Mousse au chocolat cake with blackberries

Name: Mousse au chocolat cake with blackberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 75 g Flour; 50 g Cornstarch; 1 heaped Tsp baking powder; 2 sheets white gelatine; 100 g Dark chocolate; 50 g Milk chocolate; 2 Protein (size M); 2 (200 g each) Cup of whipped cream; 4 Egg yolk (size M); 2 TABLESPOONS Sugar; 1 package Vanillin sugar; 150 g Dark chocolate coating; 750 g Blackberries; 7-10 Tbsp Blackberry vine and leaves; 1-2 TEASPOONS Icing sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
75 g Flour
50 g Cornstarch
1 heaped Tsp baking powder
2 sheets white gelatine
100 g Dark chocolate
50 g Milk chocolate
2 Protein (size M)
2 (200 g each) Cup of whipped cream
4 Egg yolk (size M)
2 TABLESPOONS Sugar
1 package Vanillin sugar
150 g Dark chocolate coating
750 g Blackberries
7-10 Tbsp Blackberry vine and leaves
1-2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add sugar and vanillin sugar at the end. Add egg yolks one after the other and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg yolks and fold in carefully. Pour the mixture into a springform pan lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes and let cool down. Cut the sponge cake horizontally once and place a cake ring around the bottom cake layer.
2
Soak gelatine in cold water. Chop the chocolate and melt in a hot water bath. Beat the egg whites and 200 g cream separately until stiff. Cream egg yolks, 1 tablespoon sugar and vanillin sugar. Add the liquid chocolate bit by bit while stirring. Squeeze out the gelatine, dissolve it and slowly add it while stirring as well. Then fold in cream and finally beaten egg whites and the chocolate mousse. Spread the mousse on the sponge cake base and chill for about 15 minutes. Place the second cake base on the cream and refrigerate for about 4 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Place baking paper on a kitchen board and spread the chocolate coating thinly and evenly on top. Put in a cool place. Sort the blackberries. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread cream all around.
3
Spread the mousse on the sponge cake base and chill for about 15 minutes. Place the second cake base on the cream and refrigerate for about 4 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Place baking paper on a kitchen board and spread the chocolate coating thinly and evenly on top. Put in a cool place. Sort the blackberries. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread cream all around. Cover with blackberries close together. Fold the chocolate coating onto the board and remove the baking paper. Break the chocolate plate into pieces and press them onto the edge of the cake. Put in a cool place. Before serving, decorate the cake as desired with a blackberry vine and leaves. Dust with icing sugar. Makes about 16 pieces
4
Cover with blackberries close together. Fold the chocolate coating onto the board and remove the baking paper. Break the chocolate plate into pieces and press them onto the edge of the cake. Put in a cool place. Before serving, decorate the cake as desired with a blackberry vine and leaves. Dust with icing sugar. Makes about 16 pieces