Big Green Egg Chocolate Cake

Moist cake with a blueberry mousse filling, topped with glossy chocolate glaze. You make it on the Big Green Egg and it will impress everyone, no matter what.

Method

Light the charcoal in the Big Green Egg and, with the convEGGtor, the grid and the Flat Baking Stone on top, heat to 180 °C. Degrease a mixing bowl and the mixer beaters with the half lemon. Line the base of a springform tin (Ø 26 cm) with baking paper. Grease the edge with butter, dust with flour and tap out the excess flour.

For the batter, mix the eggs and gradually add the sugar while beating. Mix in the flour and cocoa powder. Pour the batter into the tin and place it on the grid of the Big Green Egg. Close the lid and bake the cake for approximately 30 minutes until done. Check whether the cake is done with a skewer. Remove the cake from the tin, leave to cool and cut into three horizontal layers.

Meanwhile, for the blueberry mousse, soak the gelatine leaves in cold water. Heat the blueberry purée with the lemon juice. Squeeze out the gelatine and dissolve it in the blueberry mixture. Finely chop the blueberries. Whip the cream with the sugar until soft peaks form. Stir the mascarpone into the blueberry mixture and fold it, together with the finely chopped blueberries, into the softly whipped cream. Spoon the mousse into a piping bag.

Pipe a layer of blueberry mousse onto the bottom cake layer. Carefully press the second layer on top and pipe another layer of mousse onto it; set aside some of the mousse for decoration. Cover with the third cake layer and place the cake on a wire rack set over a large dish or sturdy plate.

For the chocolate glaze, soak the gelatine leaves in cold water and break the chocolate into pieces. Bring the cream, sugar and butter to the boil over low heat. Remove the pan from the heat, squeeze out the gelatine and dissolve it in the cream mixture. Fold in the chocolate and keep stirring until it has melted.

Pour the chocolate glaze over the cake, making sure the top and sides are completely covered. Decorate with the raspberries, blueberries, chocolate decoration, Atsina Cress or mint, the edible flower petals and the reserved blueberry mousse, and leave the glaze to set. Keep the cake in the refrigerator until serving. Cut the cake into slices.