Steffie's chocolate mousse cake

Ingredients for 1 servings:

• 300 g chocolate (milk)
• 800 g whipped cream
• 125 g coffee beans
• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 g flour
• 30 g cocoa powder
• 2 tsp baking powder
• Cranberries, from the jar
• Fat and breadcrumbs for the form

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

to melt away

Chop the milk chocolate. Bring the cream and coffee beans to a boil, remove from the heat, and let stand for 5 to 10 minutes. Pour through a sieve, reheat the cream, and melt the chocolate in it. Transfer to a mixing bowl, let cool slightly, and cover with foil. Refrigerate for at least 4 hours, preferably overnight. Grease the bottom of a 26 cm springform pan and dust with breadcrumbs. Separate the eggs. Beat the egg whites with 5 tablespoons of cold water until stiff peaks form. Sprinkle in the sugar, vanilla sugar, and salt. Beat in the egg yolks one at a time. Mix the flour, 30 g of cocoa powder, and baking powder, sieve onto the egg mixture, and carefully fold in. Smooth the sponge mixture into the pan. Bake in a preheated oven at 175 °C (electric oven) for 15 minutes, then turn off the oven and let stand for another 5 minutes. Let the sponge cool in the pan, remove it, and cut it in half horizontally. Whip the chocolate cream. Spread approximately 2/3 of the cream on the bottom layer. Top with cranberries, cut into flakes, to taste. Cover with the top layer. Spread the remaining cream loosely on top. Refrigerate for approximately 2 hours. Decorate with cocoa powder and cranberries, to taste.