Chocolate mousse cake/recipe variation

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the short pastry, mix flour, 100 g sugar, 30 g cocoa and 1 pinch of salt in a bowl. Add 150 g butter in pieces and egg, knead quickly with your hands to a smooth dough. Grease a springform pan (26 cm Ø). Add the dough and press it 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

   For the cream, chop the chocolate and melt with 4 teaspoons of butter over a warm water bath. Sift 2 tbsp. cocoa and cinnamon on top, stir in and leave to cool for about 10 minutes. Whip the cream in portions until stiff. Add the cooled but still liquid chocolate and fold in carefully and slowly with a dough scraper so that the cream remains nice and airy. Pour onto the cake base and spread loosely. Chill for approx. 4 hours

3. 3

   For the compote, drain the cherries and collect the juice. Mix the starch with 3 tbsp. cherry juice. Boil up the rest of the cherry juice and 1 tbsp. sugar. Stir in the starch and simmer for about 1 minute while stirring. fold in cherries, let cool down

4. 4

   Remove the cake from the cake ring. Spread just under half of the cherry compote on top. Add the rest of the compote

5. 5

   waiting time approx. 4 3/4 hours

Nutrition Facts

KCAL
490 kcal

CARBS
43 g

FATS
33 g

PROTEINS
5 g