Chocolate mousse cake

Ingredients for 12 servings:

• 1 Viennese floor, dark
• 1 point cream powder (mousse au chocolate powder, dark)
• 1 pt. cream powder (light mousse au chocolate powder, white)
• 1 liter of cream
• 1 pt. chocolate shavings
• Chocolate decoration (decorative sheets)
• Cocoa powder, instant, sweetened
• 2 packs of cream stiffener
• 4 tbsp rum
• Water

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Separate the Viennese layer. Place the bottom layer in a springform pan or cake ring. (Line the outside with parchment paper to prevent sticking.) Put the light chocolate mousse powder in a mixing bowl, along with 4-5 tablespoons of rum and 5 tablespoons of water, and mix briefly with a hand mixer. Slowly add 1/4 liter of cream and beat until stiff. Pour the mixture onto the bottom layer of the Viennese layer. Place the second layer on top. Repeat with the dark chocolate mousse and place it on the second layer. Place the third layer on top to finish. Refrigerate overnight or for at least 4-5 hours to set. Then remove the edges. Beat the remaining 1/2 liter of cream with the cream stiffener until stiff and color it dark with the chocolate powder. Spread this mixture all over the cake, leaving a little extra for the dots. Sprinkle with chocolate shavings and use a piping bag to pipe dots onto the cake. Insert a decorative leaf into each dot.