Mousse au chocolate cake with raspberry jelly

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 1 pinch of salt
• 75 g sugar
• 40 g flour
• 35 g cornstarch
• ½ tsp baking powder
• 100 g raspberries, frozen
• 250 g puree (raspberry puree), strained
• 35 g sugar
• 3 sheets of gelatin
• 200 g whipped cream
• 80 ml milk
• 15 g sugar
• 1 sheet of gelatin
• 125 g dark chocolate or bittersweet chocolate
• 100 g whipped cream
• 100 g raspberries, fresh
• e.g. chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Separate the eggs. Beat egg whites with 2 tablespoons of water and salt until stiff peaks form, gradually adding the sugar. Briefly mix in the egg yolks on the lowest setting. Sift the flour, cornstarch, and baking powder over the mixture and fold in. Spread the mixture into a 20cm springform pan lined with baking paper, top with the raspberries, and bake at 150°C (convection oven) for about 25 minutes. Allow to cool. Soak 3 sheets of gelatine in cold water. Gently warm the raspberry puree with the sugar and dissolve the squeezed gelatine in it while stirring. Line a small bowl with cling film and add the puree. The jelly now needs to freeze and set. Soak 1 sheet of gelatine. Briefly bring the milk to the boil and dissolve the finely broken chocolate in it while stirring. Finally, stir in the gelatine well. Allow the mixture to cool in the refrigerator, stirring occasionally. Meanwhile, whip the cream with the sugar until stiff peaks form, then fold into the cooled chocolate mixture. Place a cake ring around the sponge base and turn the set jelly onto it. Pour the chocolate cream over the top and smooth it out. Let it set in the refrigerator for about 5 hours. For the decoration, melt the chocolate over a pan of hot water and place it in a freezer bag. Cut off a small corner. Whip the cream with a little sugar until stiff peaks form, if desired. Remove the cake from the cake ring, decorate with whipped cream and berries, and finally sprinkle the chocolate decoratively over the whipped cream.