Chocolate mousse cake

Ingredients for 1 servings:

• 50 g butter
• 50 g chocolate, melted
• 50 g sugar
• 2 eggs
• 50 g flour
• Lemon peel, untreated, grated
• 1 tsp baking powder
• 0.06 liters of milk
• 150 g chocolate, melted
• 2 egg yolks
• 10 g starch flour
• 2 tbsp sugar
• 1 ½ cups whipped cream
• 2 tbsp rum
• 1 tbsp liqueur (apricot liqueur)
• 3 sheets of gelatin
• Jam (blackcurrant jam)
• Cake icing (chocolate icing)
• Fat for the mold
• Flour for the mold

Instructions

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

For the cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar, butter, and melted chocolate until frothy, then stir in the lemon zest and flour. Finally, fold in the beaten egg whites. Bake in a greased and floured springform pan at 180°C for about 20 minutes. Once cooled, spread with blackcurrant jam. For the cream, whip the cream until stiff peaks form. Steam the milk, egg yolks, chocolate, cornstarch, and sugar until thick. Stir the gelatine, previously soaked in cold water, into the still-warm cream until dissolved. Fold the rum, apricot liqueur, and whipped cream into the slightly cooled cream. Return the cake to the springform pan, spread the cream on top, and let it set in the refrigerator (this takes a few hours). Cover with chocolate glaze.