Chocolate mousse cake

Ingredients for 16 servings:

• 350 g dark chocolate
• 7 eggs
• 3 eggs, including the yolk
• 125 g sugar + 3 tbsp sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 75 g cornstarch
• 2 tsp baking powder
• 8 tbsp rum
• 400 g whipped cream
• 50 g white chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes

Finely chop 100g of chocolate. Separate 4 eggs, beat 4 egg whites in 4 tablespoons of cold water until stiff. Gradually add 125g of sugar, 1 vanilla sugar, and salt. Stir in the flour, cornstarch, and baking powder. Fold in the chopped chocolate. Pour the mixture into a springform pan lined with baking paper. Bake in a preheated oven (175°C/fan 190°C/gas mark 2) for about 30 minutes. Allow to cool, then cut it in half horizontally and drizzle with rum. Chop 250g of chocolate and melt it in a hot water bath. Allow to cool slightly. Whisk the cream until stiff. Separate 3 eggs. Whisk 6 egg yolks, 2 tablespoons of sugar, and 1 vanilla sugar until thick and creamy. Stir in the melted chocolate. Immediately fold in the cream. Beat 3 egg whites until stiff, then gradually add 1 tablespoon of sugar. Loosely fold the beaten egg whites into the chocolate mousse. Place a cake ring around the bottom layer and spread with approximately 1/4 of the mousse. Place the second layer on top, spread with another 1/4 of the mousse. Place the third layer on top and spread a slightly thicker layer of mousse in a wave-like pattern. Chill the cake for approximately 1 hour. Remove the cake from the cake ring. Spread the remaining mousse over the edge. Melt the chocolate coating in a hot water bath. Transfer to a freezer bag, cut off a corner, and decorate the cake with chocolate coating stripes. Chill for approximately 2 hours.