Chocolate Mousse Cake

For the chocolate mousse cake, line the bottom of a springform pan (24 cm) with baking paper and preheat the oven to 180°.

Melt the chocolate in a water bath. Separate the eggs, whip the egg whites with half of the sugar to snow, whip the yolks with the remaining sugar and the vanilla sugar until light and fluffy.

Stir the butter into the melted chocolate and mix into the yolk mixture with a dash of Cointreau. Gently fold in the snow.

Pour half of the mixture into the springform pan and bake in the oven at 180°C for about 20-25 minutes on medium heat. Let the base cool briefly, it will collapse and form a hollow.

Spread the second half of the chocolate mixture on top and refrigerate overnight. If you like, you can garnish the chocolate mousse cake with whipped cream and chocolate chips.

Preparation Tip:

In the original version, the chocolate mousse cake is covered with a soft chocolate glaze: To do this, melt 200 g of dark chocolate coating in a bain-marie, stir in 20 g of butter, 40 g of nougat and 80 ml of whipped cream and coat the cooled cake with it.

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