Mint-White Chocolate Mousse Cake
Make the Joconde sheet cake:
1 cup almond flour
3/4 cup confectioners’ sugar, sifted
½ cup all-purpose flour
½ cup dark chocolate cocoa powder (unsweet)
1 egg yolk
4 egg whites
1/4 cup superfine sugar
2 tbsp. melted butter
Preheat the oven to 450°F..
Line an 11.5 x 17-inch jelly roll pan with parchment paper.
Using a stand mixer fitted with the paddle attachment, beat the almond flour, confectioners’ sugar, all-purpose flour, whole eggs, and egg yolk until combined, stopping to scrape down the sides of the bowl as necessary.
In a separate bowl, whip the egg whites with an electric hand mixer. When the egg whites are foamy, gradually add the superfine sugar until a white, shiny meringue forms.
With a large rubber spatula, gently fold the meringue into the almond-flour mixture.
Add the melted butter and gently fold again, being careful not to deflate the batter.
Bake for 5 to 8 minutes or until the cake springs back when pressed in the center. Remove from the oven and let cool slightly.
Invert the cake onto a sheet of parchment and carefully peel away the parchment paper. Trim the edges of the cake with a serrated knife. Set aside.
Have ready a 7” springform pan. Trim edges and cut one long piece of joconde big enough to fit around the inside of the 7″ springform pan. You may have to piece together with a small portion of cake to line the entire circumference of the pan.
Using the bottom of your pan as a guide, cut a circle of cake from the joconde and press it into the bottom of the pan evenly (you may need to trim the circle slightly for it to fit perfectly). Set joconde-lined pan aside.