John Myers
Ingredients for 4 servings:
- 1 cake base (light Viennese base, 2 of which are required)
- 200 ml milk
- 250 ml Cremefine
- 1 pack of ready-made mix for chocolate mousse
- 2 tsp sugar
- 4 tsp cocoa powder, sifted
- 1 pack of cream stiffener
- Chocolate shavings
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
low-calorie variant
Whisk the milk and chocolate mousse until creamy, then sift in about 4 teaspoons of cocoa. Put the cremfine, sugar, and cream stiffener into a tall mixing bowl and whip until stiff. Add about 3 extra tablespoons of the cream. Add the rest of the cream to the mousse and fold in. Spread some of it on the first layer, place the next layer on top, and spread the mousse all around. Spread the reserved cream with a spoon in circular motions to create a marbled pattern. Sprinkle the edges with chocolate shavings and, using a sieve, lightly dust the top of the cake with cocoa. Refrigerate for about 1-2 hours. If you want to use the third layer as well, use 0.5 packet of mousse and 100ml more milk, or use jam (also delicious!).
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