Mousse-au-chocolat cake

Ingredients

Directions

1. 1

   Coarsely chop 100 g dark chocolate and melt in a hot water bath with 2 tablespoons of cream. Let cool off

2. 2

   Separate 6 eggs. Beat 6 egg whites and salt until stiff, add 125 g sugar. Mix the fat and icing sugar until creamy. Stir in 6 egg yolks one after the other. Stir in melted chocolate. Sift flour, starch and baking powder on top. Fold in with beaten egg white

3. 3

   Spread the dough into a greased springform pan (26 cm Ø). Bake in a hot oven (electric range: 175 °C / convection oven: 150 °C / gas: level 2) for 45-50 minutes. Let them cool down

4. 4

   Chop whole milk and 100 g dark chocolate. Soak gelatine in cold water. Beat 1 egg, liqueur and 50 g sugar until frothy. Melt the chopped chocolate with 5 tbsp. cream in a hot water bath. Squeeze the gelatine well and dissolve in the hot chocolate, stirring vigorously. Leave to cool slightly. First stir 3 tbsp. lukewarm chocolate into the egg mixture, then stir in the rest. Cool until the mixture begins to gel

5. 5

   Whip the rest of the cream until stiff. Fold into the chocolate mixture. Cut the cake base twice. Place the edge of the cake tin around the bottom cake base. Spread 1/3 mousse on top. Place the 2nd cake base on top, spread the second third mousse on top, place the 3rd cake base on top. Chill for about 3 hours.

6. 6

   Remove mould edge. Spread the cake with the rest of the mousse (room temperature!). Cut off fine slices from the chocolate coating. Decorate the cake with them. Chill for about 1 hour.