Mousse Cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate 4 eggs and put the yolks aside. Beat the egg whites until stiff. Gradually add 120 g sugar. Stir in the egg yolks. Mix flour, starch, cocoa and baking powder and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, let it cool down for about 15 minutes, remove from the mould and let it cool down completely. In the meantime, soak the gelatine in cold water. Coarsely chop 250 g chocolate coating and melt it in a hot water bath. Whisk the remaining eggs, egg yolks and remaining sugar on the hot water bath until the sugar has dissolved. Dissolve the well squeezed gelatine in it. Continue beating cold until a firm, light-coloured cream has formed. Whip the cream until stiff. Stir the chocolate coating into the egg mixture. Fold in the cream. Slice the sponge cake base crosswise twice. Stretch a cake ring around the lower cake base and spread approx. 1/4 of the chocolate mixture on top. Cover with the 2nd cake base and spread the 2nd 1/4 of the mixture on top. Place the sponge cake lid on top and refrigerate for about 1 hour.

3. 3

   Whip the cream until stiff. Stir the chocolate coating into the egg mixture. Fold in the cream. Slice the sponge cake base crosswise twice. Stretch a cake ring around the lower cake base and spread approx. 1/4 of the chocolate mixture on top. Cover with the 2nd cake base and spread the 2nd 1/4 of the mixture on top. Place the sponge cake lid on top and refrigerate for about 1 hour. Remove the cake ring and spread the cake with the remaining chocolate mixture. Refrigerate for another 2 hours. Finely chop the remaining chocolate coating and melt half of it in a hot water bath. Remove from the bain-marie and dissolve the remaining couverture in it. Spread the cool couverture smooth on an upside-down baking tray and do not let it dry completely. Use a spatula to make chocolate chips, fans or pieces as desired. Decorate the cake with it as desired

4. 4

   Remove the cake ring and spread the cake with the remaining chocolate mixture. Refrigerate for another 2 hours. Finely chop the remaining chocolate coating and melt half of it in a hot water bath. Remove from the bain-marie and dissolve the remaining couverture in it. Spread the cool couverture smooth on an upside-down baking tray and do not let it dry completely. Use a spatula to make chocolate chips, fans or pieces as desired. Decorate the cake with it as desired

5. 5

   Separate 4 eggs and put the yolks aside. Beat the egg whites until stiff. Gradually add 120 g sugar. Stir in the egg yolks. Mix flour, starch, cocoa and baking powder and fold into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

6. 6

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Remove from the oven, let it cool down for about 15 minutes, remove from the mould and let it cool down completely. In the meantime, soak the gelatine in cold water. Coarsely chop 250 g chocolate coating and melt it in a hot water bath. Whisk the remaining eggs, egg yolks and remaining sugar on the hot water bath until the sugar has dissolved. Dissolve the well squeezed gelatine in it. Continue beating cold until a firm, light-coloured cream has formed. Whip the cream until stiff. Stir the chocolate coating into the egg mixture. Fold in the cream. Slice the sponge cake base crosswise twice. Stretch a cake ring around the lower cake base and spread approx. 1/4 of the chocolate mixture on top. Cover with the 2nd cake base and spread the 2nd 1/4 of the mixture on top. Place the sponge cake lid on top and refrigerate for about 1 hour.

7. 7

   Whip the cream until stiff. Stir the chocolate coating into the egg mixture. Fold in the cream. Slice the sponge cake base crosswise twice. Stretch a cake ring around the lower cake base and spread approx. 1/4 of the chocolate mixture on top. Cover with the 2nd cake base and spread the 2nd 1/4 of the mixture on top. Place the sponge cake lid on top and refrigerate for about 1 hour. Remove the cake ring and spread the cake with the remaining chocolate mixture. Refrigerate for another 2 hours. Finely chop the remaining chocolate coating and melt half of it in a hot water bath. Remove from the bain-marie and dissolve the remaining couverture in it. Spread the cool couverture smooth on an upside-down baking tray and do not let it dry completely. Use a spatula to make chocolate chips, fans or pieces as desired. Decorate the cake with it as desired

8. 8

   Remove the cake ring and spread the cake with the remaining chocolate mixture. Refrigerate for another 2 hours. Finely chop the remaining chocolate coating and melt half of it in a hot water bath. Remove from the bain-marie and dissolve the remaining couverture in it. Spread the cool couverture smooth on an upside-down baking tray and do not let it dry completely. Use a spatula to make chocolate chips, fans or pieces as desired. Decorate the cake with it as desired

Nutrition Facts

KCAL
360 kcal

CARBS
33 g

FATS
22 g

PROTEINS
7 g