To make this dessert, you need minimum equipment. In fact, you only need a frame for assembly. In this frame, we will bake the biscuit and fill all the layers.
I used a 26*26cm (10.25*10.25 inch) frame.
Yield 18-24 cakes, depending on how you cut it.
- Mix the yogurt with baking soda.
- Whip the eggs with sugar and melted butter; add flour, cocoa and coconut flakes, and whip a little more.
- Immediately add yogurt, and stir until completely combined.
- Spread the dough in the frame, and bake at 356F (180C) for 15 minutes.
Red currant confit
- Combine the puree with glucose and juice, heat a little; add sugar with starch, bring to a boil, and boil a little.
- Add the gelatin (swollen).
- Immediately pour the confit onto the chilled biscuit, cool to room temperature,and put in the fridge.
Chocolate & lemon mousse
- Bring the milk with zest and glucose to a boil, and strain over the yolks with sugar and starch. Return the saucepan to the heat, and simmer until thickened.
- Add the swollen gelatin to the hot mass, whisk, and add the chocolate. Mash with a blender. Cool to 97-104F (36-40C).
- Whip the cream to soft peaks, and combine with the custard. Gently stir with a spatula until completely combined.
- Pour the mousse over the confit layer, and pace it all in the fridge until it hardens completely.
Cut the cakes of the size you wish. Garnish at your discretion (with chocolate, berries, etc.)
* If you want to cover the cakes with chocolate glaze, then here's the recipe: melt 375g (13.25 oz) of chocolate, add 90g (3 fl oz) of vegetable oil, nuts and crispies to your taste. The working temperature for chocolate glaze is 86F (30C).