Mars Cakes

Ingredients for 6 servings:

• 5 eggs, separated
• 5 tbsp water
• 120 g sugar
• 80 g flour
• 40 g cocoa powder
• 500 ml whipped cream
• 80 g chocolate coating, whole milk
• 250 g chocolate bar, Mars or Milky Way, cut into small pieces
• 2 points cream stiffener
• 2 tbsp rum
• 3 sheets of gelatin or vegetable gelling agent such as agar agar

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Also suitable as a whole cake

Slowly melt the chocolate bar and chocolate coating in the cream. Stir frequently. Transfer to a mixing bowl and refrigerate overnight. The next day, whip with cream stiffener. Stir in the soaked gelatin dissolved in rum. Whisk egg whites until stiff. Beat the egg yolks, sugar, and water until frothy. Mix the cocoa and flour and stir in. Finally, fold in the beaten egg whites. For the tartlets, spread the batter on a baking sheet lined with baking paper. Pour into a greased and floured 26cm springform pan. Bake at 180°C for approximately 15-20 minutes. For the tartlet: Cut the base in half twice, fill with cream, and decorate as desired. Use either cream or “plain” whipped cream. One cup is sufficient, which is then whipped with cream stiffener. For the tartlets: Cut out tartlets from the dough. I use 8cm diameter ones, but smaller ones work, too, which means you’ll end up with more. Place one tartlet back into the cutter, spread with cream, and place a second tartlet on top. If you don’t have enough tartlets, wait a while, remove the tartlets, and refill them. Repeat this process for all the tartlets. Let them chill in the refrigerator for 2 hours, then remove from the tin and decorate as desired.