Chocolate mousse cake

Name: Chocolate mousse cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 2 bars (à 100 g) dark chocolate (70 % cocoa); 60 g + 60 g butter; 10 fresh eggs (Gr. M); 30 g + 30 g + 30 g + 30 g; 7-10 Tbsp Sugar; 3-4 sheets white gelatine; 7-10 Tbsp "Choco-decorated Christmas", cocoa and mint leaves; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

2 bars (à 100 g) dark chocolate (70 % cocoa)
60 g + 60 g butter
10 fresh eggs (Gr. M)
30 g + 30 g + 30 g + 30 g
7-10 Tbsp Sugar
3-4 sheets white gelatine
7-10 Tbsp "Choco-decorated Christmas", cocoa and mint leaves
baking paper

Directions

1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Break 1 bar of chocolate into pieces. Melt it with 60 g butter in a hot water bath, let it cool down a bit. Separate 5 eggs. Beat 5 egg yolks and 30 g sugar until creamy. First beat in 2 tablespoons of chocolate butter, then gradually add the rest. Whip 5 egg whites until stiff, pour in 30 g sugar. Fold into the chocolate cream
2
Paint into the mould. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Let them cool down
3
Soak gelatine in cold water. Break 1 bar of chocolate into pieces. Melt with 60 g butter in a hot water bath. Squeeze out the gelatine and dissolve in it, stirring vigorously. Separate 5 eggs. Beat 5 egg yolks and 30 g sugar until creamy. First beat in 2 tbsp. chocolate butter, then gradually add the rest. Whip 5 egg whites until stiff, then pour in 30 g sugar. Fold into the chocolate cream. Place the cake ring around the cake base. Spread the mousse on top. Chill for about 3 hours. Decorate the cake with chocolate decoration, cocoa and mint leaves