Cakes Chocolate Mirror Glaze

Mario Question Mark Dessert

With this recipe about a Mario ?-Block Dessert we’re bringing a part of Super Mario World into real life!


  • Lemon Insert
  • 90 g lemon juice

  • 40 g water

  • 25 g sugar

  • 1 g agar-agar

  • x yellow food colouring

  • x gold food colouring powder


  • Warm water and lemon juice.
  • Mix agar-agar and sugar and add it to the water lemon mixture.
  • Bring to a boil for 2 minutes.
  • Let it cool until you are able to fill into a piping bag.
  • Fill in small round silicone molds.
  • Freeze them for about 4 hours or overnight.


  • Sacher sponge cake
  • 90 g butter

  • 36 g powdered sugar

  • 78 g egg yolks

  • X vanilla

  • 90 g couverture

  • 90 g egg whites

  • 54 g sugar

  • 72 g flour

  • 18 g cocoa powder


  • Preheat your oven on 180 degrees.
  • Melt couverture over a water bath.
  • Sift cocoa powder and flour together.
  • Mix butter and powdered sugar together in a stand mixer.
  • Slowly add your egg yolks.
  • Mix on highspeed about 5 minutes.
  • Pour in your melted chocolate and mix well.
  • Mix egg whites and sugar to stiff peaks in another bowl.
  • Add one third of the meringue and mix it with a whisk into the butter mixture.
  • Fold in the rest of the meringue.
  • Add the sifted flour, cocoa powder and fold it in.
  • Spread sacher sponge cake onto a baking tray lined with baking paper and bake for about 10 minutes.
  • Let it cool completely.
  • Cut them into 6 x 6 cm squares.


  • Chocolate Crumbles
  • 25 g flour

  • 25 g ground nuts, e.g. hazelnuts, walnuts or almonds

  • 25 g sugar

  • 37 g cold butter, in small pieces

  • This is a basic crumble recipe. If you have some leftovers. Go for it. I also added some of my clementine peanut crumbles. You can also add cookies if you don’t want to make crumbles.
  • 50 g dark couverture


  • Knead all ingredients by hand until everything is well combined.
  • Put it on a baking tray with baking paper and flatten it a bit.
  • Bake at 175°C for approx. 18 minutes.
  • Crush it until you have nice crumbles.
  • Add dark couverture and mix it with a spatula.
  • Spread them onto the sacher sponge cake


  • Dark Ganache Montée (Mousse)
  • 250 g heavy cream

  • 150 g dark couverture

  • 15 g Grand Manier

  • 5 g gelatin

  • 250 g heavy cream


  • Bring heavy cream (1) to a boil.
  • Pour it over melted couverture and mix.
  • Add remaining heavy cream and Grand Manier.
  • Refrigerate overnight.
  • Whip it to soft peaks. Be careful not to overmix it.
  • Fill it into a piping bag.


  • Fill in 1/3 of the chocolate ganache montée.
  • Add your lemon insert.
  • Fill it to 3/4 and add your sacher sponge cake.
  • Freeze for about 4 hours.


  • Yellow Mirror Glaze
  • 45 g Heavy Cream

  • 55 g condensed milk

  • 75 g sugar

  • 20 g glucose

  • 75 g white couverture

  • 4 g gelatin

  • x yellow food coloring


  • Soak gelatin in water for 10 minutes.
  • Heat up heavy cream, mango puree, sugar and glucose to 103°C.
  • Add gelatin and mix everything.
  • Pour over the white couverture and mix well.
  • Add some orange food colouring.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.


  • Cocoa butter layer
  • 150 g cocoa butter

  • 150 g white couverture


  • Melt both ingredients separately in microwave or over a water bath.
  • Add food colouring and mix well.


  • Rewarm cacao butter coat to 45 degrees and fill in a high container.
  • Rewarm mirror glaze to 28 degrees and fill in a high container.
  • Pour cacao butter over your squares, let it set and pour mirror glaze over the squares.

Fondant Questionmarks:

  • Cut out 4 question marks, place them on each side. (Use glucose as glue)
  • I would recommend adding the fondant right before serving.

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