1. Preparing the chocolate moelleux :
To make the dessert base, use 2 of our chocolate moelleux mixes, following the recipe instructions on the back of the box. For even more deliciousness, you can add 1 packet of dark chocolate chips to the powder mixture.
Divide the mixture and pour into a large buttered pastry frame. If you don’t have a pastry frame, use a large rectangular baking dish, place a sheet of baking paper on the bottom and butter the sides to make it easier to unmould the cake once it’s baked. Depending on the desired size, you can use one or two frames or dishes. Bake according to the instructions on the back of the tin. To check doneness, stick a knife into the cake. If the blade comes out clean, with no trace of cake batter, the cake is done.
Leave to cool before unmolding the cakes and cutting them in half lengthways and then according to the number of your choice. Shape your number.
2. Preparing the filling:
Place the second moist cake on top and set aside in the fridge for about 30min to allow the spread to set a little. Meanwhile, prepare the mascarpone Chantilly.