Chocolate mousse cake with berries

Raimund Behning
Servings: 12 Total Time: 5 hrs 40 mins Difficulty: Intermediate
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Chocolate mousse cake with berries

Author: Raimund Behning Cooking Method: ,
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Prep Time 300 mins Cook Time 40 mins Total Time 5 hrs 40 mins Difficulty: Intermediate Cooking Temp: 175  C Servings: 12

Ingredients

Chocolate Biscuit

Chocolate Mousse

Decoration

Instructions

for a springform pan 20cm

  1. Preheat the oven to 175°C and line a round springform pan with a diameter of 20 cm with baking paper. Then separate the eggs cleanly and cook the egg whites with salt at medium speed in a (clean and fat-free!) Beat the mixing bowl with a food processor until fluffy. Meanwhile, add the sugar and vanilla sugar little by little, stirring constantly, and beat the mixture until stiff. Then carefully fold the egg yolks into the egg white-sugar mixture. Mix the flour, cornstarch, cocoa and baking powder, gradually sift into the dough mixture and carefully fold in. Do not work the dough for too long. Spread the finished dough evenly into the prepared springform pan and bake in the oven for 35-40 minutes.

  1. Melt the chocolate over a water bath and then let it cool briefly so that it is only lukewarm. Add mascarpone and sugar and stir in quickly. Beat the whipped cream until creamy (not stiff!) and add to the chocolate mascarpone. Then whip the cream very briefly until all the ingredients combine and the mixture is stiff.

  1. Cut the cooled chocolate sponge cake base twice in the middle, so that you get a total of 3 layers of base. Line a cake ring with a diameter of 20 cm with cake foil and place the first sponge cake layer in it. (Tip: I like to use the cake foil to get a clean edge. You can use cut-to-size baking paper strips or leave them out completely.) Soak the base generously with coffee. Spread a third of the chocolate mousse (250g) evenly on top and place the 2nd layer on top. Now the layering is repeated once again – coffee potions, chocolate mousse and chocolate sponge cake. Spread the remaining chocolate mousse neatly on the cake lid with an angle palette and then refrigerate the cake for about 4 hours.

  1. Melt the chocolate in a bain-marie.

    Cut a border of about 8cm x 20cm from the bubble wrap.

    Spread the liquid chocolate on the foil, let it dry slightly and wrap it around the cake. Let cool and then carefully peel the foil off the cake.

    Spread the washed and dried berries on the cake. Refrigerate the cake again for 1 hour.

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