Two-tone chocolate mousse cake

Ingredients for 1 servings:

• 5 eggs
• 180 g sugar
• 1 packet of vanilla sugar
• 110 g flour
• 30 g cocoa powder
• 60 ml milk
• 50 ml oil
• 4 sheets of gelatin
• 120 ml cream
• 140 g chocolate, white, white
• 140 g dark chocolate
• 2 eggs
• 40 ml egg liqueur
• 40 ml cognac
• 600 ml cream, whipped

Instructions

Working time approx. 1 hour 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 50 minutes

from a 26cm springform pan

Preheat oven to 180°C (top/bottom heat). Beat eggs with sugar and vanilla sugar until frothy. Sift flour with cocoa powder and stir in. Heat milk with oil and carefully stir in. Spread the batter on a baking sheet lined with baking paper. Place in the preheated oven and bake for about 40 minutes. Then turn out onto a sheet of baking paper sprinkled with sugar and let cool. Place a cake ring with a diameter of about 26 cm on top and cut out. Soak the gelatin in cold water and dissolve it, squeezed well, in 120 ml of heated, liquid cream. Melt both types of chocolate separately in a bain-marie. Then stir in half of the cream-gelatin mixture each. Beat one egg over steam with the advocaat and mix with the white chocolate mixture. Beat the second egg with cognac over steam and mix with the dark chocolate mixture. Let cool until each mixture is just lukewarm. Mix with 300 ml of whipped cream each. Place a cake base in the cake ring. Alternate between the two mousses, which have been filled into piping bags, and fill them unevenly. If necessary, use a skewer to pull the mixtures together in places to enhance the marbled pattern. Refrigerate for about 4 hours. Carefully remove the cake ring and cut into pieces using a knife dipped in hot water. Serve garnished with hollow slices.