Chocolate mousse cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate the eggs for the shortcrust pastry. Mix flour, baking powder, 150 g sugar, 30 g cocoa and 1 pinch of salt in a bowl. Add 75 g butter in pieces and egg yolks, knead quickly with your hands to a smooth dough. Grease a springform pan (26 cm Ø). Pour in the dough and press it down to a smooth base. Chill for about 30 minutes. Bake the base in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 18-20 minutes, let it cool down. Remove the cake base from the pan and enclose with a cake ring

2. 2

   Soak gelatine in cold water. Chop the chocolate and melt over a warm water bath. Beat the egg whites and 1 pinch of salt until stiff, adding 50 g sugar. Whip the cream until stiff. Pour chocolate into a bowl. Mix with 150 g sugar and vanillin sugar. Stir 2 tablespoons of cream into the chocolate mixture. Squeeze the gelatine well, dissolve carefully. Stir a little chocolate cream into the gelatine, then stir everything into the rest of the mixture. Sift 2 tbsp. cocoa on top and stir in. Fold in about half of the cream. Add the rest of the cream and the egg white and carefully fold everything in. Spread the cream on the base and spread. Chill for at least 3 hours

3. 3

   Drain the cherries on a sieve, collecting the juice. Mix the starch with a little water until smooth. Boil up cherry juice and 25 g sugar in a pot. Remove from heat and stir in the starch. Let everything simmer again while stirring for about 1 minute. Fold in the cherries and let them cool down. Remove the cake from the ring. Spread the cherries on top. Whipped cream tastes good with it

4. 4

   waiting time approx. 4 hours

Nutrition Facts

KCAL
450 kcal

CARBS
51 g

FATS
24 g

PROTEINS
6 g