chocolate tart mousse

Name: chocolate tart mousse
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 2 bar (à 100 g) dark chocolate; 3 (250 g each) Cup of whipped cream; 7 Eggs (size M); 150 g Butter or margarine; 50 g Icing sugar; 1 pinch Salt; 175 g Sugar; 100 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 6 sheets Gelatine; 1 Milk chocolate bar; 2 TABLESPOONS Orange liqueur; 75 g Dark chocolate coating; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

2 bar (à 100 g) dark chocolate
3 (250 g each) Cup of whipped cream
7 Eggs (size M)
150 g Butter or margarine
50 g Icing sugar
1 pinch Salt
175 g Sugar
100 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
6 sheets Gelatine
1 Milk chocolate bar
2 TABLESPOONS Orange liqueur
75 g Dark chocolate coating
baking paper

Directions

1
Coarsely chop 1 bar of dark chocolate and put it together with 2 tablespoons of cream in a pot and let it melt at low heat. Separate 6 eggs. Put fat and icing sugar in a mixing bowl and mix with the whisks of the hand mixer.
2
Add the egg yolks one after the other. Add melted chocolate and stir in. Beat egg whites and salt until stiff. At the same time, pour in 125 g sugar. Mix flour, starch and baking powder. Alternate with the beaten egg white and fold into the chocolate cream.
3
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) on the 2nd rack from the bottom for 45-50 minutes.
4
Leave to cool on a cake rack and remove from the mould. For the mousse, soak gelatine in plenty of water. Coarsely chop the remaining dark and milk chocolate and melt together with 50 ml cream at low heat.
5
Cream remaining egg, remaining sugar and orange liqueur with the whisk of the hand mixer. Add melted chocolate and stir in. Dissolve gelatine in a saucepan over low heat and stir into the chocolate cream.
6
Chill for about 15 minutes. Whip the rest of the cream until stiff. When the chocolate mixture begins to gel, add cream and fold in. Cut the cake base twice horizontally. Place a cake ring around the lower cake base, spread 1/3 of the mousse on top and smooth it down.
7
Place the second base on top and spread the second third of mousse on top. Place the third base as a lid on top and chill for about 30 minutes. Remove the cake ring and spread the cake all around with the remaining mouse.
8
Peel off the chocolate coating with a peeler and sprinkle it all around the cake. Put in a cool place for another hour before serving.