Chocolate mousse cake

Ingredients for 6 servings:

• 6 m.-sized eggs
• 90 g sugar
• 1 packet of vanilla sugar
• 50 g cornstarch
• 125 g flour
• 20 g cocoa powder
• 2 tsp baking powder
• 2 packs of cream powder (mousse au chocolat)
• 400 ml milk
• 200 ml cream
• 100 g milk chocolate coating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (top and bottom heat). Grease the bottom of a baking pan and line it with baking paper. I use a 26cm diameter baking pan. Separate the eggs and first beat the egg whites until stiff peaks form, then set aside. In another mixing bowl, whisk the egg yolks with the sugar and vanilla sugar for about 5 minutes until creamy, then fold into the egg white mixture. Sift the cornstarch, baking powder, cocoa powder, and flour into the egg and sugar mixture and carefully fold in. Pour the sponge mixture into the baking pan and bake for 25 minutes. After baking, turn the base out onto a wire rack, let it cool, and remove the baking paper. Carefully cut the sponge cake in half using a large, sharp knife. Mix the chocolate mousse with the milk and cream and spread it over one half of the chocolate sponge cake. Place the other sponge cake back on top. Melt the chocolate coating in a hot water bath and spread it over the cake. Refrigerate the cake for a few hours, preferably overnight, so that the cream sets nicely.