Chocolate mousse cake - creamy & delicious

Method

• step 1

  Preheat the oven to 200 degrees top and bottom heat (circulating air: 180 degrees). Line a springform pan (Ø 26 cm) with baking paper. For the chocolate base, chop the couverture finely and dice the butter. Melt both ingredients in a metal bowl over a water bath. Allow to cool slightly.

• step 2

  Whisk the egg whites with the sugar until stiff. Mix the egg yolks with the sugar to a creamy consistency. Add the couverture mixture and stir in.

• step 3

  Mix the flour with the baking powder and baking cocoa and sift into the batter and fold in the beaten egg whites by hand. Fill the dough into the mold and bake in the preheated oven for approx. 20 minutes. Remove from the edges after baking and leave to cool completely.

• step 4

  For the chocolate mousse, whip the cream until stiff and refrigerate until ready to use. Soak the gelatine in cold water. Finely chop the couverture and melt over a water bath.

• step 5

  Mix the yolks with sugar and slowly heat to 80 degrees over a water bath, stirring constantly. Remove the bowl from the water bath and then carefully dissolve the gelatine in it (note: the egg mixture must not be too hot, otherwise the gelatine will lose its effectiveness). Quickly stir the still warm couverture into the egg yolk mixture. First fold a third of the whipped cream into the chocolate mousse, then fold in the remaining cream by hand. The mousse may seem a bit runny - don't worry, everything is done right.

• step 6

  Grease the cake ring with some butter and dust with powdered sugar. Place around the chocolate base. Pour the entire chocolate mousse onto the cake base and smooth out. Chill the cake for at least 2 hours (preferably overnight). Just before serving, sprinkle the edge of the cake with some baking cocoa. The cake makes about 16 pieces.