Chocolate and grapefruit cake

Total time: 7hr 15m
Preparation Time: 45m

For 12 pieces

Nutritional Information

Contains 267 Kcal, 4g Protein, 18g Carbohydrates, 20g Fat


  • To bake
  • 1 round chocolate sponge (approx. 340 g)
  • 1 pink grapefruit, use only half of the juice
  • 1 tbsp icing sugar
  • Ganache
  • 1 dl full cream
  • 200 g dark chocolate (70%), finely chopped
  • Grapefruit mousse
  • 1 tbsp sugar
  • 2 pink grapefruit, rinsed with hot water, dabbed dry, use grated zest and all of the juice (yields approx. 150 ml)
  • 3 leaves gelatine, soaked for approx. 5 mins. in cold water, drained
  • 1 fresh egg white
  • 2 dl full cream, whipped until stiff
  • 1 pinch salt
  • Cake
  • cocoa powder to dust
  • Utensils
  • One springform pan (approx. 24 cm in diameter)

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  • To bake

    Brush the tin with a little oil, line with cling film and place on a cake plate. Place the sponge inside. Mix the grapefruit juice and icing sugar, drizzle the icing over the sponge.
  • Ganache

    Heat the cream in a pan. Remove the pan from the heat. Add the chocolate, melt, stir until smooth, then leave to cool. Spread half of the chocolate over the sponge, smooth down, chill for approx. 30 mins. Whip the cream until stiff, fold the whipped cream into the remainder of the chocolate, spread on top of the cake, smooth down, cover and chill for approx. 2 hrs.
  • Grapefruit mousse

    In a pan, bring the grapefruit zest and juice to the boil along with the sugar, remove the pan from the heat, leave to infuse for approx. 20 mins. Bring the grapefruit juice to the boil once again, remove the pan from the heat. Stir in the gelatine, pour into a bowl through a sieve, leave to cool, cover and chill for approx. 30 mins. Beat the egg white with the salt until stiff. Add the sugar and continue to beat until the egg white turns glossy. Carefully fold the egg white and whipped cream into the grapefruit mixture, chill for approx. 30 mins., spread on top of the chocolate mousse, chill for approx. 3 hrs.
  • Cake

    Carefully loosen the cake from the tin frame, remove the cling film, dust with cocoa powder.
  • Tip:

    Torte mit dünnen Grapefruitscheiben dekorieren.

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