Caotina mousse cake
The hearts of chocolate fans everywhere are sure to beat a little faster thanks to this mousse cake: Tender, airy and featuring genuine chocolate – it’s Caotina at its must-try best!
|25 g||Caotina Noir|
|1 pinch||of salt|
|50 g||white flour|
|½ tsp||baking powder|
|50 g||Caotina Original|
|80 g||dark chocolate, melted|
|3 sheets||of gelatine|
|2 tbsp||simmering water|
|1 pinch||of salt|
|200 ml||full cream, beaten until stiff|
|200 ml||full cream|
|1 pack||of cream stiffener|
|1 tbsp||icing sugar|
|20 g||dark chocolate shavings|
Sponge: melt the butter and cool slightly.
Beat the sugar and egg yolks together until light and fluffy. Beat in the Caotina Noir and butter.
Beat the egg whites and salt until stiff. Mix the flour and baking powder together and fold with the beaten egg whites into the chocolate mixture. Pour the batter into the prepared mould.
Bake for approx. 12 mins in the centre of an oven preheated to 180 degrees. Remove and leave to cool in the mould.
Mousse: beat the egg yolks and sugar for approx. 5 mins until light and fluffy. Mix in the Caotina Original and chocolate.
Soften the gelatine for approx. 5 mins in cold water. Drain and dissolve in the simmering water. Strain into the egg and chocolate mixture and stir well.
Beat the egg whites and salt until stiff and carefully fold with the whipped cream into the mousse. Pour over the sponge and place covered in the fridge to set for 4-6 hours.
Decoration: place the cake on a cake stand. Beat the cream and cream stiffener until stiff. Mix in the icing sugar. Spread over the cake and sprinkle with chocolate shavings.
- After baking, the sponge will still be very soft. Give it the perfect consistency by cooling it in the hot mould.
- Stir a little of the beaten egg white vigorously into the mousse mixture, then fold in the remaining egg white and whipped cream loosely.