Chocolate Mousse Cake

Ingredients

• 300 g dark couverture chocolate
• 1 small strong espresso
• 20 ml cognac
• 3 eggs
• 3 tbsp vanilla sugar
• 125 g chilled whipping cream
• 50 g sugar
• sponge cake
• 6 egg yolks
• 6 egg whites
• 180 g sugar
• 1 packet vanilla sugar
• 60 g flour
• 60 g ground almonds
• 80 g cornstarch
• 1 marzipan carrot
• chocolate cookie (2 large, 1 small)
• marzipan
• 200 g dark chocolate (about 70% cocoa)
• cocoa powder (for dusting)

Instructions

1. 1.

   Coarsely chop the couverture and melt it with cognac and espresso in a double boiler. Remove from heat.

2. 2.

   Separate the eggs; beat the yolks with vanilla sugar until fluffy, then add sugar until dissolved. Whip chilled cream to stiff peaks. Beat egg whites with sugar into stiff meringue.

3. 3.

   Add the yolk mixture to the chocolate and whisk with a spatula. Fold in whipped cream quickly before it sets. Gently fold in the meringue.

4. 4.

   Transfer to serving dishes or one large bowl, cover tightly with plastic wrap and refrigerate for at least 3 hours.

5. 5.

   Measure all ingredients precisely for the sponge cake. Grease the bottom of a springform pan. Beat egg yolks with half the sugar and vanilla sugar until fluffy.

6. 6.

   Whisk egg whites into meringue; before it becomes fully stiff, add remaining sugar, continue whisking until firm. Fold meringue into yolk mixture with a spoon.

7. 7.

   Sift flour and cornstarch over the batter, fold in almonds, then pour into prepared pan. Smooth top and bake at 180 °C fan for about 25‑30 minutes (check with a skewer).

8. 8.

   Remove finished base from oven, let cool slightly, loosen edges with a thin knife, transfer to a wire rack and allow to cool completely.

9. 9.

   Cut the cake horizontally twice. Place the bottom layer back in the pan, spread one third of the mousse over it, add second layer, spread another third of mousse, then top with third layer. Cover and refrigerate overnight.

10. 10.

    For decoration melt chopped chocolate in a double boiler, pour onto a marble slab, spread thinly with a palette, and roll out into ribbons with a spatula.

11. 11.

    Spread remaining mousse around the cake, place chocolate ribbons on the edge, dust with cocoa powder. Finally, shape a rabbit face from marzipan, cookies, and chocolate mousse; add the marzipan carrot.