Chocolate mousse cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites, 3 tablespoons of water and salt until stiff. Slowly pour in 120 g sugar and continue beating. Stir in the egg yolks briefly. Mix flour, starch and baking powder, sieve over the egg mixture and fold in.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Remove the base from the tin and let it cool down on a cake rack.

3. 3

   For the chocolate mousse, soak gelatine in cold water. Break up the dark chocolate and melt it in a hot water bath. Beat the remaining eggs and sugar until creamy. Add dissolved chocolate and cognac slowly while stirring.

4. 4

   Squeeze the gelatine, dissolve at low heat, stir into the mousse and chill the mousse. Whip the cream until stiff. As soon as the mousse starts to gel, fold in the cream. Cut the sponge cake once.

5. 5

   Place the bottom cake layer on a cake plate and surround with the edge of the springform pan. Spread half of the jam on the cake base and spread mousse on top. Spread the top cake layer with the rest of the jam and place the side of the jam on the mousse.

6. 6

   Chill the cake overnight. Loosen the rim of the springform pan. Chop whole milk and white couverture and melt separately in a hot water bath. Spread some chocolate coating on the roll and place it on the edge of the cake.

7. 7

   Spread the rest of the whole milk couverture on the surface of the cake. Spread white couverture in narrow lines criss-cross over the dark couverture. Use a fork to marble the surface of the cake.

8. 8

   Garnish the cake with truffles and let the chocolate coating set for about 2 hours. Makes about 16 pieces.