• Course


  • Category


  • Cooking technique


  • Level


  • Prep time

    20 minutes

  • Cook time

    75 minutes

  • Total

    95 minutes

  • Amount

    1 pieces

Chocolate pie with bilberry mousse

Do you want to make a delicious pie on the Big Green Egg? This is our recipe for a perfect pie. The chocolate pie can be made entirely in advance. The only thing left to do is slice it.


For the batter

  • ½ lemon, for degreasing
  • butter, for greasing
  • 7 eggs
  • 210g sugar
  • 110g flour + extra for dusting
  • 110g cocoa powder

For the bilberry mousse

  • 4 gelatine sheets
  • 200g bilberry purée
  • juice of 1 lemon
  • 200g bilberries
  • 400ml whipping cream
  • 160g sugar
  • 400g mascarpone

For the chocolate icing

  • 2 gelatine sheets
  • 250g dark chocolate
  • 300ml whipping cream
  • 200g sugar
  • 100g salted butter

For decorating

  • raspberries
  • bilberries
  • chocolate decorations
  • Atsina cress or mint
  • edible flower petals


  1. Ignite the charcoal in the Big Green Egg and, with the convEGGtor, the Stainless Steel Grid and on top of that the Baking Stone, heat to 180°C. Degrease a mixing bowl and the mixer beaters using half a lemon. Line the bottom of a springform tin (Ø 26cm) with parchment paper. Grease the rim with butter, dust with flour, and turn the tin over to tap out the excess flour.
  2. Beat the eggs for the batter and gradually add the sugar, while continuing to beat. Mix in the flour and the cocoa powder. Pour the batter into the tin and place on the grid of the Big Green Egg. Close the lid and bake the cake for about 30 minutes until done. Prick the cake with a cocktail stick to check whether it is cooked. Remove the cake from the tin, let it cool down, and then cut it into three horizontal slices.
  3. In the meantime, for the bilberry mousse, soak the gelatine sheets in cold water. Heat up the bilberry purée with the lemon juice. Squeeze the gelatine and dissolve it in the bilberry mixture.
  4. Finely chop the bilberries. Whip the cream and sugar until thick. Mix the mascarpone into the bilberry mixture and fold, together with the chopped bilberries, into the thickly whipped cream. Spoon the mousse into a piping bag.
  5. Pipe a layer of bilberry mousse onto the bottom cake slice. Gently press the second slice on top of it and pipe a second layer of mousse onto this slice as well. Save some mousse for decorating. Carefully cover with the third slice of cake and place the cake on a grid, which can then be placed on a platter or large plate.
  6. For the chocolate icing, soak the gelatine sheets in cold water and break the chocolate into small pieces. Bring the cream with the sugar and the butter to the boil on a low heat. Remove the pan from the stove, squeeze the gelatine and dissolve it in the cream mixture. Fold the chocolate in and keep folding until it has melted.
  7. Pour the chocolate icing over the cake, making sure that the top and sides are completely covered. Decorate with the raspberries, bilberries, chocolate decorations, Atsina cress or mint, edible flower petals and the bilberry mousse that you have kept aside. Allow the icing to harden.

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