Chocolate mousse cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop 300 g chocolate. Heat 400 g cream, add chocolate and dissolve in it while stirring. Pour into a tall, clean mixing bowl, cover and chill for 5-6 hours

2. 2

   Put the lady fingers in a large freezer bag, close the bag, crumble the biscuits with a kitchen roll. Roughly chop 200 g chocolate. Pour butter and chocolate into a metal bowl and melt over a warm water bath. Mix chocolate butter and sponge crumbs. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture on it and press it down firmly (with the palms of your hands, it sticks a little). Chill for about 1 1/2 hours.

3. 3

   Mix mascarpone, vanilla sugar, sugar and quark with the whisks of the hand mixer. Sort the raspberries. Whip the chocolate cream with the whisk of the hand mixer

4. 4

   Spread a part of the mascarpone cream on the base, spread half of the raspberries loosely on top. Spoon the rest of the mascarpone cream and chocolate cream onto it. Spread the rest of the raspberries, except for one for decoration, between the cream. Brush the surface smooth. Chill for about 2 hours.

5. 5

   Coarsely chop 100 g chocolate. Put 100 g cream, coconut oil and chocolate in a small pot. Melt at low heat while stirring. Remove from the heat and allow to cool for 20-30 minutes. Remove the cake from the mould, place it on a cake plate and spread the icing evenly over it. Refrigerate again for about 1 hour. Serve decorated with raspberry

6. 6

   Waiting time approx. 10 hours

Nutrition Facts

KCAL
540 kcal

CARBS
32 g

FATS
41 g

PROTEINS
8 g