chocolate tart mousse

Name: chocolate tart mousse
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 100 g Flour; 80 g Cornstarch; 1 coated Tsp Baking Powder; 50 g Chocolate flakes (dark chocolate); 1 glass (720 ml; drained weight 370 g) Sour cherries; 1 (à 100 g) Milk and dark chocolate bar; 4 Egg Yolk; 1 Vanilla pod; 250 g Whipped cream; 50 g white and dark chocolate

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
100 g Flour
80 g Cornstarch
1 coated Tsp Baking Powder
50 g Chocolate flakes (dark chocolate)
1 glass (720 ml; drained weight 370 g) Sour cherries
1 (à 100 g) Milk and dark chocolate bar
4 Egg Yolk
1 Vanilla pod
250 g Whipped cream
50 g white and dark chocolate

Directions

1
Separate eggs. Beat egg whites until stiff. Add 100 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, 50 g starch and baking powder. Sieve onto the egg mixture and fold in together with the chocolate flakes.
2
Line a springform pan (24 cm Ø) at the bottom with baking paper and fill in the sponge cake mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes. Let it cool down on a cake rack.
3
Drain the cherries on a sieve. Collect the juice. Mix the remaining starch with 2-3 tablespoons of cherry juice. Boil up the remaining juice and thicken with the mixed starch. Bring to the boil again.
4
Fold in the cherries and allow to cool a little. Cut the sponge twice horizontally. Place a cake ring around the lower cake base and spread the cherry compote on top. Place the second cake base on top and chill for about 30 minutes.
5
In the meantime, chop the chocolate roughly and melt it in a hot water bath. Let it cool down. Beat the egg yolks and remaining sugar with the whisk of the hand mixer until foamy. Stir in cooled chocolate.
6
Cut the vanilla pod lengthwise and scrape out the pulp. Whip cream and vanilla pulp until stiff and fold into the chocolate. Leave in the fridge for 20-30 minutes. Spread half of the mousse au chocolat on the second sponge cake base.
7
Place the third base as a lid on top and chill for another 20 minutes. Leave the rest of the mousse to stand at room temperature and then spread it all around the cake. Leave to cool for another 2-3 hours in the refrigerator.
8
Melt the couverture separately in a hot water bath and spread it on a cold marble or porcelain board and let it set. Use a spatula to plane off thin shavings and decorate the cake with them.
9
Results in about 12 pieces.