Chocolate Mousse Cake

Ingredients

• 500 g dark chocolate couverture
• 4 eggs
• 100 g sugar
• 20 ml raspberry liqueur
• 400 ml whipping cream
• raspberry chocolate shavings (for garnish)
• 80 g raspberries (for serving)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Line a small baking tray with parchment paper.

2. 2.

   Chop the chocolate and melt it over a hot water bath. Separate the eggs. Beat the egg whites with salt and half of the sugar until stiff peaks form. Whisk the yolks with the remaining sugar until fluffy. Fold in the melted chocolate. Mix flour and baking powder, sift, and fold into the batter. Spread the dough onto the tray, sprinkle nuts on top, press them into the dough. Bake in a hot oven (middle rack) for about 20 minutes (test stick). Remove, lift from the tray with parchment paper, and let cool.

3. 3.

   For the mousse, roughly chop the chocolate and melt it in a metal bowl over a hot water bath while stirring. Remove from heat. Separate the eggs; whisk the yolks with half of the sugar and liqueur until creamy over the hot water bath. Remove again and fold in the melted chocolate. Let the cream cool or stir in a cold water bath.

4. 4.

   Beat the remaining egg whites with the rest of the sugar until stiff peaks form. Whip the cream until stiff and fold into the chocolate mixture. Fold in the meringue. Place a square cake or baking frame around the chocolate base, pour in the mousse, and smooth the top. Cover and chill for at least 3 hours.

5. 5.

   Remove the cake from the frame before serving and cut into slices. Garnish with raspberry chocolate shavings and serve with raspberries.