Chocolate and grapefruit cake

Chocolate and grapefruit cake

Total: 7 hr 15 Min. | Active: 45 Min.
Nutritional value / piece: 267 kcal
, Fat: 20 g
, Carbohydrate: 18 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To bake

1 round chocolate sponge (approx. 340 g)
1 pink grapefruit, use only half of the juice
1tbsp icing sugar


2 ½dl full cream
200g dark chocolate (70%), finely chopped
1dl full cream

Grapefruit mousse

2 pink grapefruit, rinsed with hot water, dabbed dry, use grated zest and all of the juice (yields approx. 150 ml)
2tbsp sugar
3leaves gelatine, soaked for approx. 5 mins. in cold water, drained
1 fresh egg white
1pinch salt
1tbsp sugar
2dl full cream, whipped until stiff


cocoa powder to dust
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One springform pan (approx. 24 cm in diameter)

How it's done

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.


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.


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

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