Description
A delightful dessert combining rich chocolate and a light, airy texture, perfect for parties or treating yourself.
Ingredients
Scale
- 200 g whole milk chocolate
- 100 g dark chocolate
- 250 ml milk
- 4 leaves gelatin
- 3 eggs (gr. M)
- 100 g sugar
- 2 tablespoons hot water
- 1 pinch salt
- 70 g wheat flour (Type 405)
- 2 tablespoons baked cocoa
- 2 tablespoons neutral cooking oil (e.g. sunflower oil)
- 400 g cream
- 1 packet whipped cream stabilizer
- 1 tablespoon baking cocoa for dusting
Instructions
- Chop whole milk and dark chocolate and place them in a bowl.
- Boil the milk in a saucepan, then pour it over the chocolate and stir until dissolved.
- Soak gelatin according to the package instructions, then dissolve in the hot chocolate milk and let cool in the fridge.
- Preheat the oven to 180°C (160°C circulating air) and line the bottom of a 26 cm springform pan with baking paper.
- Beat eggs, sugar, hot water, and salt with a hand mixer for 3 minutes.
- In another bowl, mix and sift flour and cocoa, then fold it into the egg mixture and stir in the oil.
- Pour the batter into the prepared springform pan and bake for about 30 minutes. Let cool completely.
- Stir the cooled chocolate mixture briefly and fold in beaten cream until stiff.
- Spread half of the chocolate cream onto the cooled base.
- Press frozen cream puffs into the chocolate mousse and spread the remaining cream on top.
- Refrigerate the cake for 2 hours before serving.
Notes
Serve chilled, dusted with cocoa powder. Store in the refrigerator for up to 3 days.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, dessert, mousse, cream puffs