Chocolate mousse cream puff cake

Ingredients for 1 servings:

• 9 m.-sized eggs
• 3 cups of cream
• 100 g dark chocolate
• 100 g milk chocolate
• n. B. Chocolate shavings
• 2 packs of gelatin powder
• 180 g sugar
• 180 g flour
• 60 g cornstarch
• 20 g baking cocoa
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 package of cream puffs, frozen
• 200 g chocolate coating of your choice
• n. B. Strawberries for decoration
• Butter for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 25 minutes

Chocolate dream

The chocolate mousse should be prepared the evening before so that it can set overnight. To do this, melt 100g each of dark and milk chocolate over low heat in the microwave or in a double boiler. Let it cool slightly. Meanwhile, separate 3 eggs and beat the egg whites until stiff peaks form, then whisk the egg yolks until frothy. Then whip 2 cups of cream until stiff peaks form. Add the melted chocolate to the egg yolks and mix. Since the mixture is quite thick, add a tablespoon each of cream and egg whites to the mixture and mix with a hand mixer until it becomes a little smoother again. Then carefully fold the remaining cream and egg whites into the chocolate mixture. Add more chocolate shavings if desired. Allow the gelatin powder to swell according to the package instructions for cold dishes. Then heat gently until completely dissolved. Stir a few tablespoons of the mousse into the gelatin and then fold the entire mousse into the gelatin mixture. If the mousse is too firm the next day, simply add a little milk until it reaches the desired consistency for spreading over the cake base. For the chocolate sponge cake, preheat the oven to 160°C (fan oven). Line a 26cm springform pan with baking paper and grease the sides with butter. Beat the remaining 6 eggs with 180g sugar and the packet of vanilla sugar using a hand mixer for at least 10 minutes until the mixture is whitish and relatively firm. Mix 180g flour, 60g cornstarch, the baking powder and 20g cocoa powder and carefully fold into the egg and sugar mixture until no flour nests remain. Pour the batter into the springform pan and bake on the middle rack for approx. 40 minutes. The sponge cake is ready when it no longer crackles when pressed with a finger. Now let the cake cool. Cut the cold cake into two layers. For the filling, cut the slightly frozen profiteroles in half and place them cream-side down on the bottom sponge layer. Spread the finished chocolate mousse mixture over the profiteroles and lightly press the second half of the sponge onto the mousse. For the glaze, roughly chop the chocolate coating and heat a little cream in a saucepan. Melt the chocolate coating in the cream. If you want the consistency to be more runny, simply stir in a little more cream. Then let it cool slightly and spread it on the cake. I decorated the cake with strawberries, but you can change that if you like.