chocolate tart mousse

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate 2 eggs and put the yolks aside. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add salt, vanillin sugar and 150 g sugar while stirring. Add lemon juice. Carefully fold ground almonds into the thick egg foam mixture. Put them into a lightly greased springform pan (26 cm Ø) and smooth them down. Bake in a preheated oven (electric: 150 °C/ gas: level 1) for about 40 minutes.

2. 2

   Let the base in the tin cool down, then loosen carefully with a knife and lift onto a plate. Drain the apricots well (on kitchen paper). Coarsely chop 50 g dark chocolate and melt on a hot water bath. Spread the almond base with chocolate and spread the apricot halves on top. Place a cake ring around the base. Soak the gelatine in cold water. Chop the rest of the chocolate and also melt it. Separate the remaining eggs as well. Whip the egg whites and cream separately until stiff. Cream all 6 egg yolks and remaining sugar. Squeeze the gelatine, dissolve and mix with the apricot liqueur. Stir the gelatine first, then the not too hot chocolate into the egg mixture. Carefully stir in the cream and beaten egg white bit by bit.

3. 3

   Separate the remaining eggs as well. Whip the egg whites and cream separately until stiff. Cream all 6 egg yolks and remaining sugar. Squeeze the gelatine, dissolve and mix with the apricot liqueur. Stir the gelatine first, then the not too hot chocolate into the egg mixture. Carefully stir in the cream and beaten egg white bit by bit. Put the mousse in a cool place for about 15 minutes, except for 4-5 tablespoons. When it begins to gel, pour onto the base and smooth it down. Spread crème fraîche as a blob on the cream and decorate loosely with a spoon in a wavy pattern. Refrigerate the cake for 1-2 hours. In the meantime, roast the flaked almonds and let them cool down. Carefully remove the cake from the cake ring with a knife and spread a thin layer of the remaining mousse on the edge (stir until smooth if necessary). Sprinkle with flaked almonds and refrigerate for another 2-3 hours

4. 4

   Put the mousse in a cool place for about 15 minutes, except for 4-5 tablespoons. When it begins to gel, pour onto the base and smooth it down. Spread crème fraîche as a blob on the cream and decorate loosely with a spoon in a wavy pattern. Refrigerate the cake for 1-2 hours. In the meantime, roast the flaked almonds and let them cool down. Carefully remove the cake from the cake ring with a knife and spread a thin layer of the remaining mousse on the edge (stir until smooth if necessary). Sprinkle with flaked almonds and refrigerate for another 2-3 hours

Nutrition Facts

KCAL
390 kcal

CARBS
31 g

FATS
25 g

PROTEINS
8 g