Chocolate mousse cake

Ingredients for 1 servings:

• 6 eggs
• Salt
• 1 packet of vanilla sugar
• 190 g sugar
• 1 tsp lemon juice
• 160 g almond(s), ground
• 1 can apricot(s) or pears (850 g)
• 200 g dark chocolate
• 5 sheets of white gelatin
• 150 g milk chocolate
• 350 g cream
• some apricot juice or pear juice, for the gelatin
• 50 g crème fraîche
• 60 g almonds (flaked almonds)

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Separate 2 eggs and beat the egg whites until stiff. Stir in the salt, vanilla sugar, and 150g of sugar. Fold in the lemon juice and ground almonds. Pour into a lightly greased springform pan. Bake in a preheated oven at 150°C (convection oven) for about 40 minutes. Allow to cool. Drain the apricots or pears, reserving some of the juice. Chop and melt 50g of dark chocolate. Spread it over the almond base and arrange the apricots or pears on top. Place a cake ring around the base. Soak the gelatin in the fruit juice. Melt all of the chocolate. Separate the remaining eggs. Beat the egg whites and cream separately until stiff peaks form. Beat all 6 egg yolks with the remaining sugar until frothy. Carefully fold in the cream and beaten egg whites. Refrigerate the mousse for about 15 minutes, except for 4-5 tablespoons. When the mousse begins to set, spread it over the fruit. Spread the crème fraîche on top in dollops and decorate with a spoon in a wave-like pattern. Refrigerate for 1-2 hours. Toast the flaked almonds. Remove the cake ring and spread the remaining mousse over the cake edge. Sprinkle with flaked almonds. Refrigerate for about 2-3 hours before serving.