Buckwheat chocolate mousse cake
very easy
60 mins
60 mins
Ingredients
- 750 g Whipped cream
- 150 g Milk and dark chocolate
- 7-10 Tbsp slightly + 125 g soft butter
- 7-10 Tbsp slightly + 125 g buckwheat flour
- 125 g + 1 teaspoon sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 3 Eggs (Gr. M)
- 2 TABLESPOONS Breadcrumbs
- 100 g ground hazelnuts
- 1⁄2 Package Baking Powder
- 2-3 TABLESPOONS Hazelnut kernels
- 1 TABLESPOON Baking cocoa
- 7-10 Tbsp Cling film
Directions
- 1
For the mousse, heat the cream in a saucepan. Break the chocolate into pieces and melt in the cream. Pour into a large mixing bowl and cover directly on the surface with cling film. Let it cool down a little, then put it in a cool place for about 5 hours.
- 2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and dust with flour. For the base mix 125 g butter, 125 g sugar, vanilla sugar and 1 pinch of salt for about 8 minutes with the whisks of the mixer until creamy.
- 3
Stir in the eggs one by one. Then mix 125 g buckwheat flour, breadcrumbs, ground nuts and baking powder and stir in 2 portions briefly.
- 4
Cut bread into cubes. Heat 4 tablespoons of oil in a frying pan and fry the bread cubes while turning them into croutons. Season with salt and pepper. ##Peel garlic and onion and cut into fine cubes.
- 5
Approx. 1⁄4 of the nut kernels in half. Remove the base from the mould and place on a plate. Carefully remove the foil from the chocolate cream. Whip the chocolate cream with the whisks of the mixer until it is thick and creamy.
- 6
Spread loosely on the floor. Chill for about 1 hour.
- 7
Mix cocoa and 1 teaspoon sugar. Sprinkle the cake with the mixture before serving, halve and spread whole nuts on top.
Nutrition Facts
450 kcal
28 g
33 g
6 g
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