Chocolate Grenada
Indulge in the decadence of Chocolate Grenada, an exquisite dessert that layers rich dark chocolate cake, luscious chocolate mousse, and a silky ganache topping. This show-stopping recipe combines the intensity of 70% dark chocolate with the creamy texture of whipped heavy cream, creating a balance of bold and velvety flavors. A hint of cocoa powder enhances the depth of the cake, while gelatin ensures a light yet stable mousse layer. Perfectly suited for special occasions or as a luxurious indulgence, Chocolate Grenada is as visually stunning as it is delicious. With just an hour of preparation and a few simple cooking techniques, this elegant dessert is designed to impress while remaining accessible for any home baker. Make it your go-to centerpiece for dinner parties, birthdays, or any celebration worth savoring!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 250 g Dark chocolate (70% cocoa)
- 150 g Unsalted butter
- 120 g Granulated sugar
- 4 large Eggs
- 50 g All-purpose flour
- 300 ml Heavy cream
- 50 g Powdered sugar
- 15 g Cocoa powder
- 3 sheets Gelatin sheets
- 50 ml Water
Instructions
Preheat your oven to 180°C (350°F) and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the granulated sugar and eggs until the mixture is pale and fluffy.
Slowly fold the melted chocolate into the egg mixture until combined. Sift in the all-purpose flour and cocoa powder, folding gently to incorporate.
Pour the batter into the prepared cake pan and bake for 15-20 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
To make the mousse, first soak the gelatin sheets in cold water to bloom for 5 minutes. Meanwhile, heat 50 ml of heavy cream in a small saucepan until warm (but not boiling). Remove from heat and dissolve the gelatin sheets into the warm cream. Let this cool slightly.
Whip the remaining heavy cream and powdered sugar together in a chilled bowl until soft peaks form. Gradually fold in the cooled gelatin mixture until well combined.
Spread the mousse evenly over the cooled chocolate cake layer, smoothing the top with an offset spatula. Refrigerate for at least 2 hours to set.
For the ganache, reheat the remaining dark chocolate and 50 ml of heavy cream together over low heat, stirring until smooth and glossy.
Once the mousse is fully set, pour the ganache over the top, spreading evenly to cover. Let it chill for another hour before serving.
Garnish as desired (e.g., with grated chocolate or berries), then slice and serve. Enjoy your Chocolate Grenada!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 38.8 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
