for 12 pieces

To bake

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

Ganache

2 ½ dl	full cream
200 g	dark chocolate (70%), finely chopped
1 dl	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)
2 tbsp	sugar
3 leaf	gelatine, soaked for approx. 5 mins. in cold water, drained
1	fresh egg white
1 pinch	salt
1 tbsp	sugar
2 dl	full cream, whipped until stiff

Cake

cocoa powder to dust

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.

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.

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