Chocolate Mousse Cake À La Floo

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the cream:

600 ml whipped cream or Cremefine
250 g couverture, or dark chocolate
6 tablespoon rum, or Baileys, whiskey, eggnog, as you like

For decoration:

Chocolate decoration, chocolate shavings, wafers

Instructions

Dough:
Separate eggs. Beat egg whites until stiff, stir in sugar and vanilla sugar. When everything is nice and creamy, stir in the egg yolks, fold in the flour, pudding powder, cocoa and baking powder.
Bake at 220 ° C for 30-35 minutes (stick test). Please check regularly so that it does not get too dark, cover with baking paper if necessary.
Let the base cool down well and when it is completely cold cut once across so that 2 bases are created.
Mousse:
Finely chop the chocolate and melt in the cream in a saucepan over medium heat while stirring. Do not let cook!
Remove from heat and let cool, then stir in the liqueur and place in the fridge. Beat the completely cooled mass well with the hand mixer.
Spread half of the cream on the first base, put the second base on top and then coat the cake with the other half of the cream all around and cover it completely with it. Decorate as you wish.
Chill for at least 2 hours before serving.
It`s my daughter`s favorite cake. If she eats with me, I only use a touch of rum in the cream mixture.

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