Bon Vivant Cake
Hazelnut chocolate meringue on the bottom, creamy chocolate mousse on the top: this luscious rich chocolate cake is sure to be a winner with mum on Mother’s Day next Sunday.
Inroduction
About this Recipe
By: Sheridan Rogers
Hazelnut chocolate meringue on the bottom, creamy chocolate mousse on the top: this luscious rich chocolate cake is sure to be a winner with mum on Mother’s Day next weekend.
Ingredients
Serves 8
Chocolate Hazelnut Base
- egg whites 4, at room temperature
- cream of tartar a pinch
- caster sugar 100g
- ground hazelnuts 150g
- dark cocoa 2 tablespoons, sifted
Chocolate Mousse
- dark chocolate 250g (70% cocoa), broken into pieces
- egg yolks 4, at room temperature
- caster sugar 60g
- thickened cream (with gelatine) 300ml
Preheat oven to 180 degC (160degC fan-forced).
Line a 20cm springform pan with baking paper and line the sides.
For the base: in a large dry bowl, whisk the egg whites with the cream of tartar until stiff, then gradually whisk in the sugar, a tablespoon at a time.
Using a large perforated spoon, stir through the ground hazelnuts and sifted cocoa powder. Spoon into the prepared tin and smooth the top.
Bake for 15 minutes or until a skewer inserted in the middle comes out clean. Remove from oven and set aside until cold.
For the mousse: melt the chocolate pieces in a heatproof bowl over gently simmering water.
Remove and allow to cool a little.
In a mixing bowl, beat the egg yolks with the sugar until pale and thick. Heat 60ml of the cream to boiling point then beat it into the egg yolks, whisking continuously. Fold in the melted chocolate and leave to cool for about ten minutes.
Whisk remaining cream until peaks form. Fold cream through the chocolate mixture.
Spoon mousse mixture over the top of the hazelnut meringue. Smooth the top, cover with foil or plastic wrap and refrigerate for several hours or overnight.
To serve, dust top with sifted dark cocoa. Excellent with fresh berries.
So delicious! Definitely a staple recipe for chocolate lovers. Thanks for the recipe!
Pleased to hear you like it, Melissa – it’s one of my favourites 🙂
Sheridan
Oh my goodness me Sheridan,
A seriously delectable recipe, thank you
May I have a wee drizzle of “Frangelico” on my serving please
Dynamite delicate rich beautiful recipe
Hi Sheridan, how do you make the stabilised thickened cream with gelatin for the bon vivant?
Gabriella
Hi Gabriella,
Are you in the U.S? In Australia where I live, we have thickened cream (with gelatine) available at supermarkets and grocery stores.
If you live in the U.S. you could use heavy cream.
Sheridan
Of course, Jan! 🙂
I am SO curious about the origins of this cake. My husband is from Sydney and years ago introduced me to the version available at Wellington Cake Shop. I’m very excited to try making it myself from your recipe (thank you in advance!). I would LOVE to know more about its history if you know anything. French name, beloved for Passover, and as far as I can tell, only readily available in Australia…such an interesting combination of facts. I hope you can enlighten me on its history!
Hi Cat,
I’d love to be able to enlighten you about the origins of the “Bon Vivant” cake but unfortunately you know as much as me.
If you (or anyone reading this) ever discover more, please let me know 🙂
Sheridan