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Ultimate french chocolate mousse cake - decadent, velvety and moist. Give it a try!
#chocolatecake #frenchchocolate #mousse
please note the hints & tips below!!!
Ingredients for a Springform (24 or 26 cm diameter or 10''). About 12 - 14 servings
For the sponge cake:
6 eggs
6 tablespoons hot water
1 pinch of salt
1 tbsp vanilla sugar
1 cup (200 gr) sugar
1+ 1/4 cup (150 gr) flour
1/2 cup (60 gr) cornstarch
6 tbsp cocoa powder (dutch processed)
2 teaspoons baking powder
For the mousse:
3/8 cup (90 gr) sugar
4 tablespoons water
3 eggs
8,5 oz (250 gr) chocolate (60 - 70% cocoa)
2 + 1/2 cup (600 ml) whipping cream
For filling:
9 oz (250 gr) apricot jam (or other jam, fruit or berries)
2 - 3 tablespoons of lemon juice
4 - 5 tbsp water (if you want to sprinkle the layers to moisten them)
For decorating:
grated chocolate
Good Appetite!
hints & tips:
* You can bake the cake layer in advance. Let the cake cool completely, wrap it completely in cling film and store it in the freezer.
* The cake layer may be slightly dry (depending on baking time, storage, cooling time ...).
Add 4 -5 tablespoons of water to jam and lemon juice and spread the jam-mix over every layer.
* Only use fresh eggs, especially for the mousse
* The preparation of the mousse must be done quickly. It is best to first provide all ingredients and equipment.
* Chill the whipping cream thoroughly before whipping (about 24 hours in the fridge)
* The whipping cream should be lightly whipped and foamy, because this is the stage at which it contains the most possible air