minutes.

Let it cool and cut it horizontally into 3 layers. Separate the bottom from the rest. Gently mix the cream cheese, lemon, and the mousse from the chocolate heads in a bowl.

To finish, place the first layer of sponge cake in a mold. Then spread a layer of the mixture made just before, smoothing it out. Repeat the operation 3 times. Decorate the top with chocolate pieces. Put in the fridge for 6 hours or the freezer for 1 hour.